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Compost Cookies

A great way to use left overs and the small amounts of nuts and fruits that you have left in the bottom of a bag!
Prep Time2 hrs
Cook Time18 mins
Servings: 9
Author: Lisa2mummymade.it

Ingredients

Compost Cookies

  • 112 grams Avocado approximately 1/2 cup or 1 small-medium avocado but measure to be sure
  • 1/2 Tablespoon Honey
  • 1/3 cup Maple Syrup
  • 1/2 Egg I know this sounds weird but I couldn't eat 18 cookies myself. If you can double the recipe
  • 1/2 teaspoons Vanilla Extract
  • 3/4 Cup Almond Meal
  • 1/3 Cup + 1 Tablespoon Arrowroot
  • 1/4 teaspoon Baking Powder
  • Dash Bicarbonate
  • 1/2 teaspoon Salt
  • Add ins swap according to what's in your cupboard
  • 1/4 Cup Almond Brittle see recipe below- break into small pieces using a food processor or by hammering
  • 50 grams Chocolate Chips see recipe below
  • 1/4 Cup Desiccated Coconut
  • 1/4 Cup Sultanas

Almond Brittle

  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Honey
  • 1/4 Cup Almonds halved
  • Optional dash of Salt

Chocolate

  • 1 1/2 Tablespoons Coconut Oil
  • 1/2 tablespoon Maple Syrup
  • 1 1/2 Tablespoons Cocoa
  • Optional; 1/2 teaspoon of Vanilla Extract for a sweeter, less bitter, chocolate

Instructions

Compost Cookies

  • If not already done so make the Almond Brittle and Chocolate chips.
  • Place the avocado, maple syrup and honey in a blender and blend for 3 minutes.
  • The mixture will be silky smooth and an odd green colour.
  • Transfer the green mixture to the bowl of a kitchen stand mixer with a paddle attachment.
  • Add the egg and vanilla and beat for 30 seconds.
  • Scrape down the edges of the bowl and then beat on medium/high for 7 minutes.
  • Add the dry ingredients (except for the add ins) and mix on low until just combined.
  • Stir in the add ins by hand (not literally with your hand; but not by the mixer) being careful not to over mix.
  • Line 2 baking trays with baking paper and grease.
  • Using an ice cream scooper, or a 1/4-1/3 cup measure, make 8-9 mounds of cookie dough over the 2 sheets. Do not place the cookies too close to each other.
  • Using your fingers or the back of a spoon, shape each mound into a circle by flattening the top.
  • Cover each tray with plastic wrap and place in the fridge for a minimum of 1 hour (can be left for up to 2 days).
  • Preheat the oven to 190C/375F
  • Place 1 tray of cookies in the oven and bake for 18 minutes.
  • Remove and allow the cookies to cool completely on the tray.
  • Bake the other tray of cookies next. (Don't bake the 2 trays at the same time as the bottom tray will not get crispy on top)
  • The cookies are best eaten fresh but can be stored in an airtight container for up to 4 days...good luck not eating them all at once! They are crispy on top and soft on gooey on the inside.

Almond Brittle

  • Prepare a split-mat (a silicon baking mat) or line a baking tray with baking paper and grease.
  • Place the maple syrup and honey in a small saucepan and bring to a rolling boil over medium heat.
  • Simmer the mixture over a medium heat until it turns a golden colour.
  • The mixture will need to be stirred continuously to prevent it sticking to the bottom of the saucepan and burning.
  • Take the saucepan off the heat and immediately stir in the almonds, ensuring the nuts are coated in the mixture.
  • IMMEDIATELY spread the coated nuts over the prepared mat/tray and allow to cool completely.
  • Sprinkle with salt if you wish.
  • To fasten the process the brittle can be placed in the fridge.

Chocolate

  • Over a very low heat, melt the Coconut oil in a saucepan.
  • Add the maple syrup and stir
  • Add the cocoa and whisk to combine.
  • Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
  • Place in lined dish and freeze until set (approximately 30 minutes)
  • To make into chips; place the chocolate in a zip lock bag and break up using a hammer, rolling pin or your large feet.
  • Store in the freezer.

Notes

Adapted from Milkbar Mumofoko