Since my struggles with PCOS, insulin resistance and celiacs I have to avoid most processed sweets. Having said that it does not mean I completely restrict myself from having something sweet as that would lead to me binge eating again. So I decided to start experimenting with cookie recipes since I have always loved cookies. I remember the days I used to eat cookies with Milk with my grandfather and this dessert always takes me back to these sweet moments.
After a few failed attempts I came up with this recipe. I was really happy with the result – they turned out to be light and fluffy and hit the spot when it came to my sweet tooth.
They’re gluten-free, dairy-free, vegan and don’t contain any refined sugar so they are ideal for people on special diets.
Let me take a few seconds to explain why I choose some of the ingredients:
- almond flour helps stabilise blood sugar and makes you feel fuller than regular flour, especially for those with insulin resistance or PCOS.
- Olive oil is full of healthy fats that not only have health benefits but also keep us full for longer. So for anyone who suffers from binge eating a healthy dose of oil helps reduce cravings.
- hemp seeds these are full of omega 3 oils and other nutrients as well as being very high in protein.
- flax seeds (soaked in water) rich in fibre and healthy oils
- maple syrup slightly gives that nice sweet taste and is natural.
- oats once again these boost your fibre intake and keep your blood sugar stable
- 100g whole rolled oats ground into coarse oat flour in a blender
- 150g almond flour
- 1 1/2 tbsp hemp seeds
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 5 tablespoons EV olive oil
- 6 tablespoons real maple syrup (please don’t use any fake maple syrups)
- 2 teaspoons Madagascar vanilla extract
- 2 tablespoons ground flax seeds
- 6 tablespoons of tepid water
- 30g dark chocolate chips (use dairy-free chocolate chips to keep recipe vegan)
- Mix the flax seeds and tepid water in a bowl. Let the mixture sit for around 30 minutes for the flax seeds to absorb the water and gelatinize. Use immediately.
- Preheat the oven to 180C
- Line a dish with baking paper
- Add the rolled oats to your food processor and blend for approximately 25 seconds until you have oat flour
- Combine the oat flour, almond flour, hemp seeds, baking soda and sea salt in a large mixing bowl
- Make a well in the middle of the bowl and add all the remaining ingredients.
- Stir the mixture well until a thick batter is formed.
- Finally, mix in the chocolate chips.
- Form 10 large balls using your hands or an ice cream scoop. For a cookie shape, you may want to gently press them flat. Both options work.
- Optional: press a few extra chocolate chips into the top of each cookie
- Bake for 15 minutes until slightly golden brown around the edges. Smaller cookies will take a little less time.
- Allow cooling before eating.