I am a firm believer that if you are going to consume a lot of calories on something, then whatever is eaten has to be well worth it. These little beauties fit the bill. They are all of the below crammed into delicious mouthfuls.
- Dark & bittersweet
These triple chocolate cookies, not only contain dark melted chocolate but also good quality cocoa or cacao powder plus chocolate chips. Added to that the bittersweet orange zest, I mean chocolate orange that marriage made in foodie heaven.
With all those antioxidants bursting into each mouthful, well then surely they must be good for you right, well maybe not, but I love the idea. The downside is they are utterly moreish that before you know it you have eaten a few, with just the telltale crumbs left clinging to your clothes.
I have made a virtual truckful of cookies over the years, being a mum of three boys ( all now grown) there was always an occasion to bake. I didn’t expect to have any more cookie surprises left now but it seems I do.
Maybe this is due to a shift in the ingredients I now use, the flours incorporated in my baking now are all gluten-free, more diverse and easily obtainable now. One flour, with which I have been experimenting around over the last few months is buckwheat flour. The name alone is a little confusing, sounding like it should be given a wide berth by those who are coeliac or those with strong intolerances to wheat & gluten. It contains neither of these ingredients, it is not grass but related to the sorrel and rhubarb family.
I love the fact that even now I am still baking cookies that wow me, my family, & my friends such as these and my peanut butter, banana & choc chip cookies.
- These cookies do contain a lot of chocolate, so on days when the weather is warm, it is best to store them in the fridge to avoid them turning into a gooey mess.
2. These cookies unlike most of mine which are rolled into balls are dropped onto the tray. This does not make them
perfectly shaped but who cares.
3. If you are coeliac or just following a gluten-free regime then make sure the chocolate is also gluten-free. Also, use gluten-free plain flour and add 1/2 tsp of xanthan gum.
- 125 g of vegan chocolate, at least 75% cocoa solids
- 175 g of vegan chocolate chips
- 150 g of plain flour
- 25 g of a good quality cocoa powder
- 1/2 tsp of bicarbonate of soda
- 1/4 tsp of salt
- 60 g of vegan butter
- 55 g of granulated sugar
- 70 g of light brown sugar
- 1 tsp of orange extract
- zest of one large orange
- 2 tbsp of ground flaxseeds
- 6 tbsp of hot water
Pre-heat the oven to 180C and line 2 trays with baking parchment
- Place a heatproof bowl over a 1/4 filled saucepan of simmering water on medium heat. Break up the dark chocolate and place it in the bowl and melt gently. Make sure no water gets into the bowl as the chocolate with seize up and be of no use. Once melted place to one side to cool.
2. While that is melting, mix the ground fl and the hot water flaxseeds and set aside to thicken.
3. In a bowl mix together the flours, cocoa, bicarbonate of soda and salt
4. In another bowl or mixer, whisk together the sugar and butter along with the vanilla extract until fluffy, then whisk through thoroughly the melted chocolate and then add the flaxseed mix.
5. Fold the dry ingredients into the wet mixture, along with the orange zest and chocolate chips.
6. Drop heaped teaspoonfuls onto the baking parchment allowing a little room for spreading.
7. Bake for approximately 12-15 minutes. They will be still soft once removed from the oven and fragile but will soon harden up once on a cooling rack.
- Gingernut Biscuits
- Homemade vegetable stock
- Roast garlic & tomato Focaccia bread
- Spicy vegetable and lentil soup
- Apple cider sausage casserole
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.