Macadamia Choc Chia Cookies
(Makes around 24 cookies)
1 cup almonds
1 cup macadamias
5 medjool dates (pitted)
1 cup buckwheat flour
3 heaped tbsp. raw cacao powder
3 tbsp. chia seeds
¼ cup pure maple syrup
2 tbsp. coconut oil
¼ cup filtered water
Preheat the oven to 180 °c. Line 2 trays with baking paper.
Then simply place the nuts into a food processor and blend for a minute or so until a rough flour forms. Next add the dates and chop for a minute before adding all the remaining ingredients. Blend until a sticky dough forms.
Roll about a tablespoon of mixture into a ball using your hands, and place this onto a paper lined baking tray. Gently flatten until they’re fairly thin. They will spread a little bit, so do leave space between each biscuit (2 trays of 12 biscuits).
Bake for around 20 minutes at 180 °c or until the cookies are firm and beginning to slightly brown. Remove from the oven, and eave to cool on the trays for a few minutes before eating. Once cool, store in an airtight container.