Chocolate Chip Biscuits
Now if you’re anything like me, there are just some days where 3pm rolls around (or 11am for that matter) and you really feel like a little something sweet with your morning tea or coffee! I’ve steered clear of the biscuit isle for many years now, as I always found that I’d eat a biscuit (or 3) and then a few hours later have a terrible sugar crash. This is all thanks to the refined sugars and processed crap in most store bought biscuits.
So I’ve been testing and trialling a healthy version of chocolate chip biscuits for a while now and I’m pretty certain that I’ve mastered it! You can happily enjoy 1 or 2 of these wholesome biscuits with your morning or afternoon tea and be sure they will keep you feeling full and energised up until your next meal. The perfect hit of sweet without the nasty sugar crash. Be sure to make up a batch and share them around the office.
What you’ll need:
- 1 cup almond meal
- 1/4 cup nut butter (I used a Mayvers Super Spread, but almond or peanut butter will work too)
- 1 tsp vanilla extract
- 1/4 cup coconut sugar (you could use Xylitol, Maple Syrup or Rice Malt Syrup)
- 1 free range egg
- 100g quality dark chocolate, chopped (I used Lindt 70%)
- 1/2 tsp sea salt
What you’ll need to do:
Preheat the oven to 150 degrees Celsius, fan-forced.
In a medium sized bowl, place all ingredients except the chocolate and stir until a dough forms. Stir in the chocolate. Roll into small bite sized balls and place onto a tray lined with baking paper. Use the back of a fork to flatten the balls into round biscuits.
Bake for about 15-20 minutes or for longer if you prefer a crispy biscuit. Remove from oven and cool on a wire rack. Transfer into an airtight container.