Choc nut biscuits that are healthy – gluten, sugar, egg and dairy-free snack. A super-tasty, packed-with-good-fats biscuit for the whole family.
Choc nut biscuits (gluten, sugar, egg & dairy free)
A while ago, there was a lot of hype about sugar. There still is I suppose and a lot of people are still confused about it.
I remember watching That Sugar Film a while ago and finding it so interesting.
Did you know sugar is hiding in so so many processed foods, even baked beans?
The movie is a bit of a human experiment and it totally blew my mind that this guy’s breakfast of a popular ‘healthy’ breakfast cereal, with some low-fat yoghurt and a glass of juice, contained a whopping 20 teaspoons (that’s 80g!!!) of refined sugar.
Can you believe it?
I make so many of our foods from scratch and always go for full-fat varieties of things but I didn’t realise I was skipping so much sugar too.
Now I know that fruit has sugar in it and dried fruit is basically concentrated sugar but dates are a lot better for you than refined, white sugar. They’re something our body recognises.
I’m totally addicted to using them in baking, smoothies and raw goodies but I hadn’t realised until recently, you can blend them together with some nuts, bake it and you have a biscuit.
A super-tasty, packed-with-good-fats biscuit.
Once I’d made the original recipe which was just pecans and dates, I got experimenting with different nuts and flavours.
I think you could even use other dried fruit but you’d probably need to work out the weight of the dates to make it even.
I’m thinking of adding choc-chips to the next batch. I know that would kind of cut out the whole dairy and sugar free part but it would be oh-so-tasty.
This version is mighty tasty as it is.
Tips for making cookies
- You can use any nuts or combination of nuts you like/have on hand – feel free to mix up the flavours. I’m thinking peanuts would be rather delicious with cacao.
- If you like you can use fresh dates just don’t soak them.
- Don’t over-process the batter or the nuts will release their oils and your biscuits will be an oily mess. You want to process them just until everything holds when you pinch a bit of dough together.
- They don’t really spread so you can put them pretty close together on the tray.
- They freeze well. I just threw them all in a ziplock bag and I grab a couple for on-the-go. The little man is pretty keen on them too.
What about you? Have you seen That Sugar Film? Are there certain things you always make from scratch?
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