I have been waiting to create a cookie that is crunchy on the outside, but chewy in the middle and has that taste of a Maryland...and FINALLY it's happened. (Well close enough.) These are delicious, grab one when they are fresh out the oven and enjoy the gooey mixture and melted chocolate before they cool!
Ingredients:
80g Ground Almonds
30g Coconut Flour
1 Tsp Baking Powder
60g Butter or Coconut Oil
90g Brown or Coconut Sugar
100g Cashew Butter (I would suggest subbing for almond, but not peanut butter, the flavour might be too strong)
1 Egg
1/4 Tsp Salt
1 Tsp Vanilla Essence
50g Dark Chocolate Chunks or Chips (Get creative with nuts, white chocolate, dried fruit)
Method:
1. Preheat your oven to 175 degrees. Add baking paper/parchment to two baking trays.
2. In a mixing bowl, add the ground almonds, coconut flour and baking powder and combine.
3. In a separate bowl, add the oil and the cashew butter which should be at room temperature. If not, microwave until melted slightly - around 30 secs to 1 minute on medium.
4. Add in the sugar and beat until light in colour.
5. Pour in the wet mixture to the flours and mix again. Add in your egg, vanilla essence and salt. Mixing for one final time.
6. You should now have a wet dough.
7. Add your chunks or chips into the dough and mix with a spatula or wooden spoon.
8. If your mixture is quite oily, pop into the fridge for 30-60 minutes.
9. Scoop your mixture out and roll into equal sized balls. I made around 16 small cookies, but it is up to you if you would like them bigger.
10. Flatten down with the back of a spoon or your palms. Make sure they are spread out so they don't run into each other when cooking.
11. Pop into the oven for around 14-16 minutes, until just turning golden brown. You don't want to over cook these. (I found 14 minutes was the perfect time.)
12. Bring out and leave to cool.
Store in an air-tight container in a cool place or the fridge.
You are re-microwave to warm them up, and enjoy with some ice cream - yum!
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