I’m not sure that cookies is really the right way to describe these. Maybe “cakeies” might be more appropriate. I found the recipe in Lorraine Pascale’s “Lighter Way to Bake”, her cookery book that offers healthier versions of everyday favourites. I made her Cashew, Cranberry and Spice Biscotti before Christmas and they were good.
These cookies have a lot less fat and sugar than regular cookies and contain wholemeal flour and ground almonds. I was quite surprised by the way they turned out: they have a very cake-like texture, rather than a cookie texture, although I did use spelt flour which may have also contributed to that. My daughter pronounced them very dry and I can see her point, but once you have got past the idea that they are going to taste different to how you imagined, they are very good. They have a large proportion of cocoa powder so are quite strong, possibly too strong for most kids.
This is a very quick and easy recipe so if you are looking for something last minute to go with your coffee, give these a go. The flaked almonds on top give a bit of contrast, both in colour and texture. I made half of mine with and half without as despite my best efforts my son is still complaining about nuts.
50g butter or margarine
50g soft brown sugar
1 teaspoon vanilla essence
100g wholemeal flour (I used spelt)
50g ground almonds
50g cocoa powder
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Flaked almonds for the topping
Set the oven to 170ºC and grease or line a baking tray
Cream the butter and sugar and mix in the egg and vanilla essence.
Add all the other ingredients and mix well to form a slightly sticky dough.
Roll out small balls of dough in your hands and flatten to form a smooth circle:
This mixture should make around 12, depending on the size of your cookies.
Place on your baking tray and decorate with flaked almonds if desired.
Bake for about 10-12 minutes until cooked but still soft to the touch.
Allow to cool for a minute on the tray before transferring to a wire cooling rack.
I know I’m probably missing the point here, but I bet they would be great with vanilla ice cream!