chewy cookies

Chewy Chocolate Cookies

RECIPE BY NATASAHA CORRETT

We can’t resist big, soft, chewy cookies.

These have the same tender texture as regular ones & don’t taste healthy at all! The perfect treat with a cup of tea.

Using coconut palm sugar, which makes them unrefined; a much healthier alternative to the cookies you buy in a store. Make a big batch and keep them in Tupperware for up to a week. Just try not to eat them all in one go… that’s what I did, oops!

Serves12
Cooks InPrep time: 10 minutes | Cooking time: 15 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

110g almond flour
30g raw cacao powder
½ tsp baking powder
¼ tsp Himalayan pink salt
95g coconut palm sugar
2 organic eggs
80ml melted coconut oil
60g dried dates
¼ tsp vanilla extract

Method

  • Pre-heat oven to 175g fan
  • Line a baking tray with baking paper
  • Mix together the almond flour, raw cacao powder, baking powder, and salt in a bowl.
  • Melt the coconut oil in a bain Marie, or on a very low heat; you don’t want it to get too hot as you will scramble the eggs.
  • Beat together the coconut palm sugar and eggs, and then mix in the coconut oil
  • Finely chop the dried dates, or blend them up in a food processor. Add them to the wet mixture, along with the vanilla extract, and mix together.
  • Mix the flour mixture into the wet mixture until completely incorporated.
  • Scoop out about a dessertspoon of mixture onto the pre-lined baking tray. Make sure that there are about 2inches of space between each cookie. Repeat until the mixture is finished. You might need another baking tray to finish the mixture off.
  • Put into the oven for 15-20 minutes until hard to touch, but with a little spring to them. If they are going too dark around the edges, take them out sooner.
  • Put onto a cooling rack to cool before enjoying with a cup of tea!
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