“These are quite possibly, my best creation EVER! I came up with the recipe for these scrumptious little treats during a holiday baking session. These wheat and dairy free bikkies are a wonderful source of healthy fats and fibre, a good source of magnesium (thanks to the cacao) and go perfectly with a cup of tea in the afternoon.”

Ingredients

  • 1 cup of spelt flour
  • 1/2 cup almond meal
  • 1/4 cup cacao powder
  • 1/2 cup chia seeds
  • 1/2 cup coconut sugar
  • 2 large eggs, lightly beaten
  • 1/3 cup coconut oil
  • Peanut butter (I used Mayver’s smooth peanut butter)

Method

  1. Preheat oven to 200 degrees Celsius and line 2 x baking trays with baking paper.
  2. Sift spelt flour, almond meal, cacao power and coconut sugar into a large mixing bowl.
  3. Add chia seeds and mix well.
  4. Add coconut oil and eggs and stir well until all combined.
  5. Take a teaspoon of the mixture and roll into a ball.
  6. Put on baking tray and repeat until you have used all the mixture (it should be about 24 biscuits).
  7. Use the stick end of your wooden spoon to press down in the centre of each of the balls to create a pocket for the peanut butter. The biscuits will flatten and crack slightly when you do this so just gently mould them back together.
  8. Fill each of the holes with a small amount of peanut butter – it will be about 1/4 of a teaspoon, depending on the size of your biscuits.
  9. Place into the oven and bake for 10 – 12 minutes.
  10. Transfer to a wire rack to allow to cool then store in an air tight container.