My first part time job while I was still at school was working for Millies Cookies. My favourite part of the job was starting at 7am and doing ‘the bake’. The cookies came in big frozen packs and you broke off squares of the dough on to a giant tray before baking them and letting them cool. What a job that was for a young girl with a big appetite! I loved those cookies, but for a long time while I was losing weight cookies of any kind where off the menu completely. Until now.

I made a couple of these recipes to take part in Tamzin’s Cookie exchange and let’s just say that I’m now making up for lost time! Saying that, you can actually indulge in these guilt free as they are all pretty healthy as far as cookies go, enjoy!

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Ok, I do have to say something about these. They are quite simply the best cookies I have ever, ever had ever. They are addictive, I made the first batch and could not stay away from them! These are also quite paleo friendly if you are that way inclined. Enjoy!

Almond Butter Cookies with Dark Chocolate and Sea Salt (makes around 10 cookies)

  • 1 cup of almond butter (this kind is drippy and just amazing, I highly recommend)
  • 1 medium egg
  • 3/4 cup of coconut sugar (or could sub natural caster sugar)
  • 1/4 cup of dark chocolate chips
  • 1/4 tsp of sea salt

Pre heat the oven to 180c / 350F. Combine all the ingredients together well. Grease or line a baking sheet with parchment paper. Take heaped tablespoons of the cookie dough and press down on to the tray in mounds. Flatten each cookie with a folk in a criss cross pattern and the bake for 10 minutes until the edges just start to darken. Keep a close eye on these as they will burn very easily. Remove from the oven and let cool on the baking sheet before you try to remove them as they will harden as they cool.

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Seriously good and seriously addictive….

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Now for recipe no 2!

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Cranberry and Macadamia Nut Paleo Cookies (Paleo, makes about 12 small cookies, recipe amended from Running to the Kitchen’s Chocolate Chunk Cookies, can be vegan if you sub honey for agave or maple syrup)

  • 1 cup ground almonds
  • 1/ 8 tsp salt
  • 1/ 8 tsp baking soda
  • 3 tbsp melted coconut oil
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1/4 cup chopped macadamia nuts
  • 1/4 cup of fruit juice sweetened dried cranberries

Pre heat the oven to 180c / 350F. Combine all the dry ingredients in a large bowl. In a separate bowl mix together the wet ingredients and then add to the dry, mixing well. Grease or line a baking sheet with parchment paper. Take heaped tablespoons of the cookie dough and press down on to the tray in mounds. Flatten each cookie slightly and bake for 10 minutes until the edges just start to darken. Keep a close eye on these as will also will burn very easily. Remove from the oven and let cool on the baking sheet before you try to remove them as they will harden as they cool.

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These were actually a big surprise, I didn’t realise how naturally sweet these would taste with so little honey, but the cranberries and the natural sweet flavour of the ground almonds really come through. They are absolutely jam packed with healthy fats and with no refined sugar they are a great for a healthier cookie fix.

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I made another version of these this week using dried cherries and pistachios which turned out equally as well, delish!

And last but not least, recipe No 3!

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White Chocolate, Macadamia and Cranberry Cookies (Makes 9 big cookies, can be vegan if you sub vegan white chocolate chips, based on this recipe from Chocolate Covered Katie)

  • 2/3 cup plus 1/2 cup spelt flour (140g)
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup of natural caster sugar
  • 1/4 cup of xylitol (sold as Perfect Sweet in Sainsburys)
  • 1/4 cup chopped macadamia nuts (or you could try a different nut)
  • 1/4 cup white chocolate chips
  • 1/4 cup of dried cranberries
  • 2 tbsp coconut oil
  • 3-5 tbsp milk of choice, as needed (I used unsweetened almond milk)

Preheat oven to 200c. Combine all dry ingredients and mix very well. Add wet, and form into a big ball. Now make little balls from the big one. Bake for 7 – 10 minutes, or until they’ve spread out and look just a little undercooked. Remove from oven when they’re still a little undercooked, then it’s important to let cookies cool at least 10 minutes before trying to remove from tray, as they’ll continue to cook while cooling.

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I love the combination of white chocolate, cranberries and macadamia nuts. These cookies turned out soft and doughy, the perfect ‘cookie’ rather than biscuit texture.

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Well there you have it, three different cookies recipes for you! Which would you make?