Hold onto your hats folks, these cookies are a game changer
When I first started writing this blog, I created my melt in the middle chocolate chip cookies and they went down an absolute storm with everyone that tasted them. Friends loved them, and the internet loved them. And they are delicious. They are the kind of cookie that dreams are made of. But as a chef, it’s always fun to mix things up and experiment with different ingredients, and I have to be honest, lots of my cooking depends on what I have in the cupboards at the time.
I love that these are so quick to whip up and that they only have five ingredients – all of which you could easily have lying around! I’ve used agave, but any liquid sweetener will work, so play around with honey and maple syrup too. The ground almonds in them make them really filling, so you will find that one cookie will completely satisfy you. Now, when have you ever been able to say that before?!
I hope you love these as much as I do, I have a feeling you are going to love them as much as you love my no pudge chocolate fudge brownies.
- 150g ground almonds
- 40g coconut oil
- 40g agave nectar, or honey
- ½ teaspoon of vanilla extract
- 2 tablespoons of water
- 100g dark chocolate, try to make sure its at least 75%
- Preheat the oven to 150C
- Take a large muffin tin and grease four of the holes. Use coconut oil to do this, or one of those snazzy oils you can spray and which make you feel like a gardener on the prowl for greenfly.
- Now, tip the ground almond into a bowl. Add the melted coconut oil, the vanilla and the agave (or honey). Give it a good stir. It should be relatively crumbly, at which point add the water so that it more resembles cookie dough which you can squidge with your fingers.
- Chop 50g of the chocolate into little pieces the same size as chocolate chips and then stir these into the batter
- Pop the rest of the chocolate into a bowl and melt. I find its much easier to do this in the microwave but you could also do it over a pan of gently simmering water.
- Either using a spoon or an ice cream scoop, divide half the batter between the four greased muffin holes. Now use a spoon to dollop a bit of the melted chocolate on top of the batter. Top with the remaining batter, trying to smoosh (technical term) down the edges to try and seal in the batter a little.
- Now pop in the oven for about 50 mins until the cookies are a light golden and they are firm-ish to the touch.
- Leave them to cool for 10 mins or so in the tin. Then use a knife to gently ease them out. Perfect guilt free cookie happiness.
If you don’t happen to eat them immediately, they are amazing warmed through just for 15 seconds or so in the microwave so that the centres melt again.
Thank you and you’re welcome.
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