Vegan Cinnamon-Spiced Almond Cookies with Peanut Butter Chocolate Topping (V, GF)
Christmas is approaching so cookie season has begun! I love sweet things but they need to be a certain kind: homemade, love-filled and potentially topped with dark chocolate and roasted nuts.
real chocolate is our friend
Chocolate, presuming that the right kind of chocolate is consumed in moderation, is a superhero when it comes to health. It contains fiber, iron, magnesium, copper, manganese, potassium, phosphorus and zinc. Cocoa – the main compound of the real dark chocolate – provides us with monounsaturated fats (which reduce the incidence of insulin resistance, thereby preventing heart disease and diabetes), as well as small amounts of saturated fats (which are considered to have a negative impact on cholesterol levels, however, the contents in cocoa are relatively small). Furthermore, raw, unprocessed cocoa beans have a high oxygen radical absorbance capacity (ORAC) as they are exceptionally rich in antioxidants, which contribute to neutralising free radicals and thereby preventing cancer. Due to the flavanols that are found in dark chocolate, blood flow may be enhanced and lower blood pressure may be achieved; this is because flavanols are known to stimulate the endothelium (the lining of your blood vessels) to generate nitric oxide which causes your arteries to reduce their resistance to blood flow, thus relieving blood pressure. The bottom line is this: If you do consume chocolate, make sure it’s the right kind so that all these health benefits are yours! Let’s melt some chocolate, shall we?
Prep Time: 10 min
Baking Time: 12-15 min
Servings: 15 cookies
For this recipe you will need:
400g roasted almonds
2 tbsp coconut oil, melted
4 tbsp maple syrup
1 tbsp cacao powder
½ tsp vanilla extract
1 flax egg (1 tbsp flax seeds ¼ cup plant-based milk)
2 tbsp peanut butter
1 tsp cinnamon
pinch of salt
peanut butter & chocolate topping:
70g 85% dark chocolate
1 tbsp peanut butter
30g roasted hazelnuts, chopped
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Add the almonds to a food processor and blend until they turn into a coarse flour – don’t blend too much because otherwise you’ll turn them into nut butter!
- Add in all other ingredients and blend until just combined.
- With your hands, form cookies that are about 10cm in diameter and 1cm thick. Bake for 12-15 minutes and allow to cool.
- Place a small metal bowl over a pot with simmering water and melt the chocolate. Add in the peanut butter and stir well. With a spoon, sprinkle some of that peanut butter & chocolate topping on every cookie and sprinkle with chopped roasted hazelnut. Allow to cool in the fridge until the chocolate has fully set!
- Now pour yourself a cup of tea or coffee and enjoy what you have created with your very own and very capable hands! ♥