I'm here to tell you that it is. Ok, the truth is you shouldn't scoff down the whole batch in one sitting, but these little babies are full of nourishing ingredients that won't sabotage your health and leave you feeling like crap.
They are perfect additions to lunch boxes and great for taking along to any events that require you to bring a plate.
Being grain, egg and dairy free, they are ideal for those of us who have intolerances or allergies.
To top it off they are truly delicious and will be a hit with even the most skeptic members of your family.
* * * If the thought of buying 250g of ground almonds makes your wallet wince, try buying at bulk bins, asian supermarkets or Indian grocers. You will find these ingredients are significantly cheaper there than at the supermarket * * *
* * * If you don't have 250g of almond meal, you can use half and half almond meal and flour (they won't be gluten free then though - just say'n) * * *
Ingredients ( yields 9 large cookies)
250g ground almonds (or 1/2 and 1/2 almond and brown rice or wheat flour)
2 teaspoons cinnamon
1/2 teaspoon baking soda
pinch of salt
80ml mild olive oil
100g runny honey
50g good quality dark chocolate (I use Lindt 85% cocoa), chopped into small chunks
Preheat the oven to 170ºC. Line a baking tray with baking paper.
Combine all the dry ingredients (except chocolate) in a bowl and mix well.
Add the olive oil and the honey and stir until well incorporated.
Stir through the chocolate chunks.
Allow the mixture to sit for 5-10 minutes. (This helps bind the ingredients together) If the mixture seems a little dry add a drop more olive oil and honey.
Roll handfuls of mixture into golf ball sized balls.
Flatten each ball with the damp palm of your hand to about 1cm thick.
Bake for 10-15 minutes until golden around the edges.
Leave them to cool on the tray before transferring them to a wire rack.