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.
- 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
- Preheat oven to 160degC.
- Combine the dry ingredients, including dark chocolate chunks, in a mixing bowl (except the walnut halves for decorating).
- Whisk wet ingredients together in a separate bowl then add to dry and combine well.
- 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.
- Bake in the oven for 10-15 minutes until golden.
- 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.