What a flat out week its been! I haven’t had time to post a new recipe and I wanted my next post to be a savoury dish but alas! its more sweets. With school starting back up for Term 3 it was time for some serious baking! I managed to churn out a double batch of Kidney Bean Brownies except with Black Beans this time, a batch of Gluten/Refined Sugar Free Choc Chip Cupcakes, some amazing Peppermint Truffles – find the recipe at HungryCub and finally a batch of these Gluten/Refined Sugar Free Choc Chunk Cookies! They are great in the lunchbox or I’m sure they would be great dunked in a hot drink! They also don’t taste overly Coconutty even using the Coconut Flour! If you use Coconut Oil in place of Butter and use the Choc Chip recipe then these are Dairy Free as well!
First up if you want to make your own Dairy Free Choc Chips
You will need:
1/3 Cup Coconut Oil
1/3 Cup Cacao or Cocoa Powder
2 1/2 Tbsp Local Organic Honey
1 tsp Organic Vanilla Bean Paste
Quite simply add all your ingredients into a saucepan on low heat and mix mix mix until well combined. Then pour or spread your mixture onto a Baking Paper lined tray and pop in the freezer until solid. Then chop into rough chunks or small chips, whatever you fancy! This made enough Choc Chips for 1 batch of cupcakes and 1 batch of Cookies. You can easily double or triple the recipe.
Now for the Cookies!
You will need:
90gm Butter or Coconut Oil
1/4 Heaped Cup Organic Coconut Sugar
1/4 Heaped Cup Local Organic Honey
1 Free Range Egg
1 Cup Coconut Flour
1/2 tsp Gluten Free Baking Powder
1 Cup Choc Chunks
In a food processor or mixer (or even by hand!) Cream the Butter or Coconut Oil with the Coconut Sugar and Honey until light in colour.
Add the Egg and beat well. Now add your Flour, Baking Powder and Choc Chunks and carefully mix it all together. Finally drop Tablespoon size balls of Cookie Dough onto a lined tray and flatten with your hand or a fork. Bake at 180°c for 10 minutes, then leave to cool on a wire rack. Enjoy!