Dairy Free, Gluten Free, Vegan
Night-time Nut Cookies
30 mins
Easy
9 Servings
What’s the classic nighttime snack to send you to sleep? Cookies and a glass of milk. Jason has come up with a gluten-free, dairy-free and vegan cookie that is sure to help promote sleep thanks to the high tryptophan levels.
Brilliant Bases Used In This Recipe
About This Recipe
A classic pre-bed snack is cookies and cream or cookies and milk, the dairy elements there are high in tryptophan so we’ve made a cookie to match.
Our night-time nut cookie is an amalgam of tryptophan-containing nuts and nut butters: almonds, peanut butter and pecans, bound together with gram flour and almond milk.
To reduce processed sugars, we are using an organic coconut blossom sugar which is less processed. These little treats are gluten-free, dairy-free and vegan. Delicious.
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Ingredients
50g/1.8oz ground almonds
100g/4oz almond butter or peanut butter
50g/1.8oz gram flour
50g/1.8oz fine chopped mixed nuts
150g/5oz coconut blossom sugar
50g/1.8oz almond milk
Nutrition Per Serving
Calories
221
Fats
13G
Carbs
23G
Protein
6G
Method
Pre-heat the oven to 160C/330F (fan) or 180C/370F (convection)
In a food processor, blitz down all the large whole nuts until a fine crumb is formed, then add the ground almonds, nut butter and coconut blossom sugar
Continue to process until all are evenly formed.
If your processor has large enough capacity and is powerful enough, add the remaining gram flour and almond milk and bring together into a slightly sticky dough. If not, then tip into a mixing bowl and beat in the gram flour and almond milk by hand to form the dough
Allow to rest for five mins
Weigh out into 35-50g/1-1.8 oz balls and shape and press onto a lightly greased non-stick baking sheet as per the video
Cook in the centre of the oven for 6-8 minutes until the edges are golden and the centre flattened out but still soft to touch
Allow to cool on a wire rack for 10-15 minutes, then enjoy
Keep in an airtight container for 7-10 days if not eaten immediately
