I love cookies. Especially the choc chip kind when they are warm out if the oven & the chocolate is still melty…. Is that even a word? Meh, it is now. Melty chocolate is the best, unless of course it has done it’s ‘melty’ business somewhere it shouldn’t, as in, not in a cookie but in your handbag. That’s not cool. You know what else isn’t cool? Cookies that are packed with processed sugar, highly refined white flour & weird dodgy fats like margarine. These cookies are totally cool though so don’t you worry about that.
1/2 cup coconut oil (ghee or butter is fine too)
1/2 cup coconut butter (or nut butter of your choice)
Pinch rock salt
1 cup coconut flour
100g block Lindt 85% Dark Chocolate (or Choc of your choice) chopped into small chunks
1 vanilla pod, beans scraped out (1/2 tsp vanilla powder or 1 tsp vanilla extract is fine too)
OPTIONAL- 1/4 cup honey or maple syrup (I didn’t sweeten mine)
Preheat the oven to 180C. Now I used my THERMOMIX MAGGIE to make these because I am totally lazy. You can use a food processor or mix it by hand if you feel the need to work your guns. So, add the coconut oil, eggs & coconut butter to the food processor & blend well. Add remaining ingredients except the chocolate & mix to form a dough. Stir through the choc chunks. Line a baking tray with baking paper, roll the dough into balls and shape into cookies. These will not spread so make sure they look like the shape you want before you bake them. Bake for about 15mins or until golden around the edges. Get them in your mouth however you can.