Low Sugar, Choc-Chip Walnut Cookies

pennybenjaminNourish, Snacks, Superfoods, SweetsLeave a Comment

Walnut cookies

I’m celebrating Healthy Heart Week with these Low Sugar, Choc-Chip Walnut Cookies!

Who knew the humble walnut a powerhouse of nutrition? I sure did, I’ve been on the walnut-train for years and here’s why:

  • They’re rich in omega-3 fatty acids which help to reduce inflammation in the body (an important factor in the development of heart disease).
  • Just a 30g serve of walnuts gives you more than your recommended intake of omega-3 fatty acid alpha-linolenic acid (ALA).
  • Studies show walnuts have a positive effect on blood cholesterol! Not only lowering LDL cholesterol, but increasing the ‘good’ HDL cholesterol.
  • Walnuts are also a rich source of plant-based protein, antioxidants and fibre which can help to increase satiation!

I awareness of Healthy Heart week, I whipped up this batch of low-sugar (but high in taste) Choc-chip Walnut cookies.

If you like the look of this, then check out my Sugar Free Chocolate Bark, and my Sugar Free Carob Bark, and Double Choc-Chunk Cookies !

Ingredients:

  • 1 cup Walnut meal (walnuts ground into flour in your food processor)
  • 1 cup buckwheat flour
  • 1 tsp gluten free baking powder
  • 1 tsp vanilla extract
  • 2 Tbsp rapadura sugar
  • 60g macadamia oil
  • 60g melted grass-fed butter, melted
  • 1 free range egg
  • 100g Changing Habits Pure Cacao Melts (literally just 100% chocolate), chopped or good quality dark chocolate.
  • 13 walnut halves for decorating cookies

 

Method:

  1. Preheat oven to 160degC.
  2. Combine the dry ingredients, including dark chocolate chunks, in a mixing bowl (except the walnut halves for decorating).
  3. Whisk wet ingredients together in a separate bowl then add to dry and combine well.
  4. Take portions of cookie dough mixture and mould into balls and place on the trays, press down on the balls with your fingers or a fork to form a cookie shape. Place a walnut half on each cookie.
  5. Bake in the oven for 10-15 minutes until golden.
  6. Remove from the oven and transfer to a wire rack to cool. Store in an air-tight container in the pantry for up to a week. You can also freeze for consumption later.

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