Chewy Dark Chocolate Chunk Cookies with Sea Salt (gluten, grain and dairy free)

When you read the ingredient list for these cookies, you can’t possibly believe that they turn out as good as they do. 

A weekend baking treat for those who live on restricted diets for health reasons, or for anyone who wants to try a different method of baking, without using flour or grains of any kind. 

The sugar used in this recipe is coconut sugar, but if you wanted to make them and you don’t have it, you can substitute raw sugar. Coconut sugar is currently trending as a sugar that is ‘not refined’ and therefore better for you than refined or processed sugars. At the end of the day, it’s still sugar and we shouldn’t be eating heaps of it. If you have blood sugar problems, then these biscuits are still probably not the best thing for you.  However, compared to store-bought biscuits and other recipes, these are overall lower in sugar.

To make these dairy free, you just need to use a good quality 70% – 85% dark chocolate or a dairy free chocolate that is available in most supermarkets these days. 

They are loved by all in this house…the only issue is this recipe makes approx 13, which means they don’t last long for a family of 5!

This recipe is from www.slimpalate.com 

Chewy Dark Chocolate Chunk Cookies with Sea Salt
Serves 12
A chewy chocolate cookie that is gluten, grain and dairy free
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Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Ingredients
  1. 1 cup almond butter (this can be purchased in the supermarket in the Health Food section or speads isle)
  2. 3/4 coconut or raw sugar
  3. 1 egg
  4. 1 egg yolk
  5. 1 1/2 teaspoons vanilla extract
  6. 1 teaspoon baking soda (bi-carb soda)
  7. 1/4 teaspoon salt
  8. 100 grams good quality dark chocolate, chopped into small chunks
  9. sea salt for sprinkling
Instructions
  1. Preheat oven to 180 degrees celsius.
  2. Line 1 large baking tray with baking paper, or 2 smaller trays. The biscuits need room to spread.
  3. Place the almond butter in a medium size bowl.
  4. Whisk together the egg and egg yolk in a separate small bowl.
  5. Stir the sugar into the almond butter, then add baking soda, salt and vanilla and stir until thoroughly mixed.
  6. Add the egg mixture and stir again.
  7. Fold through the chopped chocolate.
  8. Place a heaped dessert spoonful of mixture into the palm of your hand, roll into a ball and place on tray. Lightly flatten.
  9. Bake in the oven for 10-12 minutes. They will be ready when they are slightly golden, firm on top and have spread.
  10. Remove from oven, lightly sprinkle the top of each cookie with sea salt and leave to cool for 10 minutes on the trays.
  11. These will last a couple of days in an airtight container.
Notes
  1. The Almond Butter I use for these cookies is the Macro brand from Woolworths and is called Almond Spread. The ingredients is 100% raw almonds.
Adapted from Slim Palate
Adapted from Slim Palate
cook fast eat slow http://www.cookfasteatslow.com/

No Bake Banoffee Tart (grain free, egg free)

A nutty, chocolatey base, some thick oozy caramel, all topped with a home-made banana ice-cream.

I don’t think much more needs to be said really….

I dedicate this recipe to my beautiful Banoffee Pie loving friend. You know the conversation is pretty good when you forget you made these especially for her and then found them in the freezer the next day.

I will make it up to you soon I promise….

Serves 2

Ingredients

Base
1/2 cup toasted pecans
3 fresh dates, pitted
50gm 70% dark chocolate, plus a little extra to grate on top

Filling
2-3 tablespoons of Dulce de Leche (or store-bought caramel)

Banana Ice-cream
2 frozen bananas (skin off)
juice of 1/2 lemon
2 tablespoons creme fraiche (this is optional, but does make it a little more creamy and slightly tart tasting)
1 tablespoon maple syrup

*This recipe is best when you use ready-for-eating bananas, not over-ripe ones. Just peel 2 bananas and place them in a zip lock bag and pop them in the freezer.

Method

Place the Base ingredients in a food processor and blitz till a paste forms.

Press paste into 2 loose-bottomed tart tins. Place in the freezer till needed.

To make the Banana Ice-cream, rinse out the food processor and place all ingredients for the ice-cream in and blitz until smooth and creamy.

Spoon into a container and place into the freezer until needed.

To assemble the tart, place a few tablepsoons of Dulce de Leche into each tart case, use as much or as little as you like.

Top with Banana Ice-cream and grate some dark chocolate over the top.

Serve immediately.