Choc chip

Choc Chip Caramel Cookie Sandwiches

I feel like caramel & chocolate is a marriage made in heaven. Only thing that would be better is SALTED caramel & chocolate which you could totally do. Remember when I made the Caramel Topping? Well if that didn’t blow your mind, these cookies will. This makes about a dozen cookies which is really only 6 cookie sandwiches so it wouldn’t be that bad if you ate them all. I wouldn’t judge you, some would, not me. You don’t have to make the caramel if you don’t want to/ can’t be ar$ed/ don’t like caramel (weirdo alert), but it really does complete them. Just like in Jerry Maguire.

Wet stuff-
¼ cup ghee or butter at room temp (you could try with coconut oil too but I haven’t yet)
¼ cup coconut sugar
2 tbs maple syrup, honey, coconut nectar or rice malt syrup
1 large egg at room temperature

Dry stuff-
1 tsp vanilla powder
1½ cups pumpkin seed meal (you could use almond meal, hazelnut meal or another type of nut flour)
2 tbs coconut flour
½ tsp bicarb soda
½ tsp sea salt
1/2 cup dark choc chips


Preheat your oven to 170C and line a baking tray with baking paper. In your food processor (or using some beaters) blend the wet ingredients until they are creamy and well mixed. Add the dry ingredients (except the choc chips) and combine completely, scraping down the sides as required. Stir through the choc chips by hand so they don’t get all mashed up by the food processor. Pop the mix in the fridge for about half an hour to make the dough easier to work with. You can make the CARAMEL while that is happening if using it. Once the dough is less sticky, roll it into balls and flatten out slightly on the baking tray, be aware these cookies will spread a bit so don’t put them too close together. Pop them in the oven for about 15mins or until starting to brown on the edges. Allow to cool for about 20mins on the tray before transferring to a wire rack. Once cool, smear some caramel on a cookie, add another as a lid, take a nice big bite and experience the bliss. The only thing that could make them any better would be an extra layer of homemade ice cream in the cookie sandwich. Ooooh yeah!

Choc Chunk Coconut Cookies

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)

3 eggs
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.


Choc Chip Pistachio Cookies

This is Round 2 of my cookie fail from last week that saw me eating everything with “cookie crumbs” pretending that they were a purposeful ingredient, not the actual DisasterChef moment they were. These were delicious, though I still think there is room for improvement so this recipe might get updated when I next make them. Loaded with good fats and protein, these cookies will definitely beat the 3pm sweet craving without peaking your insulin off the charts and giving you diabetes.

1 cup almond meal
1 tbs ground flaxseed
1 cup coconut butter (or nut butter)
2 eggs
1 tsp vanilla powder
1 tbs lucuma powder (optional)
Stevia to taste (or 1/4 cup raw honey/maple syrup)
1/4 cup chopped pistachios
1/4 cup raw cacao nibs or dark choc chips

Preheat oven to 150C (fan forced). Blend all ingredients except pistachios & cacao nibs in the food processor until combined. Stir through the cacao nibs & pistachio. Shape into “cookies” and pop on a baking paper lined tray. Bake for about 15-20 mins and allow to cool completely before removing from tray.

Before they went in the oven….


Choc Chip Protein Balls

This recipe has a fair few dates in it which means it is fairly high in carbohydrates…. STOP panicking now! Carbohydrates are NOT evil, we just need to make sure we are eating the RIGHT ones at the RIGHT time. Check out Trav’s Nutrition 101 post for more details. I have kept the ingredients low in fat and upped the protein with some protein powder to help stabilize our blood sugar levels and prevent too much of an insulin spike. Many studies have also shown that adding cinnamon also helps lower the GI of high GI foods like dates and assists in regulating blood sugar levels.

Raw cacao has more than 4 times the antioxidants found in green tea and more magnesium than any other whole food. Fresh dates are a great source of fibre, they contain tannins which are known to possess anti-infective, anti-inflammatory, and anti-hemorrhagic properties, as well as being an excellent source of iron, potassium & calcium.

20 fresh dates (pitted)
1/2 cup raw cacao
1 cup coconut
1/2 cup raw cacao nibs
1/4 cup chia seeds
1 tbs cinnamon
2/3 cup hot water
1/2 protein powder
1 cup coconut for rolling

In your food processor place dates & hot water and blitz, it should become a runny paste. Add all remaining ingredients except cacao nibs & coconut for rolling and process until completely combined. Add cocao nibs and process until just combined. Roll into balls in the remaining coconut. You can store these in the fridge or freezer. Enjoy.