Real Recipes From Real Home Cooks ®
Chilean Guava & Chocolate Lunchbox Cookies
"I make a variation of these cookies most weeks for school lunches. Usually I add chopped dried apricots but this week I experimented with adding some Chilean guavas we picked from my Dad's garden. Because the flesh is on the dry side they worked perfectly in the cookie dough adding a lovely aromatic flavour which I complimented with a sprinkle of finely chopped rosemary from the garden. They are a little fancy for everyday school lunches but my kids certainly approved by sneakily eating half of the first batch I made while they were cooling - you know they are up to no good when it all goes suspiciously quiet!..."
INGREDIENTS
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2/3 cup dates, chopped
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1 free-range egg
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3 tablespoons peanut butter or sunflower seed butter
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1/2 cup desiccated coconut
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1/2 cup ground almonds or oat flour*
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1 tablespoon ground flaxseeds or whole chia seeds
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1/2 teaspoon baking powder
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pinch of sea salt
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50g quality dark chocolate (min. 70%), roughly chopped
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1/3 cup Chilean guavas, dried cranberries or chopped dried apricots
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1 teaspoon finely chopped rosemary (optional)
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