Flourless dark chocolate cookies | Healthy cookies #1

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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)
  1. In a stand mixer beat together coconut sugar and coconut oil.
  2. Then add egg and mix until well combined.
  3. Next add, cocoa powder, baking soda, and a pinch of salt. Then using a spatula, mix well all ingredients.
  4. 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.
  5. Split the dough into small balls and place them on a baking tray covered with parchment paper.
  6. Bake it for 15 minutes at 180C (350F).
  7. 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.

Gluten Free Tim Tam | AUSTRALIA DAY

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G’day, mates! To celebrate Australia day this year, I’ve decided to surprise you with this ripper recipe: Gluten Free Tim Tam. That’s right! It’s real and you will learn how to make them now!

In case you’ve been living under a rock and never heard about Tim Tams, they are a crunchy and chocolaty Australian cookie loved by the entire country. It’s the first thing people would say you should try while visiting Australia. Anyways, as the world is not a perfect place, although Tim Tams are, yes, very tasty, they are also packed with sugars, other nasty ingredients, and not gluten-free.

So, as we are celebrating here this special date, I’ve come up with this Gluten Free Tim Tam recipe, which is not only extremely crunchy and chocolaty as a Tim Tam should be, but also gluten-free, nut-free, refined sugar-free, grain-free, and if you choose your chocolate wisely it can also be dairy-free! Yep, this is real life, my friend. 🙂

Also, it has only half of the total carbs a regular Tim Tam would have. Winner, uh?

I really hope you enjoy this recipe as we did here at home. Just remember that although being a healthy recipe when compared to the original cookies, it is still a treat and you should eat it in moderation. 🙂

  • Ganache filling
    • ½ cup (75 grams) of 80% dark chocolate, chopped
    • ½ cup of coconut cream
  • Cookies
    • 1 egg
    • ½ cup of tahini
    • 3 tablespoons of coconut flour
    • 3 tablespoons of coconut sugar (or any sweetener you like)
    • 2 tablespoons of cocoa powder
    • ½ teaspoon of baking soda
    • 1 tablespoon of apple cider vinegar
    • 1 tablespoon of vanilla extract
    • A pinch of salt
  • Chocolate coat
    • 1 cup (150 grams) of 80% dark chocolate, chopped
    • ⅓ cup of coconut oil
  1. Ganache filling
    1. Using a saucepan heat coconut cream until you see small bubbles forming at the bottom of the pan.
    2. Turn off the heat, add the dark chocolate and put the lid on.
    3. Wait 5 minutes, then stir well until all the chocolate melts.
    4. Transfer the mixture to a small bowl and cover it with cling wrap.
    5. Pop into the fridge for at least 3 hours to set.
    6. Reserve.
  2. Cookies
    1. Add all ingredients into a large bowl 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 the tahini will release its oils and you will end up with a very greasy dough.
    2. Place the dough between two sheets of baking paper and using a rolling pin (a bottle or can will work fine as well) carefully roll it out, turning it around every so often, until it’s about 0.5 cm thick.
    3. Using a sharp knife, cut the cookies into equally sized small rectangles. Exactly like a Tim Tam would be. I’ve managed to make 30 cookies from this recipe.
    4. Preheat oven at 180C (356F) and bake it for 15 minutes. Let it cool down completely before using. This is important to ensure your cookies will be very crunchy and crispy.
    5. Reserve.
  3. Chocolate coat
    1. In a double boiler, melt chocolate and coconut oil together. Remember to keep stirring the ingredients all the time.
    2. Reserve
  4. Assembling
    1. Now it’s time to assemble these gorgeous cookies.
    2. First, get 8 cookies (already cooled) and then spread over them a thin layer of chocolate ganache (already set).
    3. Next, top each one of them with another cookie, sandwiching them together.
    4. Pop into the fridge for 30 minutes.
    5. Later, dip each cookie sandwich in the chocolate coat and place on the baking paper. Return to the fridge to set before serving.
    6. It’s done! Enjoy in moderation – if you can 😛 – this special treat. 🙂

Important note: for a dairy-free/paleo version, just pick a dark chocolate without dairy. In case this is not sweet enough for your taste, add more of your favourite sweetener to the cookies or use a 70% dark chocolate for the ganache and chocolate coat.

Crunchy sesame crackers #glutenfree #lowcarb

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Missing that crunchy element in your breakfast? Maybe in your afternoon tea or as a snack? Whatever happens to be the reason, it’s always good to add some crunchiness to our lives, don’t you think? So, don’t miss out this amazing Crunchy Sesame Crackers recipe.

Plain, with butter, cream cheese, nut butter or anything you like! Use your creativity and please your ears with that delicious Crack Crack sound. 🙂

  • 1¼ cup (300g) of sesame seeds
  • ½ cup (100g) of pumpkin seeds
  • 60g of grated parmesan cheese
  • 1 tablespoon of psyllium husk
  • ½ cup (100ml) of water
  • 2 eggs
  • salt to taste
  1. Preheat oven to 170C (340F).
  2. Mix together all ingredients, reserve.
  3. Line a parchment paper on a baking sheet and spread out your dough over it.
  4. Bake it for 20 minutes.
  5. Then, take the baking sheet out of the oven and carefully cut the crackers in the shape you like.
  6. Lower the heat to 140°C (280°F) and bake it for another 40 minutes.
  7. Make sure all crackers are dry. Let them cool before removing from the baking sheet.

Coconut cookies #lowcarb #glutenfree

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Looking for a grab-and-go snack idea? This recipe is a winner! Using only a few ingredients you can bake a huge batch. I love to make this gluten free coconut cookies, they are so easy and great to have with a cup of coffee in the afternoon. Freeze some for future cravings! 😀

  • 200g of unsweetened coconut flakes
  • 200g of almond flour
  • 3 eggs
  • 200g of unsalted butter
  1. Preheat oven to 260C (500F).
  2. Combine all ingredients together. Reserve.
  3. Line a baking sheet with parchment paper.
  4. Make little balls and place them on the baking sheet.
  5. Bake it for 10 min or until its corners get golden brown.
  6. Let it cool before serving.
  7. Enjoy!

Almond cookies dipped in chocolate #glutenfree #sugarfree

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We love these almond cookies with some coffee to start the day or for a nice break in the afternoon, specially amongst friends. They are beautiful, soft and bring up all that almond sweetness. Perfect for a nice and relaxed chat, don’t you think? 🙂

  • Cookies
    • 2 cups of almond flour
    • 1 egg
    • 2 tablespoons of raw honey (or any sweetener you like)
    • a pinch of salt
  • Chocolate dip
    • 1/4 cup (60ml) of coconut oil, melted
    • 2 tablespoons of cocoa powder
  1. Cookies
    1. Preheat oven to 170C (350F)
    2. In a bowl mix all ingredients. Reserve.
    3. Line a baking sheet with parchment paper.
    4. Make little flat balls and place them on the baking sheet.
    5. Bake it for 10 to 12 minutes.
    6. Let it cool down completely.
  1. Chocolate dip
    1. Mix all together.
    2. Get one cookie at a time and dip half of it into the chocolate.
    3. Put it back on the parchment paper.
    4. Once you did it to each cookie, bring them back to the fridge until the chocolate hardens (about 20 minutes).
    5. Enjoy. 🙂