These old-fashioned, American-style cookies are made healthier by switching sugary dark chocolate for the intense chocolate hit of raw cacao nibs.
Cacao has a nutty, crunchy texture and is packed with fibre, magnesium and antioxidants – 40 times that of blueberries – and they have more calcium than cow’s milk, making it the powerhouse of superfoods.
The perfect ‘starter’ recipe for kids, teaching basic skills such as creaming and blending, while offering a tasty and foolproof result
So giving your little superheroes these delicious treats is a great way of getting goodness into their snacks – without hearing them complain.
Oatmeal is also another wonder ingredient. It stabilises the blood sugars, allowing you to feel fuller for longer and can even help lower high cholesterol levels.
The perfect ‘starter’ recipe for kids, teaching basic skills like creaming and blending, while offering a tasty and foolproof result.
225g/8oz lard (shortening)
225g/80z dark muscovado sugar
100g/4oz granulated sugar
1tsp vanilla extract
2 large eggs, beaten
Pinch of salt
1tsp bicarbonate of soda
225g/8.5oz porridge oats
200g of cacao nibs
Preheat the oven to 180C/350f/GM4
Cream together the lard, sugars, vanilla and salt until fluffy.
Mix in the eggs, then the oats and bicarbonate of soda bit by bit and add the nibs. You should end up with quite a sticky, dense mixture.
Spoon the mixture onto greased, lined trays, giving each a good amount of room for spreading.
Cook for around 10 – 12 minutes until lightly golden. The cookies stay slightly soft until they’ve cooled, with the final texture being slightly crisp but not too hard.