Author Notes
Cookies, handfuls of heaven, whatever you want to call these things, there is one constant they bring to the table - their un-doubtable awesomeness. If the cookie monster knew about these in the sweet days of Sesame Street perhaps the world would be a better place; perhaps children would sleep sounder; and tummy’s would be rounder.
Roughly chopping or elegantly beating the nuts with a mallet keeps them big and chunky, giving the cookies a beautiful home-made rustic charm. Not to mention how aesthetically pleasing it is to see all the wonderful shapes, sizes and consistencies of the different ingredients. Nuts are a great way to get a big dose of healthy fats and protein.
These are an ideal ‘treat’ (can something that’s good for you be a treat?) for the young and younger alike. A great addition to lunchboxes, travel packs, or a big glass of my amazing almond milk. And of course they are completely dairy, sugar and grain free.
—Sandra Ramacher
Ingredients
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1/2 cup
almond meal
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3 cups
chunky granola/or roughly crushed mixed nuts
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1 cup
currants/dried fruit
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2 tablespoons
honey
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2
eggs
Directions
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Combine all and mix well.
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Place golf ball sized batches onto the lined baking tray and press to spread out evenly.
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Bake for up to 20 minutes or until the tops have browned a little.
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Turn off the oven and let the cookies sit in the oven until it has cooled down.
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