Lightly chewy chocolate cookies half dunked in a raw sugar free chocolate…a healthified cookie to ring in the New Year and end this one on a high. #alwaysacookieoccasion
The last of the Christmas cookies…I could keep going, I developed quite the fondness for them, the only thing currently standing in my way is a broken oven. I turned it on yesterday afternoon in the hope of baking some cookie cups (I’m having some friends over tonight) and poof/bang…the fan went. I was way less distraught than I might have usually been seen as it had made it through the Turkey cooking. Had the same thing happened on Christmas morning there would have most definitely have been tears, quite the flood of them.
Luckily the Turkey roasting went swimmingly!!! I didn’t take one photo all day long. There were quite a few taken of me (for anyone who is friends with me on Facebook!) and my mum did snap one of me with my big ass organic roasted Turkey before I carved it, if a little haphazardly. I’ll get her to stick it up online at some point. I was super duper proud of my efforts.
Christmas was a relatively quiet affair, family time, good eats, and feet up, a little reluctantly come early evening. Admittedly I was a little bored, I’m not the best at sitting still but I made up for it yesterday with some time on my spin bike and a good weights workout, followed by some food prep for tonight! Hire Fitness delivered me a spin bike to review so I’ve been making the most it over Christmas.
As this post airs I’m either in the gym (finally back open, I was starting to have withdrawal symptoms) or on my way to pick up a crock pot! The time has come, now that I have no oven for at least 4 days if not longer, for me to buy a slow cooker. Slow cooked beef will hopefully be on the menu tonight.
But back to cookies. Chocolate grain free dairy free paleo cookies, dunked in dark chocolate. These formed the base of my Xmas dessert; which I also decided not to snap. I left my phone to one side, camera stayed in the bag and I properly switched off. It was delightful. A chocolate cookie trifle with caramel sauce and fresh vanilla coconut whipped cream, layered up in jars. Super simple and incredibly tasty.
That said after my mound of turkey (I went for the leg and a wing…heavenly crisp skin!) , I didn’t even contemplate eating dessert for a good 5 hours later. Then I was able to truly enjoy it without having to take on the distended tummy post ginormous dinner waddle…thankfully!
Lightly chewy kinda crisp round the edges chocolate cookies with a crisp chocolate shell. It’s all about that half dunked side, of course if dipping these in a tall cold glass of the white stuff (almond for me), you just got to hold on to the best bit until last.
Maybe I should have coated the whole thing?! But they look so much prettier this way and as a chocaholic, half was just enough! For me to say that is really something.
A cookie you can ring in the New Year with, the perfect addition to a mug of hot chocolate, bowl of vanilla ice cream or a little afternoon nibble to tide you over until the next round of leftovers hits the table.
Grain Free Double Chocolate Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Keywords: bake dessert snack gluten-free grain free low-carb paleo soy-free vegetarian almond flour almond butter coconut oil coconut sugar
Ingredients (16 – 18 cookies)
- 1 cup (100g) almond flour
- 1/2 cup (50g) raw cacao powder or cocoa powder
- 1/2 tsp baking soda
- 1/4 cup (60g) all natural 100% almond butter
- 1/4 cup (50g) coconut sugar
- 1/4 cup (55g) melted coconut oil
- 1 large organic egg
- 1/2 tsp pure vanilla extract
- Pinch of Himilayan Rock Salt
Preheat oven to 180C (350F).
Sift together almond flour, cacao powder, salt and baking soda.
Blend together melted coconut oil, almond butter, vanilla and egg.
Add wet to dry and stir well to combine or blend in your food processor! I prefer and almost always opt for the second option!
Divide dough in to 16 – 18 balls. Lightly flatten, the cookies will only spread a bit when baking; see pictures above / in full post.
Place cookies on a parchment paper lined tray and bake for 10 minutes in the preheated oven. Allow to cool for 10 minutes on the tray. Allow to cool fully on a wire rack for at least 30 minutes.
Finely chop cacao paste using a serrated knife. Melt in the microwave in 30-40 second intervals, stirring in between; alternatively melt bain marie style which will take a little longer. Stir in coconut oil until fully melted. Whisk in powdered stevia or honey and vanilla. Add a little more if necessary for you taste but I like my chocolate dark!
Dunk each cookie in the chocolate, just half way, gently shake off excess and place on a lined baking tray.
Place tray of cookies in the fridge for 30 minutes to allow the chocolate to set.
Store set cookies in a seal tight container, layered up with parchment paper in between in the fridge or in a cool dry place for up to 3 days or in the freezer for up to one month. I prefer the texutre of these cookies from the fridge. Crisp cool chocolate and encasing a chewy chocolate cookie!