These cookies are a ZOE favourite on Instagram. They’re a great alternative to UPF snacks, as they’re really easy to make and require minimal ingredients. The nuts and olive oil help moderate your blood sugar response, but you can also add other fillings such as spiced oats and raisins.
Preparation time: 10 minutes (plus 15 minutes standing time for the flax egg)
Cook time: 10-12 minutes
Ingredients (makes 12 cookies)
- 2 tbsp ground flaxseed
• 3 tbsp light brown sugar
• 4 tbsp extra virgin olive oil
• 200g ground almonds
• 50g pecan nuts, roughly chopped
• 80g dark chocolate (at least 70% cocoa solids), roughly chopped
• Pinch of salt
Swap pumpkin or sunflower seeds for pecan nuts
Method
Preheat the oven to 180°C/160°C fan/350°F/gas 4 and line a baking tray with baking parchment. To make the flax egg, mix the ground flaxseed with 4 tablespoons of water and set aside for 15 minutes.
Mix the brown sugar, olive oil and flax egg together. Add the ground almonds, pecan nuts, chocolate and salt and mix again.
Shape into 12 tight balls and flatten slightly into cookies about 1cm thick (it helps if you do this with damp hands).
Bake for 10–12 minutes until tinged golden brown at the edges, then leave to cool completely on the tray. Store in an airtight container.