I try not to be pushy with the way that we eat, but I’m breaking with that this time …. you really, really must try these cookies!!!!
They are crunchy out the outside and chewy on the inside. My kids were seriously delighted with them (and ah… so I was I just quietly!).
They were super simple and quick to make, so I made a double batch ready for the hungry hoards after school!
Who would know that you could make a sweet choc cookie with so much good stuff in it?!
See below the recipe for a nut free version and a double choc version too (although that one isn’t soy or refined sugar free!)
- 1 cup almond meal
- 1/3 cup besan flour
- 1/3 cup quinoa flour
- 1/3 cup chia/flax meal
- 1 tbsp tasteless coconut oil
- 3 tbsp maple syrup
- 1 tbsp cold water
- 1/2 tsp himalayan salt
- 1 1/2 tsp vanilla bean paste
- 1/2 tsp bi carb soda
- 60 cup roughly chopped chocolate of choice
Place all of the ingredients, except the food processor and pulse several times to combine.
Then tip in the chopped chocolate and mix until the chocolate is mixed through – speed 4, 10 seconds for a Thermal cooker.
This is quite a stiff mix. Form balls out of a teaspoon of mixture and place in lines baking tray, then press down.
Place into a preheated 180C oven and bake for 12-14 minutes and golden.
The cookies will be soft when removed from oven but will harden on cooling.
Makes about 20 cookies. Store in an airtight container.
I used 70% Lindt chocolate this time (I don’t like it any darker) and it worked well. My kids love the white Sweet William chocolate too (although this isn’t soy or refined sugar free). You could also use choc chips.
For a Nut free version: replace the 1 cup of almond meal with 1 cup of sunflower seed meal, or 1 cup of plain GF flour mix together with 1 tsp of psyillium.
For a double choc version: replace the 1/3 cup of chia/flax meal with 1/3 cup of my Chocolate drinking mix (or Milo if it suits you). The double choc version with white choc chunks is VERY popular here!!
If you don’t have a cupboard full of flours (seriously … I have 20 kinds … a slight problem perhaps?!) and don’t want to buy besan and quinoa flours (which are now easy to get at major supermarkets) or mill the seeds, you can replace them with a regular GF flour mix and some psyllium (so you’d use 1 cup almond meal with 1 cup GF flour and 1 tsp pysillium), but you will get a more crunchy cookie.