NOT SO GUILTY CHOCOLATE CHIP COOKIES
After we spent the entire festive period scoffing our faces with boxes of Cadbury's Roses, January has seen us make an attempt, albeit small attempt, to reduce our sugar intake and eat less processed foods. Just food though people....we draw the line at red wine. Every mother needs wine, right!? And wine is grapes, so it's pretty much fruit anyway. *cough*
If you haven't heard of The Hemsley sisters then we can't recommend their books, 'The Art of Eating Well' and 'Good and Simple' enough. Hemsley & Hemsley make healthier alternatives to classics. Their Cottage Pie a la cauliflower mash topping, is divine, and you feel like you're actually eating pasta with their Bolognese Ragu. They use spyralised courgette as the pasta and there's no compromise on flavour. Little Miss PicPop hasn't seemed to notice she's eating something green either so as far as we're concerned it's a win-win situation!
Anyway, in a bid to try and satisfy our sweet tooth we made their delicious chocolate chip cookies recipe from their 'Good + Simple' book. These are refined sugar and wheat free. They use almond flour and maple syrup as alternatives. We used 90% dark chocolate as the chips but you could use a lower percentage if you have a bit more of a sweet tooth.
Chocolate Chip Cookies
Makes around 12
85g dark chocolate broken into squares
200g ground almonds
1/2 teaspoon bicarbonate of soda
1/2 teaspoon sea salt
4 tablespoons of coconut oil / butter melted and cooled slightly
2 1/2 teaspoons maple syrup
2 teaspoons vanilla extract
1. Preheat the oven to fan 180c / gas mark 6 and line a large baking sheet with baking parchment.
2. Wrap the chocolate squares in a clean tea towel and use a rolling pin to bash into small chips.
3. In a large bowl, mix together the ground almonds, bicarbonate of soda and salt. Add the remaining ingredients except the chocolate chips and mix into a soft dough.
4. Scoop up pieces of the dough in your hands and shape into round cookies, each about 5 cm wide. Place on the prepared baking sheet, well spaced apart, and push the chocolate chips into the top and bottom of each cookie.
5. Bake in the oven for 12 minutes until golden brown. Remove from the oven and leave to cool on the baking sheet, on top of a wire rack, so that the cookies set. (They will still be soft when they first come out of the oven). Eat warm or cold.
We'd love to know if you have any healthy recipes that are scrumptious too! Share your recipe / recipe links below!
Team PicPop x