This recipe for Crunchy chocolate and vanilla cookies is one of my favourites.
Why? Well, not only because these cookies are extremely delicious, but also because the recipe allows me to cut them into a variety of shapes.
Yes, you can use your favourite cookie cutters and be as creative as you possibly imagine.
They are also gluten free, nut free, dairy free, and low in sugars. A perfect healthy cookie option for you and your family. 🙂
½ cup of tahini
½ cup of coconut flour
½ cup of coconut sugar (or any sweetener you like)
½ teaspoon of baking soda
1 tablespoon of apple cider vinegar
2 tablespoons of vanilla extract
1 tablespoon of cocoa powder
A pinch of salt
Add all ingredients into a large bowl (except the cocoa powder) and gently work them together using your hands until you have a nice ball of dough. Remember to not overwork the dough, especially on a hot day; as you know, tahini can be a bit temperature sensitive, so we don’t want a greasy dough.
Split the dough into two equal parts. Get one of them and mix in the cocoa powder.
Let both balls of dough rest for 20 minutes. ⏰
Now, make two long rolls with each one of the parts. Then, stick them together.
Now you should have one side with vanilla flavour and the other with chocolate flavour.
Place the roll between two sheets of baking paper and using a rolling pin carefully roll it out, until it’s about 0.5cm (1/4″) thick.
Using a sharp knife, or cookie cutters, cut the cookies into your preferred shape (here I just went with rectangular ones).
Place cookies on a baking tray covered with parchment paper. Pre-heat oven at 180C (356F) and bake them for 15 minutes. ⏰
Let it cool down completely before using. This is important to ensure your cookies will be very crunchy and crispy.
It’s DONE! 🎉
Tip: For a lower carb version, replace coconut sugar with an artificial sweetener of your choice.
I simply love these Flourless Dark Chocolate Cookies ❤️.
They are super rich in flavour, chocolaty, crunchy on the outside and moist inside, more like a brownie texture. The perfect healthy cookies for an afternoon tea treat!
These cookies are also super quick to make, in a few minutes you wipe everything up and will be popping them in the oven to bake. In seconds your entire house will smell like chocolate (not sugar, by the way, because we are using dark chocolate here). 😊
1/2 cup of coconut oil
1/3 cup of coconut sugar
1 large egg
1 cup of cocoa powder
1/2 teaspoon of baking soda
A pinch of salt
1/3 cup of dark chocolate (86%), chopped (optional, but recommended)
In a stand mixer beat together coconut sugar and coconut oil.
Then add egg and mix until well combined.
Next add, cocoa powder, baking soda, and a pinch of salt. Then using a spatula, mix well all ingredients.
Now it’s time to add the chopped dark chocolate. This step is optional but I can totally recommend doing it; it gives a nicer gooey texture to this cookie.
Split the dough into small balls and place them on a baking tray covered with parchment paper.
Bake it for 15 minutes at 180C (350F).
It’s done. Let it cool down before serving.
Did you know? Cookies are understood to have been created more than 1,300 years ago – 7th century A.D – in the region of the planet then called Persia (today Iran). Pretty much every single country on Earth has at least one recipe that is popular for a particular date or cause, such as the Anzac Biscuits here in Australia.
I truly believe I’ve finally unlocked the Awesome Gluten Free Muffin achievement with this recipe. What a winner! 🏆
These Chocolate and Peanut butter muffins are super fluffy and moist as a cake should be.
They are also dairy free and packed with fibre and good stuff. Perfect for those days you need a treat or just want to have a healthy cake option with your cup of coffee! 🙂
⅔ cup of sesame seeds
6 medium eggs
½ cup of coconut oil, melted
⅓ cup of honey (or any sweetener you like)
⅓ cup of coconut flour
¼ cup of cocoa powder
1 teaspoon of psyllium husks
2 teaspoons of baking powder
A pinch of salt
¼ cup of unsweetened peanut butter
In a food processor add the sesame seeds and mix for 4 minutes.
Then, add eggs, coconut oil, honey and mix them for more 5 minutes.
Next, let’s add the coconut flour, baking powder, psyllium husks, cocoa powder, and salt. Mix just enough to incorporate all ingredients.
Grease your muffin tin and pour the batter in, filling only half of it.
We are going to use peanut butter as a delicious filling, so add 1 teaspoon of peanut butter to each and cover with the remaining batter.
Preheat oven at 180C (350F) and bake it for 30 minutes.
It’s done! 🎉
Tip #1: for a lower carb version, replace honey with an artificial sweetener of your choice.
Tip #2: be aware that many supermarket brands of peanut butter usually include unwelcome ingredients in their composition such as salt, a sweetener such as sugar, and an emulsifier or vegetable oil. As usual the list of ingredients is your friend, make sure to read it carefully.