If your’re looking for a delectable, chewy, dark chocolate chunk cookie that you can feel less guilty about eating or giving to your kids, this recipe is for you.
Refined sugar free, made with coconut and light spelt flour…these cookies were a hit and they may just end up being a weekly addition to our cookie jar. I’m just going to jump right in here…
WHAT YOU’LL NEED:
*I should say straight away that I missed a couple of somethings (made some typos – sort of), in the ingredients up there and was just too dang lazy to fix it. Nothing missed is of the upmost importance anyways.
You can use organic cow’s milk (as listed), or almond or rice milk. Whatever floats your boat. I used almond. I used pure, organic almond extract. NOT vanilla extract. Again, use whichever you want. Although I tend to think that the almond flavours (milk and extract), combine delectably with the coconut flour.
If you’re wondering about those chocolate chunks and just how they are refined sugar-free, you can follow this recipe like I did. I’ve started to make a double batch once a month and BOOM! Sugar-free chocolate chunks for a month’s worth of baking. Or, you can order them online, or most likely find them at your local health food store. Just make sure the fair trade organic chocolate you buy doesn’t contain this! Or get these ones, which are very low in sugar and don’t contain any soy.
I like to prep all of my ingredients first. Which includes taking out the butter and eggs out of the the fridge 45 minutes prior to using them. Ingredients mesh better at room temperature. Baking is a science yo. I measure out all that I can. Then I obviously partake in taking pretty pictures of everything. You can skip that part, unless of course that’s your jam. Preheat your oven to 375 F and line two baking sheets with parchment paper.
Combine the sweet stuff (coconut sugar and real maple syrup), almond milk and butter. Beat with a hand blender, or if you have one of those fancy stand mixers, (of which I do not, ahem), bust it out and use the paddle attachment at a high speed for 2-4 minutes. You want this action to be fluffy. Add in one egg at a time, and whip until fluffy AND creamy. Around 60 seconds. Add in the almond extract and set aside.
Combine and sift together the dry ingredients, (coconut and spelt flours), baking soda and powder (oh! Yet another typo in the pretty ingredients listing picture found! Don’t drink a third beer while editing photos after midnight!) and salt.
Add in the dry ingredients a little bit at a time, mixing on low. Scrape down the sides of your bowl every now and then to ensure you get all that goodness well and mixed. the spatula is also key for folding in the chocolate chunks, which is what you should do next.
Using an ice cream scoop, ball the cookie dough out on your lined baking sheets. Desired ball size is your choice, although if you make ‘em too big, bad things will happen. True story. Next? Freeze them. That’s right. Make some room in there. You know you can do it. Keep them in there until they are hard. Then they’re ready. Frozen balls and high heat is always a good cookie baking combo. Also? I just like to type anything having to do with frozen balls and hard balls. Dirty kitchen talk is my favourite.
Hard frozen balls in their prime ^^^ ready to go!
Bake ‘em up in that preheated oven (375 F), for about 12 – 15 minutes, but make sure to check in on them at 10. All ovens are different. No, that’s not too hot. It’s perfect. Keep baking till the hard, frozen balls are all gone.
See? Coconut sugar crystallizes wonderfully when baked and these cookies are an orgasmic mix of chewy and crunchy decadence with way less guilt involved. Don’t take my word for it. Other people ate them and told me so. Outside of my family even. Well, they didn’t say they were orgasmic exactly, but there was pleasured moaning involved, which is usually a good thing. Unless you’re a prude. Get out of my kitchen ya prude!