cookies & craft

Yummy, Soft, Pillowy Chocolate-Flecked Cookies  
that are Gluten and Dairy-Free.

Makes 12 cookies 

2 tbsp coconut oil

1 1/2 cups almond meal

3 tbsp coconut flour 

1 tsp baking powder

1 tsp ground cinnamon

pinch of salt

1/3 cup maple syrup

1 1/2 tsp vanilla paste

1 egg

125g / 4.4oz dark chocolate, chopped

 

Directions

  1. Preheat your oven to 200°C/ 400°F / Gas Mark 6.
  2. Line two baking trays with baking paper.
  3. In a small saucepan, heat the coconut oil over low heat until just melted. Set aside to cool.
  4. In a medium bowl, whisk together the almond meal, coconut flour, baking powder, cinnamon and salt until there are no lumps.
  5. Into the coconut oil, add the maple syrup and vanilla paste, and whisk until well combined.
  6. Whisk the egg into the coconut oil mixture.
  7. Pour the coconut oil mixture into the dry ingredients and stir until well combined.
  8. Stir through the chopped chocolate.
  9. Wet your hands (to stop the mixture from sticking to them).
  10. Using a tablespoon, take a heaped spoonful of the mixture and roll it into a ball. Flatten it slightly in your hands to make it cookie-shaped. The cookies will puff as they bake, but won’t really spread. 
  11. Place the uncooked cookies onto the baking tray.
  12. Repeat with the remaining mixture, spreading the cookies out evenly on the two trays.
  13. Bake in the oven for 11–12 minutes, or until the cookies are golden.
  14. Allow to cool slightly on the tray for a few minutes before eating.

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This story is from Issue 10. Does your Lunch Lady collection need completing? You can order back issues from our Shop here.

 

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