I’m sharing this recipe with you even though there is a version of it on my blog already. But I think the modifications are so good, it deserves to be shared in its own right.

In fact, when I gave it to my 13yo daughter to try she said I’d got this one right. High praise indeed!

Double Choc Chip Cookies

Vegan, gluten free (if oats are tolerated), nut-free, dairy-free, low sugar, egg-free

Ingredients

  • ½ cup buckwheat flour
  • ½ cup dessicated coconut
  • ¼ cup oats
  • 2 tbsp cacao powder
  • ¾ tsp baking powder
  • 1 tsp vanilla powder
  • pinch of sea salt
  • ¼ cup coconut oil
  • ¼ cup rice malt syrup
  • ¼ cup chopped dark chocolate (70% or higher)

Instructions

  1. Preheat oven to 160C
  2. Combine buckwheat flour, oats, coconut, cacao, baking powder, vanilla and salt in mixing bowl.
  3. Gently melt coconut oil and rice malt syrup in small saucepan*
  4. Add melted ingredients to dry and combine well
  5. Pop the bowl in the fridge for a minimum few minutes to firm the mix.
  6. Add chocolate and stir.
  7. Heap tablespoonfuls onto large baking tray, flatten slightly.
  8. Bake 160C for 15mins.
  9. Let cool on tray completely before moving cookies to cooling rack.

Notes

*Instead of melting the coconut oil and rice malt syrup, you can just add it to the dry ingredients and use your muscle to combine it well. If you do this, you won't need to place the bowl in the fridge.

https://robynpatton.com/double-choc-chip-cookies/

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