Earthy almond and cocoa nib flavours offset the floral lavender perfectly in this slightly doughy, slightly crunchy, naturally sweetened cookie. Bake at home as a great treat, so good that I've had to hide them from myself...
Takes 25 minutes (10 prep, 15 cook)
1/2 cup (85g) of pitted dates
1 tbsp of dried lavender
1/2 cup (130ml) of boiling water
1 cup (120g) of ground almond
1/4 cup (40g) of wholemeal flour
2 tbsp of milled flaxseed
1 tsp of baking powder
1/4 (65ml) cup of olive oil
1/2 cup (70g) of chopped almonds
2 tbsp of cocoa nibs
Preheat the oven to 180C.
Soak the dates and lavender in the boiling water and mush around with a spoon until soft.
In a food processor, combine the date mix with the ground almonds, flour, milled flaxseed, baking powder and olive oil until well mixed.
Decant the cookie dough into a bowl and mix in the chopped almonds and cocoa nibs until well combined.
Using a tablespoon for measure, portion out 8 cookies onto a baking sheet, flattening them slightly into a cookie shape.
Bake for 15 minutes then remove from the oven and allow to cool.
Keep in a sealed container and consume within 3 days.
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