Cookies, handfuls of heaven, whatever you want to call these things, there is one constant they bring to the table - their un-doubtable awesomeness. If the cookie monster knew about these in the sweet days of Sesame Street perhaps the world would be a better place; perhaps children would sleep sounder; and tummy’s would be rounder.
Roughly chopping or elegantly beating the nuts with a mallet keeps them big and chunky, giving the cookies a beautiful home-made rustic charm. Not to mention how aesthetically pleasing it is to see all the wonderful shapes, sizes and consistencies of the different ingredients. Nuts are a great way to get a big dose of healthy fats and protein.
These are an ideal ‘treat’ (can something that’s good for you be a treat?) for the young and younger alike. A great addition to lunchboxes, travel packs, or a big glass of my amazing almond milk. And of course they are completely dairy, sugar and grain free.
Pre-heat oven to 150°C/300°F
Line a baking tray with non-stick baking paper
½ cup almond meal
3 cups chunky granola/or roughly crushed mixed nuts
½ cup currants/dried fruit
2 tbsp honey
Combine all and mix well.
Place golf ball sized batches onto the lined baking tray and press to spread out evenly.
Bake for up to 20 minutes or until the tops have browned a little.
Turn off the oven and let the cookies sit in the oven until it has cooled down.