Cinnamon & Almond Chia Cookies topped with Peanut Butter Dark Chocolate
A perfect tea-dunking biscuit which almost looks too good to eat! Adding in high fibre and high-protein seeds, such as flax and chia, to your baking is a great way to reduce any sugar spikes and maintain stable energy levels. Dark chocolate is an amazing antioxidant, but if milk chocolate is more your thing then, by all means, use that instead!
Servings: 10-12 cookies
Time: 30 min
Ingredients
Dry:
250g almond flour
2 tbsp chia seeds
1 tbsp cacao powder
1 tbsp ground flaxseed
1 tsp cinnamon
pinch of sea salt
Topping:
80g good quality 70-85% dark chocolate
1 tbsp peanut butter
sprinkle of chopped nuts, seeds & sea salt
Wet:
1 tbsp coconut oil, melted
4 tbsp maple syrup
2 tbsp almond milk (or oat)
1 tsp vanilla extract
2 tbsp peanut butter (or almond)
Method
Preheat oven to 170°C fan and line a baking tray with baking paper.
Combine all of the dry ingredients in a large mixing bowl. In a separate bowl, mix the melted coconut oil, maple syrup, almond milk, vanilla extract and peanut butter. Pour this over the dry mixture and combine everything well using a wooden spoon.
Using damp hands, roll the mixture into 10 - 12 equal-sized balls and push down with the palm of your hand. Form a rough border around the edges and a slight dip in the middle where the chocolate will sit.
Bake in the oven for ~12 minutes until just golden (they will firm up even more once out of the oven). Leave to cool on a rack.
Meanwhile, melt the dark chocolate in a bain-marie and stir through the peanut butter. Gently spoon the melted chocolate topping into the centre of each cookie.
With the back of a spoon, spread out into a circle and sprinkle with chopped nuts, chia seeds and a little bit of sea salt. Move to the fridge until the chocolate has set.