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 voilá 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 mæt 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 300 °F/ 150 °C (no fan). 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