The good old fashion choc chip cookies hey..
You put your hand in the cookie jar intending to indulge in only one of these sweet sweet cookies… Moments later all that remains is a scattering of crumbs, and you, lying unresponsive on the kitchen floor in a sugar coma 😉
well, now you can have your cookie, and enjoy it, guilt free.
Made with the goodness of wholegrain spelt flour, healthy fats, natural sweetener, no added nasties, and antioxidant rich cacao!
yes chocolate can be good for you!!
2 cups spelt wholemeal flour
1/2 cup almonds
1/3 cup melted coconut oil
6 tbsp water
1 tbsp chia seeds (or 1 egg)
1/3 cup coconut nectar
pinch of sea salt
1 tsp vanilla extract
1/2 tsp baking soda
2 tbsp cacao nibs
3 tbsp homemade raw chocolate (optional- I had extra from another recipe but you can use it instead of cacao nibs, see below)
1 preheat oven to 180 degrees. blend the almonds to a chunky crumble
2. stir in the water and chia seeds together and leave it fridge for 15 minutes to make the chia ‘egg’
3. add them to a bowl with the flour, salt, and baking soda
4. stir the coconut oil, coconut nectar, vanilla, and chia egg together and pour into the dry mixture
5. mix well with hands to form a tough dough (if its still too dry and won’t hold together then progressively add more coconut oil or coconut nectar)
6. massage in the cacao nibs and the raw chocolate (see below how to make raw chocolate)
7. roll into tbsp size balls and flatten on a lined baking tray
8. bake for 30 minutes or until golden and hard
9. enjoy with a cup of tea!
place a bowl over a boiling pot. add 2 tbsp coconut oil, 2 tbsp coconut nectar, 2 tbsp cacao powder, pinch of sea salt, and 1 tbsp of cacao butter. stir until melted and evenly combined. smear on a lined baking tray and set in freezer. once set cut into chunks and add to cookie mixture you can make enough for the entire cookie batch, i.e. substitute for the cacao nibs. and you can also make enough and leave some unset to dunk the bottoms of the cookies in to make choc bottom cookies 🙂