• Chocolate Cookies – Refined Sugar Free, Gluten Free, Egg Free

Chocolate Cookies Refined Sugar Free, Gluten Free, Egg Free Baby Led Feeding.

Yeah it’s almost Halloween! One of my favourite times of the year. I love the cold creeping in and the thought of wearing warmer jackets and boots and decorating our house with ghosts and creepies. This year has been especially fun as Oscar is now 18 months and is mesmerised by glittering pumpkin lights and scary masks. All week I’ve been promising my kiddies we’d make a healthy cookie and I have to say these turned out fab! They are coconutty (if that’s a word), milk chocolatey and crunchy, the way a perfect cookie should be. They also are full of healthy goodness like cocao, dates and buckwheat flour and on top of all that are dairy free (although you can add real butter if you want to of course). Really good cookies, really quick to make and they taste yum! Sure what would you be waiting for? Happy Halloween folks xxxxx

      • PREP TIME
      • 20 minutes
      • COOK TIME
      • 10 minutes
      • TOTAL TIME
      • 30 minutes
      • SERVES
      • Lots

What goes in...

  • 1 Cup Coconut Flour
  • 1 Cup Buckwheat Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Cup Cashew Butter (or regular unsalted butter)
  • 2 Tablespoons Flaxseed in 6 tablespoons of hot water (or 2 eggs)
  • 8 Medjool Dates – soaked in boiling water for 10 minutes
  • 2 Teaspoons Vanilla Extract
  • 100g Cocao Butter
  • 1 Tablespoon Cocao Powder
  • 2 Tablespoons Maple Syrup (or more if you want it sweeter)
  • 3 Tablespoons Coconut Milk Cream (leave tin of full fat coconut milk in the fridge for a few hours, open without shaking and scoop out the cream top)

How to make it...

  1. Preheat oven to 160ºC
  2. Add flours to a mixing bowl along with baking powder.
  3. In your blender add the butter, flaxseed (or egg if your using it), medjool dates and vanilla and blend into a purée.
  4. Add this mixture to a separate bowl and then slowly add in the flour mixture until fully combined. If you have a mixer you can use this rather than doing by hand or if you are like me and would like some muscle in your arms do it the harder way 🙂
  5. When the mixture resembles a dough press it altogether, wrap in cling film and leave in the fridge for about an hour. This makes it much easier to roll out.
  6. I split my dough into 2 parts to make it easier to roll out, then rolled into about 5-7mm thickness before cutting out the cookies shapes.
  7. Place onto a baking tin and put into the oven for 8-10minutes or until golden. Because my cookies were quite small they cooked in 8 minutes. Watch them carefully and when done remove and place on a wire sheet to cool.
  8. Heat water in a saucepan with a bowl over it to make your chocolate. You can also use a bain marie if you have one. Make sure the water does not touch the bowl as if the cocao butter gets too hot it kills the good properties of it.
  9. When the butter has melted remove from the heat and add the maple syrup, cocao powder and coconut cream and stir well to combine. Taste to make sure it is o.k and sweet enough for you.
  10. Dip one side of each cookie in the chocolate, place back on the wire rack and when you have finished them all place in the freezer for about 5 minutes. Repeat this step again when the chocolate has gone hard.
  11. Place cookies in the freezer to set (this only takes a few moments, also I put some parchment paper until mine to stop the chocolate from going everywhere).
  12. Enjoy xx

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