It’s so hard to find a good, healthy(ish) biscuit recipe. Too often they’re so soft they’re more like cakes or so flavourless they’re more like cardboard. BUT I think I have found the perfect recipe for biscuits that are almost entirely guilt-free.
It started with this recipe from the queen of sugar-free, Sarah Wilson. Because I never met a recipe I couldn’t modify, I tweaked it a little (or maybe a lot) to produce biscuits that aren’t quite as low in sugar, but are lower in fat and still cane sugar-free. My bickie-loving boyfriend (who would much prefer full-fat chocolate chip) rated them a 7 out of 10 – a win in my books.
I used a high-powered food processor for this recipe, but if you’ve got a blender you can still make this work – just buy almond meal. You could also easily replace the stevia with a teaspoon of raw sugar.
1 and 1/2 cups of almonds (turned into almond meal)
1 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon stevia
2 tablespoons rice malt syrup (or honey or maple syrup)
1 teaspoon vanilla essence
60g butter, melted and allowed to cool
12 regular-sized dates
1 heaped tablespoon cacao powder
6 squares of dark chocolate, melted
2 tablespoons desiccated coconut
Preheat oven to 180 degrees. Line two trays with baking paper.
Soak dates in boiling water for 10 minutes to soften.
Whizz almonds, rolled oats, stevia and baking soda in a food processor for 1 minute or until almond is a fine meal.
Pour mixture into a large bowl.
Drain dates, reserving about a tablespoon of water, and add to food processor. Add rice malt syrup, butter, vanilla essence and blend for 1 minute. Add egg and whizz for a few seconds.
Add wet ingredients to dry ingredients and stir to combine. Don’t worry if the mixture is stickier than the cookie doughs you are used to.
This is where I halved the mixture, putting some back into the food processor jug and adding a tablespoon of cacao powder and the reserved date liquid to to the remaining mixture. If you want an entire batch of chocolate biscuits, double the cacao, or simply keep them all vanilla.
Roll teaspoons of mixture into balls and press down to flatten as the cookies don’t change shape much. Sprinkle with desiccated coconut if desired.
Bake for 12 minutes.
Allow to cool on trays for a few minutes before drizzling with melted dark chocolate if desired. Transfer to wire wracks to cool completely before storing in an airtight container.
Note: The chocolate ones taste a little less sweet, but I didn’t feel the need to add extra sweetener to compensate. You could easily add an extra 1/2 teaspoon of stevia to make them sweeter.
I used 45% dark chocolate, but would use 80% for this recipe in the future. Obviously the darker the chocolate the healthier these biscuits will be.