A few weeks ago I posted a picture on Instagram that got people craving cookies and asking for the recipe. I was simply testing a recipe from a new favourite cookbook of mine, and I could not take any credit for the tasty looking fellows. But I must admit these cookies are pretty damn good and more importantly oh so nutritious. I have made them for the kids at work as a tasty snack when they get from school and need a little fuel to keep up the energy. I have brought them as a treat to celebrate the birth of a new little shining star. And I have crumbled them on to yoghurt and smeared chocolate onto them to satisfy my cravings. These are versatile I’m telling you!
Yesterday Jonas made a new adapted batch of my berry and chia jam, and since I had just made my own steamy batch of cookies I decided to pair up the two and voilí? ?í? ¡ a jam and cookie sandwich was brought to life. This combination is adorable, and I must admit I would not hesitate to add a layer of butter or a dollop of whipped cream to accompany the two lovers.
Since Valentine is just around the corner I dedicate these cookies to celebrate the world wide day of love and hope to give a little extra love to all of you!
Makes 16-18 single cookies, recipe adapted from Spis dig mí? ?í? ¦t og slank med LCHF
1 cup shredded coconut (100 g)
1/2 cup hazelnuts (60 g)
1/3 cup sunflower seeds (60 g)
1 organic egg
1 heaping Tbsp Butter or coconut oil, melted
1 tsp ground vanilla or beans from 1 pod
2 Tbsp coconut sugar or honey
1/2 tsp ground cardamom
A pinch of sea salt
Makes 1 jar / 1 cup
300 g mixed forrest berries, frozen are just fine
2-3 Tbsp coconut sugar or honey
1 tsp ground vanilla
Juice from 1/2 lemon
2 Tbsp water
2 tsp chia seeds
Make the jam ahead. Combine all ingredients for the jam in a pot. Bring to a boil, reduce to a simmer and cook for approximately 10 minutes. Blend or mash the berries. When cooled a bit add chia seeds and stir. Pour the jam into a jar and store in the fridge.
Roast the hazelnuts in a medium hot pan. Rub of the skin with a kitchen cloth and place them in a blender or food processor along with the sunflower seeds and blend until ground.
Roast the shredded coconut until golden. Combine all ingredients in a bowl, let it rest for 15 min until the coconut has soaked up some of the oil and egg, and the dough is more firm.
Preheat oven to í? ?í? 300 í? ?í? °F/ 150 í? ?í? °C (no fan).í? ?í? Roll the dough into small balls and gently press them flat onto a lined baking sheet, shape up the edges a bit if needed. Bake the cookies for about 15 min until golden. Transfer to a rack and let them cool completely.
Add a tsp of jam on half of the cookies and top with a clean one. Serve them straight away 🙂