These cookies are possible the best I have ever ever made. Mr H said they tasted just like a regular cookie (you know, the ones packed with butter and gluten and all the stuff I don’t eat) so that was a real win! He certainly never lies when it comes to whether he likes my bakes or not as he’s got no incentive to risk me baking something again that he pretended to like the first time!
Anyway, I can’t wait for you to try these cookies. They’re just the right amount of sweet, gooey, crunchy, chocolatey and pretty perfect if I do say so myself. I can’t wait to know what you think!
1 cup + 3 tbsp coconut sugar
1 1/2 cups flour (I use a mix of buckwheat flour, ground oats and ground almonds, but you can use a regular GF flour instead if you like!)
5 tbsp almond milk
2 tbsp coconut oil, softened but not melted
1/4 cup peanut butter
1 tsp vanilla extract
Pinch of Himalayan salt
1 1/4 cups chocolate (about 200g), broken into chunks (I like Raw Halo the best!)
In a large bowl, mix together the coconut sugar, salt, and coconut oil until combined. Add in in the almond milk, peanut butter and vanilla, until you have a smooth batter, then stir in the flour mix. Finally, stir in the chocolate chunks and split the dough into around ten even sized balls.
Preheat your oven to 180C and place the balls on a lined baking tray, being sure to space them out so they have room to spread. Bake for 10-12 minutes then leave to cool completely before scoffing!
Hazelnut and chocolate are definitely one of my favourite combinations. Probably because it takes me back to that nostalgic time when on a Friday night I used to stay over at my grandparents house after Shabbat dinner. In the morning it wasn’t the usual choice of weetabix or bran flakes for breakfast, anything was on offer. So Nutella on toast it usually was (or if they’d run out of Nutella my grandma would melt Dairy Milk and use that instead!) and the fact that it was our little secret made it even more delicious.
Once upon a time, a twenty something accountess living in a cute but small flat in Chalk Farm, happened upon a recipe during some recipe testing (when she probably should have been doing her day job) that she thought was possibly the best thing ever. She gave some to her new husband, and he agreed. Despite wanting to try and create other new recipes, this recipe was so good that she had to always have a batch of it in the freezer. Every week she made a batch of 16 squares. But soon they outgrew it, and two batches a week were necessary. On their moving day to their newly purchased family home, she cut them each a huge slab of it, to keep them going throughout the morning and as a cheers of sorts to their new home. Continue reading →
Pecans for me epitomise autumn, but I’m not sure why. Apparently they are indeed harvested in the autumn months, so it must be a tradition thing, as unlike fresh local produce you can still get them all year round. It’s funny as it’s not like any other nuts evoke such seasonal feelings, but I won’t dwell on that for too much longer.
Coffee and chocolate. A pairing of dreams. I used to be a total coffee addict; I’d have three skinny lattes a day (minimum) and thought I couldn’t function without it. After going cold tofu (that’s the vegan version of cold turkey) I now can’t drink even one coffee without it sending me totally jittery and loop the loop loopy. Continue reading →
Lots of restaurants serve brownies with a side of ice cream, so I figured why not combine the two? These are the perfect treat for a hot day, and you can cut them into little squares and enjoy straight from the freezer whenever you feel like a little pick me up! Continue reading →
One problem with both myself and my taste testing entourage being serious, hardcore chocolate addicts is that sometimes it can be hard to get unbiased feedback on my non-chocolatey recipes. It’s almost as if they’re slightly discriminated against. So when I decided to leave the cacao powder in the cupboard and whip up some blondies instead of brownies I wasn’t sure what kind of backlash I might face. Continue reading →
Banana bread. Turns out it’s a thing, and what better way to enjoy it than with a little added spice, some gojis and a lot of peanut butter on top. Don’t worry if you don’t have the goji berries, you can sub for raisins or even just omit if it’s too off piste for your liking.
If you’ve seen my recipe for chocolate houmous (and if you haven’t then you should, it’s the perfect dip/spread/breakfast/lunch/dinner) you’ll know I’ve been foraying into chickpea-based sweet things. If you think that sounds weird, hear me out. Continue reading →
Chocolate? Or peanut butter? Chocolate? Or peanut butter? These are the kind of serious, real world, life changing quandaries I find myself having to answer on a daily basis when I’m deciding, for example, what flavour frosting my cupcakes are going to have. Well HAVE I GOT NEWS FOR YOU my friends. I’ve only gone and come up with an easy way to enjoy both. Continue reading →