Cookies without sugar and without wheat? And then still healthy? Sure it works! Because in addition to the classic white flour, there are many other grain alternatives that are a lot healthier. For example, have you ever tried baking with buckwheat? I presented my recipe with buckwheat flour here 2 years ago and have since refined my healthy cookie recipes. Buckwheat is easily digestible, gluten-free and contains good proteins in addition to B vitamins and lecithin. Alternatively, you can of course also try grain forms such as quinoa, amaranth or simply oatmeal.
Today, just in time for the 4th Advent, my first eat well, feel better community event will take place, in which we will bake these cookies (you can find out how to become a community member here) and I am really looking forward to it. Of course I don’t want to withhold this recipe from you so shortly before Christmas.
Basic chocolate-almond cookies
Ingredients for approx. 22 cookies:
- 100g buckwheat flakes (alternatively oat flakes)
- 70g ground almonds or tigernuts
- 2 tbsp almond butter
- 2 ripe bananas (the riper the better)
- 1-2 tsp gingerbread spice (cinnamon, clove, nutmeg, cardamom, anise, orange peel)
- cocoa nibs
Preparation:
- Peel the bananas and mash them in a bowl with a fork until you get a little mush. Then add some almond butter and gingerbread spice.
- Now add the buckwheat flakes, ground almonds and cocoa nibs and mix everything together.
- Form a few small cookies from the dough and place on a baking tray lined with parchment paper.
- Bake the biscuits for about 15-20 minutes in a preheated oven at 180° top and bottom heat. Then let it cool and taste.
Extra tip: Would you like it a little sweeter? How about a few raisins, goji berries, dates or apricots, for example?
Have fun imitating and all the best
