I created these cookies a few years ago, quite therapeutically I guess. I almost needed to, after a day of nerves waiting to hear from my last unaccounted for family member in Paris and general sadness as the news unfolded of the multiple tragedies across the beautiful city that to me feels like a second home. I’m half French on mum’s side and while most of our French relatives live in Mauritius, my god mother, mum’s youngest sister and her family live in Paris, along with a few other cousins and friends.
It was an odd day. There I was nervously checking my phone every two minutes, while watching my gorgeous son and his music class mates rehearse for their end of year concert. It was such a happy scene. They were so gorgeous, yet what was on my little screen was so horrendous. And all happening at the same time. Statistically my cousin was of course going to be 99.999% for sure fine… but what if he wasn’t?
I cuddled my little man hard today. A lot today. All he knew was that I loved him. His little 6 year old mind didn’t need to know more than that. I know for sure that many of you had these slightly urgent feeling cuddles with your little loved ones too.
Once I’d heard from my cousin who thankfully woke early and let us all know, I was so relieved. I felt the kind of relief though laced with guilt for being so happy, when I knew and know so many are grieving in the aftermath of these incomprehensible events and their loved ones lost or injured.
So one of those dozy, dazy afternoons of trying to process weird, senseless things ended in great gratitude for my family’s health and safety. The champagne went in the fridge. The desire to create something delicious arose. Chocolate chip cookies. Gluten and grain free. Easy to make dairy free.
I hope you enjoy them. If you aren’t celebrating anything deemed particularly ‘special occasion’ this weekend, just darn well create a reason out of thin air. Celebrate life while we pay respects to those from who it was so shockingly torn away. Light a candle or three. Have a slow dance with the one you love in the middle of your living room. Get creative. Do your best to celebrate your blessings. We’d be stingy not to.
And bake. The joy of baking and sharing something delicious with the people you love. It’s a celebration right there out of your home kitchen. So accessible. So wonderful. I hope you enjoy these. We sure are!
Mandatory: Eat one warm as a cook’s treat
Next: Try and lay some filters over the batch to look like one of those arty photographers – one day!
Keep in a glass container for up to a week – They’re great for a school lunch box treat or a weekend afternoon delight!
Where to from this cookie? Probably to my Vanilla Bean shortbreads or Gluten free Apple Cinnamon Hotcakes, or of course it would be wrong not to try my famous banana bread recipe – and if you make anything and love it, I’d so appreciate a pin or FB like. I recently swapped from being alexxstuart.com to lowtoxlife.com and lost all my pins and likes and it says to future visitors “hey, this was yum!”. Thank you so, so much!
Real Treats. It’s all about the quality and mindfully enjoying every bite.
Therapeutic Chocolate Chip Cookies
- 1 tsp vanilla bean powder / extract
- 125 g salted butter (or add 2 pinches of salt if unsalted) – use coconut oil or ghee for dairy free.
- 110 g rapadura or coconut granulated sugar 2/3 cup
- 25 g 1/4 cup cocoa powder
- 25 g 1/4 cup desiccated or shredded coconut
- 40 g 1/3 cup coconut flour
- 100 g 2/3 cup tapioca flour
- 1 tsp baking soda / powder
- 1 egg (or flax / chia gel equivalent for egg free)
- 130 g dark chopped chocolate / 1 cup NOTE: If you use Enjoy Life choc chips, those are over 40% sugar, so you can drop back the rapadura / panela to 70-80g / 1/3 -1/2 cup so that they’re not too sweet. I used a mix of Cocolo 70% and Black Out 85% Alter Eco which are 24% and 15% respectively, so the sweetness was perfect as is in the recipe.
- Preheat oven to 180C / 350F fan forced (optional)
- Prepare a tray with baking paper, greased lightly with olive oil or butter
- Use either a KitchenAid, Thermomix / MyCook or simple hand held egg beaters with a high edged bowl for this recipe.
- Cream sugar, butter and vanilla together until lightened brown
- Add egg and whip through until well combined
- Add flours, baking soda, cocoa and coconut and mix on low for 15 seconds just to combine
- Stir in dark chocolate chunks by hand
- Put heaped tablespoon blobs onto baking tray in 4 rows of 3-4.
- Form them into circle shapes as best you can (oil your fingers so they don’t stick and it will make it easier to do that bit)
- Bake for 10-12 minutes until cooked but choc chips still molten and remove. Slide cookies onto wire rack to cool.
These look awesome! Absolutely going to try them in the morning, needing something a bit soul nourishing and comforting at the moment, Glad your family ok. WE were in Paris in August, and felt so wonderfully comfortable there, it’s a beautiful city. I have all ingredients except choc chips (have been making my own raw chocolate), so will have to make a trip to the shop as they look like a winner xxx
It sure is a gorgeous city. Hope you enjoyed the cookies Victoria x
Delicious! Therapeutic and disappearing very quickly c/- of my husband! Might not be any left for the kids lunchboxes!!
Thanks for the recipe – it will get plenty of use!!
So glad you guys enjoyed them! x
I finally made these this afternoon, and oh my goodness! They’re awesome! my fussy almost 13 year old even loved them. Mine ended up huge, so next time I might make smaller ones….hopefully they’ll last longer too! Thanks for the recipe, despite the reason for their invention being not so wonderful.
I’m so glad you enjoyed them (not sure why I’m only seeing these comments now. So sorry!) x
I made these and they were a hit amongst my friends 🙂 Thanks for sharing the recipe, especially after it came from such a place of heartache and sadness. Sending you and your family in Paris lots of love xx
So glad you enjoyed them. We’re all good! xx
Hi Alex. If I use coconut oil should it be melted or solid? Recipe sounds yum! Thank you.
Not super rock solid but about half way to being liquid if that makes sense? x
Could the sugar be replaced with rice malt syrup perhaps? It’s all I have on hand, thanks
I don’t see why not. Let me know how to go 🙂
My family love these as well. I’ve been making more and freezing the uncooked dough – shaping into a couple of logs, then double wrapping in parchment like a bon-bon. When I need them, just thaw slightly and slice up and pop into the oven. They turn out just as yum!
Thanks Michele – Great idea! x
Hi l have never seen tabioca flour before can l just use more of the coconut flour or any other suggestions. Thanks they look yummy.☺
Definitely don’t increase your coconut flour on this one. Too dry. If you can’t find tapioca, go for arrowroot which is the same stuff. Enjoy 🙂
Is there a nutritional value thingy for this recipe. ThanKS.
Hi Donna, No I don’t do those I’m sorry 🙂
Wow great cookies Alexx. Some weird spammy comments above though! Anyway, back to the cookies, I definitely think these need a double batch as one batch just won’t last long! Kids loved them, I loved them. Husband will love them too for sure if he gets one :-p
Thanks for the recipe
Oh my gosh Suzanne – Just saw them all – Bizarre. So glad you love the cookies and sorry I didn’t see your comment last year. Icky to think those weirdo spam ones had been there this whole time! x
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Some really great content on this internet site , thankyou for contribution.
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Can I replace the sugar with rice malt syrup, and what quantity please?
Wow Alex! This has got to be the recipe I have been searching for. They taste amazing.
I used coconut oil and rice malt syrup. I had to freeze them to prevent them being eaten.
So glad you love them Shirley and nice one on the freezing strategy!! x
Finally made these today, thanks Alexx. They are so light, I loved the texture. Rich and full of flavour, fit the therapeutic bill easily. Thanks for sharing
So glad you enjoyed them Leisa! x
Just eating my warm chefs share. BEAUTIFUL. Made 30 smaller ones with coconut oil instead of butter to take camping with friends who are GF and DF. So great they are nut free too for school and kindy lunches. Will definitely come back to this recipe! Thank you!
Hi Alex, would potato starch work in place of tapioca in this recipe do you think?
Hi Josie, yes it can replace tapioca however, it has a heavier consistency and may result in a denser product, so you may need to add a little more butter or an extra egg. Just judge the consistency. Let me know how they go 🙂
These look absolutely delicious and will make for lunchboxes, especially now I’m trying to increase our GF options. Jut wondering if I can sub cocoa for cacao as that’s what I have.
Hi Claire, yes cacao would be a great substitute x
Yep. These are still my favourite cookie ever. Just made them for the thousandth time to make sure ;).