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Love is a fruit in season at all times, and within reach of every hand - Mother Teresa

CHOCOLATE CHIP COOKIES

Like a little black dress, chocolate chip cookies are a favourite any time of the year. I’m quite excited about these melt-in-the-mouth chocolate chip cookies that are super easy to make. My family taste tested them, my friends and work mates tasted them and all have said, ‘They’re so good!’ If you make these delicious morsels, you’ll discover a crispy outside, which gives way to a soft moist centre with dark chocolate chips and subtle creamy citrus flavours from the ‘secret ingredient’, lucuma powder.

Health benefits –

·       Dark chocolate is loaded with nutrients that can positively affect your health. Made from seeds of the cocoa tree, it’s one of the best sources of antioxidants.

·       Lucuma powder is a natural sweetener, is rich in iron, and vitamin B3 (niacin), which meat eaters get from steak and chicken. This fruit is full of fibre, and beta-carotene and anti-oxidants that our bodies need for cellular growth and to strengthen our immune system.

VEGAN CHOCOLATE CHIP COOKIES

Makes about 20 cookies

V, RSF, GF, DF, NF

 

1¾ cups spelt flour OR plain GF flour

¾ cup coconut sugar

¼ cup lucuma powder, optional

2 teaspoons bicarbonate of soda

½ teaspoon cinnamon

pinch of salt

¾ cup milk – nut, seed, rice

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar

1 cup vegan dark chocolate chips

Preheat oven to 180’C (350’F/Gas 4). In a large bowl, combine the dry ingredients and stir to remove lumps. Pour the wet ingredients into the dry, stir to mix together. Drop spoonfuls of dough onto a sheet of baking paper on a baking tray and flatten slightly. Bake cookies for about 7 – 10 minutes. Mine take 8 minutes to cook. Cool for 10 minutes on the tray, then slide the baking paper with the cookies onto a wire rack to allow the cookies to harden. Repeat until all cookie mixture has been cooked. Enjoy!