Sometimes it’s easy to forget what recipes you have done in the past! And that is what happened to me this week.
My dear friend Tenina shared a recipe that I had posted on my FB page some time ago, and I had totally forgotten about it … I was so thrilled to be reminded of it as it is one of Tori’s favourites, so I made her a batch on the weekend (see here for recipe on Tenina’s website).
Having said that however it is not one of Bryan’s favourites! He likes cookies that have a bit of “chew”, whereas Tori likes softer cookies … and the cookies on Tenina’s site are exactly like that … a little like a coconut macaroon in texture … soft and fluffy but a tad fragile too, so you need to “press” them into a tablespoon measure to get the mix to stick together before baking. But I digress … back to Bryan and his cookie needs!
So once I was reminded of this recipe I decided to reinvent it (like they do on Masterchef!!!!!!), and make it into a firmer, chewier cookie … and to be honest I actually like this better.
In the original recipe I used rice bran syrup, but my preference now is for raw honey (I don’t use rice bran syrup anymore), and if you prefer you can use pure maple syrup. On occasion I have also swapped the coconut oil for butter and that works absolutely fine too.
These are not a sweet cookie … which is what I like about them. I have also incorporated cocoa nibs for a slightly “chocolate” taste without added sweetness, and they also provide a nice bit of crunch … another tick!
If you use desiccated coconut the cookies will be finer, but shredded or flaked coconut will make them chewier … which is what I love!
The cookies are dairy free, nut free and refined sugar free … so feel “free” to enjoy them anytime, and perhaps the kids might like one or two in their lunch boxes too!
- 200g honey (or maple syrup)
- 100g coconut oil (or butter)
- 1 tsp sea salt flakes, or ½ tsp fine sea salt
- 2 tsp vanilla extract
- 30g cornflour
- 50g water
- 100g desiccated or shredded coconut
- 200g rolled oats
- 40g Goji berries
- 40g currents
- 40g cocoa nibs
- Preheat oven to 160 degrees, fan forced
- Line two baking trays with baking paper and set aside
- Place honey, coconut oil, salt and vanilla into TM bowl and cook 6 minutes / Veroma / speed 2 / MC off
- Add the cornflour and water and mix 10 seconds / speed 3
- Add coconut, oats, Goji berries, currents and cocoa nibs and mix 10 seconds / speed 4
- Scrape around bowl and mix another 10 seconds / speed 4
- Put aside into a bowl and allow to firm up for 20 to 30 minutes
- Using a tablespoon measure and a small jug of water, dip your spoon into the water, then press it into the mixture to pick up a tablespoon of mix, with wet fingers release the mixture and roll into balls and place onto baking tray 5cm apart (mix will be a little sticky so use the water to dip your fingers into too)
- Press with your wet fingers onto the balls to flatten cookies for a smooth finish, or use the back of a fork to press into the biscuits if you prefer a rough finish
- Bake 12 minutes, turn tray around and bake for a further 10 minutes
- Let sit on tray for 10 minutes to firm up before moving to a cooling rack to cool completely before storing in an airtight container
- Keeps well for a couple of weeks (we have eaten them by this time so they may keep longer)
I have also incorporated cocoa nibs for a slightly "chocolate" taste without added sweetness, and they also provide a nice bit of crunch ... another tick!
The cookies are dairy free, nut free and refined sugar free ... so feel "free" to enjoy them anytime, and perhaps the kids might like one or two in their lunch boxes too!
I tried this recipe from Tenina’s website – they were a big hit for a healthy nut free school lunchbox treat. And am looking forward to making this updated version. I noticed you made the comment that you no longer use rice bran syrup and was just wondering why. Thanks for so many wonderful recipes!
Hi Pamela … I am so sorry it has taken me a few days to get back to you … I have been in Adelaide and saw your comment on the website, but my phone would not let me access the site to respond … got home last night so now I can attend to this.
Over the past few years it has been a huge learning curve for me in terms of what is “healthy and natural” to consume … I honestly try to be sensible with this, and not get too caught up in what is popular at any given time. But a few years ago rice bran syrup was the sweetener of choice if you wished to reduce sugar in your diet. But as time when on and I learned more about sugar, its composition, and why there are so many issues with it, I realised that just substituting one ingredient for another without understanding what that substitute is was not the answer either.
So when I learned that rice bran syrup is basically 100% glucose, I decided I would prefer a more natural “syrup” in baking that is less refined (like raw honey or pure maple syrup).
There is a lot of information “out there” about this, but if you want a quick overview here is a link that I think explains it well: https://authoritynutrition.com/brown-rice-syrup-good-or-bad/
My attitude now is that I eat everything (and that includes sugar but I only use Billington’s brand which is unrefined, or other good quality sugars like organic coconut sugar, rapadura, etc), as I don’t have an issue with eating sugar, it is more about mindful eating and limiting processed foods. By baking our own goodies I know exactly what is in them, and feel happy to share them with my family, friends, and of course the website. I do pay a bit more for my products, but I feel happy inside that I am paying much less at the supermarket so all in all it balances out.
I hope that makes some sense Pamela … please let me know if I have been unclear … would love you to try to newer version of the cookies … even Tori likes them too and I have made them with honey and also maple syrup … very slight difference in flavour but both versions delicious!
Thanks for asking the query Pamela … it is always a great way for me to consider why I do what I do xo Gina
Gina – thanks so much. Really appreciate your reply which makes complete sense. I admit I’ve been bamboozled with all the info out there on sugar etc. Your approach resonates very well with me indeed. The link on rice bran syrup was very informative.
Soooo delicious. I added coco powder and a little more water. Also amazing as a variation!
Marie … that is wonderful … thank you so much for sharing your variation … must try this myself as I love these too! Cheers Gina xo