Print Recipe

Therapeutic Chocolate Chip Cookies

Cook Time10 mins
Total Time10 mins
Servings: 12 cookies

Ingredients

  • 1 tsp vanilla bean powder / extract
  • 125 g salted butter (or add 2 pinches of salt if unsalted) – use coconut oil or ghee for lactose 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
  • 50 g 1/3 cup coconut flour
  • 90 g 2/3 cup tapioca flour
  • 1 tsp baking soda / powder
  • 1 pc 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.

Instructions

  • 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.