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FOOD

Recipe // Healthy Chocolate Cookies

By June 24, 2014 January 6th, 2015 No Comments

200x200xChocolate-Cookie-Recipe-Image-12-200x200.jpg.pagespeed.ic.rUPCF2IhnsThis rich chocolate cookie recipe can form the base for a healthy version of an oreo, mint slice or you can even use it to make tiny teddies (you’ll just need to source a tiny teddy cookie cutter).

It is a healthy, additive free option for kids that are accustomed to a sweet treat in their lunch box and it’s very quick and simple to make. It can also be frozen in an airtight container and popped straight into the lunch box. These make great party treats too.

Makes approximately 20-30 cookies (depending upon the size and shape of your cookie cutter)

 

Ingredients

120 gram (1 cup) of wholemeal spelt flour

30 gram (¼ cup) of cacao powder (or a rich dutch cocoa powder)

¼ teaspoon of bicarbonate of soda

Pinch of sea salt

1 teaspoon of vanilla powder, paste or essence

50 gram (¼ cup) of coconut or macadamia nut oil

30 gram (3 tablespoons) of milk (of your choice)

85 gram (¼ cup) of rice malt syrup or pure maple syrup (the maple syrup will produce a sweeter cookie)

 

Pre heat your oven to 150 degrees celsius.

In a mixing bowl, combine the flour, cacao powder, bicarbonate of soda and salt. In a blender or food processor, mix the vanilla, oil, milk and syrup until well combined.

Add the wet to the dry ingredients and mix together until a dough forms. Roll into a ball, wrap in cling wrap or baking paper and refrigerate for 30-60 minutes.

Place the dough between two pieces of baking paper and roll to approximately 2-3 millimetres thick. Cut rounds with a cookie cutter, place on a lined or greased baking tray and bake for 10 minutes.

Leave on the tray until completely cooled and add a filling or eat as they are. Either way they are really good! Store in an airtight container in the fridge or freezer.

 

Variations

Gluten free

Substitute your preferred gluten free flour (preferably wholegrain).

 

Dairy free

Choose a non dairy milk. I love coconut milk.

 

Fructose free

Use rice malt syrup as your sweetener.

 

Fillings

Cream centre (aka Oreo)

Mix ¼ cup of creamed coconut (warmed to make it easier to mix) with 1 teaspoon of vanilla essence, 2 tablespoons of the milk of your choice and 2 tablespoons of rice malt syrup or maple syrup until well combined to a creamy paste. A food processor or a bit of muscle is required to combine it.

 

Minty (aka Mint slice)

Add 1 teaspoon of mint essence to the cream centre recipe for a delicious mint centre.

 

To fill…

To begin with, make sure your cookies are cold (or even frozen). Place ½ teaspoon of cream to a cookie and push down another to squash the cream across the base. Store in the fridge or freezer.

 

For many more FREE nutritious and simple recipes, visit www.wellnourished.com.au.

 

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au