Chocolate Fudge Cookies
Hubby was requesting something a little sweet, so I whipped up these delicious chocolate cookies.Using nut butter to make them deliciously moist, you can even mix some chocolate chips through the finished batter for an even bigger chocolate hit!
The key is to cream the coconut butter and coconut sugar.
This gives them an almost velvet-like texture, that melts in your mouth!
Make sure you let them cool fully, before devouring, as this makes them able to be handled, rather than crumbling in your fingers!
Ingredients:
2 Tbsp flaxmeal + 4 Tbsp water
2/3 cup coconut sugar
1/2 cup smooth peanut butter
1/3 cup coconut oil (or butter if not plant based)
1/3 cup raw cacao powder
3/4 cup gluten free flour (I used half buckwheat and half white rice four)
1/2 tsp baking soda
50 g dairy free chocolate
Directions:
Preheat oven to 180 degrees and line a baking tray with baking paper.
Combine flaxmeal with the water and set aside for 5 minutes.
In a small bowl, combine flour, cacao and baking soda and set aside.
Using an electric beater or a stand mixer, cream together the coconut oil (soft, not melted), sugar, and peanut butter until creamy.
Add the flaxmeal gel and then dry ingredients until mixture comes together (it shouldn't be sticky, but you should be able to form balls with your hands).
Use a tablespoon to scoop the dough then shape into a ball, place on tray then flatten then with your palm. Add a piece of chocolate (or a few chocolate drops/chips) to the top and press down.
Place in the oven for 8-10 minutes (careful not to overbake or they will become dry). Allow cookies to cool completely before enjoying.
