These goodies are the perfect snack to have with your 11 o’clock cuppa
It’s important to have a great cookie recipe to hand for when guests arrive unexpectedly. Even better if it’s a healthy one! This is one of the ‘Menopause Support’ recipes from Linwoods in honour of Menopause Awareness Month.
Preparation Time – 15 minutes
Cooking Time – 15 minutes
Servings – 10 -12
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Ingredients
1 tbsp Linwoods Menoligna
2 tbsp water
45ml maple syrup
60g coconut oil, melted
60g smooth almond butter
200g ground almonds
Pinch of salt
½ tsp baking powder
70g chopped walnuts
80g raspberry jam
Method
- Preheat your oven to 160C (320F). Grease or line a cookie sheet with baking paper.
- Mix together the Menoligna and water in a small bowl or cup. Set to one side for 5 minutes.
- Whisk together the maple syrup, coconut oil and almond butter in a bowl.
- Add the Menoligna mixture to the wet ingredients and mix to combine.
- Add the ground almonds, baking powder, and salt to the wet ingredients. Mix well until fully combined.
- Place the walnuts and remaining tbsp of Menoligna in a bowl or on a plate.
- Create 10 – 12 even sized balls of cookie dough using your hands. Roll each one in the walnut and Menoligna mixture.
- Place each cookie dough ball onto a baking tray. Press down with your hand and create an indent in the centre with your thumb. Fill each centre with a small tsp of raspberry jam.
- Bake in the oven for 15 minutes. Remove and allow to cool for 10 minutes on the tray before transferring to a wire rack to cool fully. Store in a sealed container in the fridge for up to four days.
