I call them squeaky cookies because, curiosly, they sort of squeak when you eat them, but they taste good so give them a shot. The cooking time is long but that's what gives them the long lasting crunch factor.
Preheat the oven to 160C
Line a flat baking tray with a sheet of baking paper.
Place the almond meal and coconut flour into a food processor with the cacao nibs, baking powder and salt.
With the motor running, slowly pour the coconut oil, butter and maple syrup into the bowl and mix until it reaches a breadcrumb consistency.
Slowly add the cold water, a little at a time, until the mixture clumps together.
Roll the mixture into small flat discs approx 2 cm in diameter and 1 cm thick and place on the baking paper.
Bake in the oven for 20 minutes, then reduce the heat to 100 C and bake for a further 30 minutes. Rotate the tray and bake for a further 30 minutes.
Allow to cool then store in a dry airtight container.
Makes 24 servings
| Prep Time: | 30 mins |
| Cooking Time: | 140 mins |
| Ready in: | 170 mins |
Suitable for: |
|
| Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 544 kj |
| Calories | 130 kcal |
| Fat | 12 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 3 g |
| Total Protein | 3 g |
| Fibre | 2 g |
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