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RECIPE - Uncookies (A Bit Like Energy Balls!)

(Recipe adapted from my book, The Midlife Kitchen)

I love the idea of an 'energy ball', a healthy way to get a sweet fix without too much refined sugar, but sometimes they can be a bit of a mouthful, literally. This is my Midlife version: the delicious, nutritious little 'Uncookie'; perfect for those ‘I need something sweet now’ moments, usually around mid-afternoon or after an exercise class! There are 4 different varieties so choose the one that contains your favourite flavours.

SERVES: Makes 10-12



Fig, Walnut and Ginger Uncookies:

200g dried soft figs

2 tbsp water

Juice of a lime

50g walnuts, crushed

2 tbsp ground almonds

1 tsp fresh root ginger, peeled and finely grated

1 tsp ground cinnamon

A pinch of sea salt

Coating: Ground almonds

Chocolate, Orange and Brazil Nut Uncookies:

200g Medjool dates, pitted

2 tbsp freshly squeezed orange juice

1 tsp orange zest

6 Brazil nuts, finely chopped

2 tbsp ground almonds

A pinch of sea salt

Coating: 2 tbsp dark, unsweetened cocoa powder

Raisin, Coconut and Cinnamon Uncookies:

150g raisins

2 tbsp water

A squeeze of lemon juice

2 tbsp almond butter

3 tbsp ground almonds

2 tbsp desiccated coconut

1 tsp ground cinnamon

Coating: 2 tbsp desiccated coconut

Date, Apricot and Cardamom Uncookies:

150g Medjool dates, pitted

50g dried, chopped apricots

2-3 tbsp water

Zest of a lemon

3 tbsp ground almonds

2 tbsp desiccated coconut

The seeds from 10-15 cardamom pods, crushed with a pestle and mortar (you can play around with the amount depending on how strong you like the cardamom flavor to come through)

Coating: 2 tbsp pistachios, finely crushed

PREP TIP: These are a great thing to make on a Sunday so you have them for quick sweet fixes during the week.

METHOD: In each case, put everything in a food processor and whizz. You may need to use a spatula between pulses to make sure the ingredients are fully incorporated. You can make the ‘dough’ as chunky or as smooth as you like - I prefer it a little chunky. If the mixture is too dry add a little more water; if too wet add more ground almonds. It should be soft but firm. Take a heaped teaspoon of the mixture and, rather than rolling into a ball, form it into a small cookie shape, approximately 3-4cm in diameter. Coat each Uncookie in its corresponding coating. Keep in the freezer to firm up and go deliciously chewy.

SERVING TIP: Great with a cup of coffee around 11am or with a cup of tea around 4pm.

Click here for a printable version of this recipe.

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