Night-time nut cookies

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.

1. Pre-heat the oven to 160C/330F (fan) or 180C/370F (convection)
2. 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
3. Continue to process until all are evenly formed.
4. 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
5. Allow to rest for five mins
6. 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
7. 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
8. Allow to cool on a wire rack for 10-15 minutes, then enjoy
9. Keep in an airtight container for 7-10 days if not eaten immediately