Dark chocolate loves you, and you will love my choc-chip cookies
Don’t you love it when your favourite foods climb another rung of respectability when you know they’re actually good for you?
And when you can sprout forth on such diverse topics as antioxidants, flavanoids and LDL while going weak at the knees upon hearing the words mousse, ganache, or even cake, you know you are a servant to your dark master.
But it’s not a guilty pleasure, and you don’t need to step behind the big pot plant to consume it, even if moderation is advised (as in all things, except chocolate……..just kidding!).
The best thing about dark chocolate is that it gives you yet another reason to drink red wine, as if you needed one! You could even follow that up with another uncontrollable slip about antioxidants.
C’mon people, I know I had you at ‘chocolate’.
Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.
Here are some of the ingredients you’ll need:
Dark choc chips
- 110 g unsalted butter softened
- 1/3 cup honey
- 1 tsp vanilla extract
- 1 egg
- 1.5 – 2 cups spelt flour sifted (use the extra half cup if the final mixture is too wet)
- ¾ cup rolled oats
- ½ cup desiccated coconut
- ¼ cup dark choc chips
- Preheat oven to 175 degrees C & line 2 large baking trays with non -stick baking paper.
- Beat the butter, honey and vanilla until pale and creamy. Gently beat in the egg.
- Add the sifted flour, oats and coconut and stir until well combined.
- Add choc chips and gently fold in.
- Roll tablespoons of the mixture into balls and place on baking rays and flatten slightly.
- Place in oven and bake for approx 12-15 mins or until lightly golden.
- Leave on trays to cool.
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