I know I have posted quite a few sweet recipes in a row and I promise there is a savoury one coming up next but I have had several requests for these that I couldn’t say no to!
My kids are always asking for choc chip cookies. They wanted vanilla ones not double choc chip. I wanted some that could go in lunchboxes so couldn’t use almond meal and also something that was really quick and easy and didn’t need the dough to be refrigerated for a while before baking.
Surprisingly, these worked out perfectly first attempt. They have been tested many times, by many people since then!
They are suitable for those on full GAPS if you use sultanas instead of choc chips and still taste yummy. They are also paleo friendly and could be vegan if you used a chia or flax egg (I haven’t tried it though so let me know if you do). If nuts aren’t a problem then feel free to try them with nuts instead of pepitas.
3/4 cup pepitas
1/2 cup desiccated coconut (make sure it is preservative free)
2 tablespoons coconut flour
1 tablespoon Vital Veggie Powder (leave this out of you don’t have any but it adds extra nutrients which is why I love it)
1/4 teaspoon bi carb soda (baking soda)
1/4 teaspoon vanilla powder (use vanilla essence or vanilla bean paste if you don’t have powder)
Good pinch of salt
2 tablespoons raw honey (use rice malt syrup if you prefer)
1 large free range egg
1/3 cup choc chips of your choice (I use 5 or 6 pieces of Lindt 90% cacao chopped into small chunks)
Optional – I sometimes add in a tablespoon or two of golden flax flakes
Place all of the dry ingredients in a food processor and mix until it resembles a fine meal.
Add in the egg and honey and blend until combined. You may need to scrape down the mixture a few times.
Stir in the choc chips. It should now resemble a cookie dough.
Scoop about a tablespoon worth of mixture, roll into balls and place on a baking tray lined with baking paper. I like the If You Care brand as it is non-toxic and you can wipe it down and use it a few times
Flatten slightly with your hand but keep them quite thick
Bake at 180°C for 15 minutes or until golden brown
Allow to cool for a minute or 2 before placing on a wire rack to cook completely.
Store in an airtight container in the pantry. These also freeze well.
Note: These work much better if you process the dry ingredients first before adding the wet but I have forgotten to do this a few times and they still work. The mixture is just a bit chunkier.
I love to hear your feedback so please leave me a comment if you make them and pop any photos on my facebook page or tag me on instagram @thenourishedpsychologist.
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