Salted Chocolate Biscuits

By Wednesday, August 13, 2014

Whenever my family want baked goods, Smitten Kitchen's Brownie Biscuits are always their top choice. As much as I love them, I decided it was about time I came up with my own healthier version and that's how these vegan and gluten free brownie cookies came about. The avocado replaces butter and is packed full of fibre, vitamins, protein and natural sugar. The honey acts as a natural sweetener, making it a much healthier alternative to white sugar. It has amazing medicinal benefits, such as its ability to heal wounds, fight infections and treat allergies. The almonds add a bit of bite to the cookies, and contain unsaturated fats which help to lower the chances of heart disease. Good quality dark chocolate that has a high percentage of cocoa solids is very nutritious, a great source of antioxidants and can lower blood pressure. Therefore, if you take the time to buy really good quality ingredients for this recipe, the cookies actually aren't too bad for you and offer pretty advantageous health benefits. Gluten free flour is easy to digest, but because of the lack of gluten is quite difficult to work with. Therefore, this dough is drier than you would expect a cookie dough to be and cracks slightly when baked. However, thanks to the creamy avocado and short cooking time, the cookies actually end up deliciously gooey, rich and indulgent.

Makes 20 cookies

You will need:
200g gluten free plain flour, plus extra for sprinkling
100g ground almonds
100g vegan dark chocolate, melted
60g cocoa powder
2 ripe avocados
4 tbsp set honey
2 tsp vanilla
1 tsp sea salt, plus extra for sprinkling

Preheat the oven to 180 degrees/ gas 4. Blend the avocados in a food processor until nice and smooth. Add the honey and blitz until combined. Pour in the rest of the ingredients and blend until a dough form.  Leave to chill in the fridge for 30 minutes. Roll out the dough until it is roughly 3/4 inch thick and use your cookie cutter to form around 20 cookies. Place on two lightly floured baking trays and sprinkle each cookie with a pinch of sea salt. Bake for 5 minutes, then remove from the oven and leave to cool for a few minutes on a wired rack. Enjoy!  

You Might Also Like