Chocolate Choc Chip Cookie

Make my famous Chocolate Chip Cookies – a variation of my Grandmother’s Ginger Shar biscuits and my Macadamia Chocolate Brownies.

The perfect recipe to get the kids involved if you’re looking for a fun activity that results in food! It’s not gluten free, but more easily digestible by using spelt flour, however it is refined sugar free.

These are a huge scrumptious hit in our house and usually the kids stop at two because they’re so filling and satisfying!

This recipe is based on the Macadamia Chocolate Brownie recipe that’s in my raw and healthy chocolate eBook, “Easy Chocolate Delights, Real Food Sweet Treats”

Download your copy now!

Enjoy!

V xo

VIKI’S CHOCOLATE CHIP COOKIES

Ingredients:

Dry –

1 ½ cups organic spelt flour (white or wholemeal)
1 cup rapadura or coconut sugar
½ cup raw cacao powder
1 teaspoon cinnamon
½ tsp bi-carb soda
A good pinch of celtic or Himalayan salt
1 cup dark (organic) chocolate chips (or raw cacao nibs)

Wet –

130g organic grass fed butter, melted
1 free-range egg
1 teaspoon maple syrup
1 teaspoon vanilla extract

Method:

Preheat oven to 175 degrees Celsius and line a square brownie tin with baking paper.
Dry – Sift flour, cacao, cinnamon, bi-carb and salt into a bowl. Stir through the rapadura sugar and dark chocolate chips (or cacao nibs) until evenly mixed.
Wet – Melt the butter. A glass pyrex jug is perfect for this. Add in the egg, maple syrup and vanilla extract and whisk with a fork.
Pour the wet ingredients into the dry mix and use the back of a wooden spoon to mix well. The mixture will appear slightly crumbly.
Roll 1 tablespoon of mixture into a ball onto a baking tray lined with baking paper.
Bake for 8-10 minutes or until the cookies appear stable. Depending on the size you make them.

DO NOT OVERBAKE or your cookies will be too crunchy and chewy.

Allow to cool or enjoy soft and gooey!