I made a cherry crumble for the girls yesterday, but 4yo didn’t like it. Normally I wouldn’t offer up a second choice for dessert, but she hadn’t been feeling well and I wanted to cheer her up.
These little treats have a peanut butter cookie feel about them, and are so simple to create.
I’ve been making them for ages now and have the prep time down to under a minute. The oven was still warm from dinner, so I thought why not? Made her smile in the process too, which was a bonus. This is a great small batch recipe, but equally fab for multiplying up the ingredients and making a load if you have guests coming over.
Ingredients for 6 cookies:
75g ground almonds
2 heaped tbsp cashew nut butter
1-2 tbsp honey
Tbsp coconut oil
1/2 tsp bicarb of soda
1/2 tsp vanilla
– preheat your oven to 175C, and prepare a baking tray
– mix all ingredients in a small bowl until well combined (I suggest adding one spoon of honey, tasting and then deciding if you need more)
– take a heaped tsp of the mixture into your hands and flatten it down into a little cookie shape, repeat five times
– bake for 6 to 8 mins
– cool before serving and store in the fridge