Chocolate-coconut-pecan cookies
Yield: 8 to 10 cookies
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, combine coconut, cocoa powder, pecans and maple syrup. Using a tablespoon, shape the mixture into balls and place onto the baking sheet. Bake for 4 to 6 min.
*To get ground pecans, finely chop pecans in a food processor or blender, making sure they don’t turn into a paste.
Almond-walnut-vanilla cookies
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, combine ground almonds, chia seeds, walnuts, maple syrup, vanilla and salt. Using a tablespoon, shape the mixture into balls and place onto the baking sheet. Press a walnut half onto each ball and bake for 4 to 6 min
*To get ground almonds, finely chop almonds in a food processor or blender, making sure they don’t turn into a paste. You may also buy ready-to-use ground almonds.
Hazelnut-rum-raisin cookies
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, combine raisins with rum and let them soak for about 30 min.
- Transfer rum-soaked raisins to a large bowl and mix in maple syrup, vanilla, ground hazelnuts and salt. Using a tablespoon, shape the mixture into balls and place them on the baking sheet. Bake for 4 to 6 min.
*To get ground hazelnuts, finely chop hazelnuts in a food processor or blender, making sure they don’t turn into a paste.
Almond-hazelnut-cranberry-orange cookies
Yield: About 12 cookies
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, combine cranberries, orange zest and juice, maple syrup and vanilla. Let soak for about 10 min.
- Transfer soaked mixture to a large bowl and mix in the ground hazelnuts and almonds. Using a tablespoon, shape the mixture into balls and place onto the baking sheet. Bake for 4 to 6 min.
*To get ground hazelnuts and almonds, finely chop each in a food processor or blender, making sure they don’t turn into a paste. You may also buy ready-to-use ground almonds.
Photos : Tango [Vitalité Québec] SEPTEMBER 2015
Recipe: Josée Fiset