INGREDIENTS

  • 3/4 cup melted coconut oil
  • 5t vanilla extract (or essence if you can’t get hold of extract)
  • 1/2 cup xylitol
  • 1 egg
  • 5 cups mixed nuts and seeds
  • 2T flaxseed meal
  • 1/2 cup desiccated coconut
  • 3/4t bicarb
  • 1/2t cream of tartar
  • 1/2t salt
  • 1/2 cup dark chocolate chips (I’ve been making my own sugar free chocolate chips – by combining 3T cocoa powder with 1/3 cup melted coconut oil, which I then freeze and chop up as needed)
DIRECTIONS
  • Preheat the oven to 170 degrees
  • Blend the nuts and seeds until they are fairly fine
  • Beat the coconut oil, vanilla essence, xylitol and egg together until well combined
  • Add the bicarbonate and cream of tartar and mix well
  • Add the nut/seed mix and combined
  • Stir in the chocolate chips
  • Spoon 3cm of the mix on to a greased baking sheet and repeat until the tray is full (will take 2 trays) – I had about 6 cookies per tray – you need to space them out as they will spread
  • Bake for 10 minutes
  • Once cooked pop them in the fridge to fully set

Published by The Banting Cook