Oh the fun I had making a mess in my kitchen last week. With a number of to-do tasks off my plate, I was inspired to get baking. I am not one of those tidy cooks, as you may have guessed. Recipe creation for me is this mad mess of ingredients, tools, music and dancing. The result is this...
That is what I call a good time.
Well in honour of a night of dinner, drinks and laughter with Catherine and a few other sweet lady friends, I baked these up. Needless to say, they were devoured after dinner, as were the few I took home for my man and the ones I left in my kitchen to photograph.
These cookies are gluten and dairy free, sweetened with the most amazing of all sweeteners, coconut crystals, and were moistened up with coconut butter and coconut oil. Low glycemic chocolate amazingness.
I added the hintiest hints of coffee flavour to these with a couple tablespoons of Dandy Blend. I seriously can't get enough of that nectar and the rave reviews from regular consumers of it are inspiring. It is getting everyone I know off coffee. If it can transition my momma, anything is surely possible.
We love, sweet love, these Double Chocolate Spiced Cookies.
Now. Go get baked! Or... um... baking, I should say.
Yield: 16 servings
- 1 cup brown rice flour
- ½ cup cocoa powder
- ½ cup almonds, ground into meal
- 2 Tbs arrowroot starch
- ½ cup Coconut Crystals
- 2 Tbs Dandy Blend
- 1 tsp cinnamon
- ½ tsp baking soda
- pinch of sea salt
- ½ cup bakers chocolate or 1 100gram bar of 100% fair trade cocoa (we like the camino cocoa brand), coarsely chopped
- ½ cup coconut oil
- ½ cup coconut butter
- 2 Tbs olive oil
- 1 Tbs ground chia seeds mixed with ¼ cup water (or 1 egg)
- 1 tsp vanilla extract
- Preheat oven to 350.
- In one large mixing bowl, blend together all the dry ingredients except the chunky chocolate.
- Add the wet ingredients to your food processor or vitamix blender and blend just until smooth.
- Pour wet ingredients into dry ingredients and blend until smooth.
- Add in chocolate chunks and again, mix until chocolate is evenly distributed.
- Using about 2-3 Tbs of batter, roll dough into balls and flatten with the palm of your hand.
- Lay cookies out on a parchment lined cookie sheet.
- Place in oven for 20 minutes.
- Once baked, allow to cool on cookie sheet for 10 minutes and then transfer to a cooling rack. They will feel soft to the touch but will harden and stick together as they cool.
Question Of The Day: What is your favourite cookie? Share your links!