I discovered those delicious molten Therapeutic Chocolate Chip Cookies via my friend Alexx Stuart from Low Tox Life and they are seriously good! So good in fact that you will find it hard to believe they have nutritional value and are a healthy alternative to processed or excessively sugary and nutritionally empty chocolate biscuits.
Anyway so here’s the recipe below, or you can just visit Alexx’s website for the recipe where you’ll also find loads of other super delicious and nutritious meals. I’ll do a blog post on her grain free Almost Moussaka lasagne because it is simply the best Lasagne I’ve ever eaten.
1 tsp vanilla bean powder / extract
125g salted butter (or add 2 pinches of salt if unsalted) – use coconut oil or ghee for lactose free.
2/3 cup rapadura or coconut granulated sugar
1/4 cup cocoa powder
1/4 cup desiccated or shredded coconut
1/3 cup coconut flour
2/3 cup tapioca flour
1 tsp baking soda / powder
1 egg (or flax / chia gel equivalent for egg free)
130g dark chopped chocolate / 1 cup
1. Preheat oven to 180C / 350F fan forced (optional)
2. Prepare a tray with baking paper, greased lightly with olive oil or butter
3. Use either a KitchenAid, Thermomix or simple hand held egg beaters with a high edged bowl for this recipe.
4. Cream sugar, butter and vanilla together until lightened brown
5. Add egg and whip through until well combined
6. Add flours, baking soda, cocoa and coconut and mix on low for 15 seconds just to combine.
7. Stir in dark chocolate chunks by hand
8. Put heaped tablespoon blobs (dollop them high, don’t flatten them out) onto baking tray in 4 rows of 3-4.
9. 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). Sprinkle with a little coconut or some flaked almonds if you fancy.
10. Bake for 10-12 minutes, until cooked but choc chips still molten, then remove. Slide cookies onto wire rack to cool. They will firm up once they’ve cooled but they’re almost a cross between a brownie and a cookie! Soft and yum.
I will say it did take me 2 attempts until I got the cookies looking right and part of that was because I initially flattened the mixture out too much on the baking paper before cooking, whereas they are best when dolloped high onto the baking paper.
Secondly, my beaters actually broke one day, so I made them just using a fork and they were STILL good!
Also I never add baking powder because I never have it in the pantry, so they will be just as good without, but this week I did add some crushed flaked almonds into the mixture as I only had 1/2 the amount of choc chips. They’re also delicious when you add chopped mint chocolate! I buy Lindt dark chocolate but that part is up to you.