I have been waiting for an opportunity to make these babies for months now, and, as I am currently living with a hungry boy and a cute little kitchen in my temporary gypsy home in San Francisco, as well as going to meetings a few times a week, I have the perfect place to prepare and plenty of people to share these with!
Let me warn you: these biscuits are highly addictive, but also incredibly satisfying and fulfilling, so you will surprise yourself when (after the 3rd one) you don’t reach for another. Because, quite simply, you’re completely satiated. And the best thing is, that they are full of healthy goodness!
Honey Almond Choc Chip Cookies
4 cups almond meal
1 heaped teaspoon salt
1 heaped teaspoon baking soda
2 large or 3 small eggs, room temperature
1 teaspoon gluten-free vanilla extract
½ cup honey  ~ you a can replace this with Stevia, argave or maple syrup
½ cup coconut oil, melted
2 cups cacao nibs ~ I was decadent and used semi-sweet chocolate buttons this time
Mix for Magic:
First thing is first: preheat your oven to 375°F / 190°C  degrees.
Then find your cookie tray and line it. I used aluminum foil because that was what I had at hand but waxed paper works well too. (These babies tend to stick so you NEED some extra love in your life in the form of a lined tray.)
Using your largest mixing bowl, just for fun, combine the almond meal with a heaped teaspoon of each; salt and baking soda.
In another bowl, combine your wet ingredients: 2 eggs, half a cup of melted coconut oil and half a cup of honey, or sweetener of your choice and a teaspoon of vanilla essence.
PRO TIP: With the single cup measure that you’re using (I always just use a small mug or a tea cup) pour the melted coconut oil in first to half way, followed by the honey, filling the cup to the top and then pour into the bowl. Because the oil went in first it protects the vessel from the honey and therefore you have less stick-age and less time spent washing up!  Amazing, no?! (It works for me, anyway.)
Now make a shallow dip in the almond meal mixture and then pour the wet mixture into it. Mix, fold and stir until evenly combined and then add the chocolate nibs or chips.
At this point the dough will look unusually wet. This is normal. Remember, we’re not working with traditional ingredients here, we are working with SUPER food ingredients so things are going to be a little different. Try to remain calm at all times.
I just use a large spoon and plop them on the parchment or foil but you can also put them in the fridge for 20 minutes to harden up and then roll them into balls before placing them on the baking tray. I usually get about 24 large cookies out of these ingredients, which I bake in two batches. 4 for me. 20 for me to feed my loved ones. Perfect!
Place the baking tray into the preheated oven and let the cookies bake for 8 to 10 minutes. You know they’re ready because the kitchen smells divine and the tops of the cookies are golden brown.
You will probably attempt to do some quality control at this point which I totally approve, but remember that I can’t kiss your fingertips better if you burn them so BE CAREFUL. Let the cookies cool for 10 to 15 minutes and then place them in a sealed container to go into the fridge. I like to layer them with paper or foil between each layer so they don’t stick to each other. Because these cookies are made from almond meal, they stay a little sticky and almost seem undercooked. But they’re not. This is just how they are. Delicious and chewy and moist and best in the fridge for added firmness and freshness.


I dare you not to “test” another! These and other such delicious-but-healthy and utterly irresistible dishes will be found in my upcoming recipe book. Watch this space!
Love & caco nibs,
Vienda x

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