Desserts & Sweet Treats
Comments 4

Grain-free Double Chocolate Chip Cookie

If you’re looking for an easy, quick, amazing, mouth-watering and not vain at all cookie recipe, well you’d better choose this one. When the colder months arrive, I usually am desperately looking for those deliciously chocolaty comfort foods, not only because chocolate is life but because my body needs some sun within if it does not get it from the sky itself. This does not prevent you from making them in the middle of summer of course. Did you know that a cacao tree is called a Theobroma Cacao, which means “Food of the Gods” ? And that cacao is actually one of the best stimulants + containing more antioxidants than any other food on the planet ? Well now you know!

Anyway, those cookies are absolutely fantastic, scrumptious as a dessert and even better when eaten as a snack, as they are indulging but guilt-free and actually very good for you. Full of good and quickly metabolised fats, healthy carbohydrates and some superfoods, those really are a fridge’s must-have (you’ve still got to eat them with moderation as excess is never good for optimal health). Gooey and chewy on the inside, harder on the outside, those chocolate-hearted biscuits are to die for. Enjoy those powerhouse babies!

   

Grain-free Double Chocolate Chips Cookies

Portions: 16 cookies.

Preparation time: 15 minutes.

Cooking time: 15 minutes.

Ingredients

  • 150g of almonds
  • 50g of hazelnuts
  • 100g of sunflower seeds
  • 1 tbsp of coconut flour
  • 2 heaped tbsp of almond butter
  • 2 tbsp of coconut oil
  • 75g of coconut sugar
  • 2 tbsp of maple syrup
  • 2 heaped tbsp of cacao powder
  • ½ tbsp of carob (optional)
  • A pinch of salt
  • 1 tsp of baking soda
  • ½ tsp of vanilla powder
  • 0.75 – 1 dl of plant mylk (of your choice)
  • 100g of dark chocolate (the less sweetened the better)

Method

(1) Preheat your oven to 200°C. Cover a baking tray with parchment paper.

(2) In a food processor or blender, blend the almonds, hazelnuts and sunflower seeds until obtaining very fine flour.

(3) Add the coconut flour, almond butter, coconut oil, coconut sugar, maple syrup, cacao powder, carob, salt, baking powder and vanilla powder. Blend until everything’s well combined and sticks together. Add the milk while blending and stop when you feel like the consistency’s good, a bit sticky and not too mushy.

(4) Chop 75 grams of the dark chocolate into small nibs and add to the dough. Mix well. With a tablespoon, take out some of the dough, roll into a ball and flatten a little on the parchment paper (not too small nor too big). Do it until you have no dough left.

(5) Chop the remaining 25 grams of dark chocolate into sixteen (or the number of cookies you have) nibs and place one on each cookie, pressing down slightly.

(6) Place in the oven for about 6 minutes. Then lower to heat to 180°C and keep on baking for 12 to 15 minutes (it all depends on the size of your cookies). The bottom have to become slightly dark, must be a little hard on the outside and soft on the inside. Keep in the fridge for about a week. Enjoy!

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