CHOCOLATE CHIP COOKIES
Updated: Jan 11
Who doesn't love a good chocolate chip cookie? This little recipe has been one I have developed over a couple of years, editing and finding the best combination of ingredients that don't just taste great but provide harmony in the body - as all food should ideally do. These heavenly treats make no compromises on taste however, the combination of almond, coconut and dark chocolate is unmatched. You can make these in a very large batch (around 30-38) small cookies or make some large, flatter and more crunchy cookies (20-25) which are equally as moreish and you won't want to stop at one!
WHAT YOU WILL NEED
120 gm ghee or coconut oil
1 tsp organic and pure vanilla essence (alcohol free)
1 cup coconut, brown or jaggery sugar
2 tbs flaxseed or LSA meal, mixed with 6 tbs of water in a small ramekin. Stir a little until the mixture becomes thick and gelatinous, This is an egg replacement.
1 cup almond meal or a nut meal of your choice (hazelnut and cashew work well too)
1 cup plain organic, wholemeal and unbleached four of your choice
1 cup organic shredded coconut
I tsp baking powder
1 cup dark chocolate chips (I use a rich, vegan chocolate chip available from health food stores and particular supermarkets)
Pre-heat the oven to 180 degrees Celsius and line 2 baking trays with baking paper, or your equivalent.
In a large bowl, add the ghee or oil, vanilla essence and sugar.
Using a hand-held or free standing mixer, beat the mixture until creamy and light in colour.
Add the flaxseed mixture to the bowl and beat for a further 1-2 minutes until well combined.
With a wooden spoon or equivalent, now stir through all other ingredients until well combined and the mixture becomes thick like a typical cookie dough.
Using a spoonful size of your choice (I usually use a dessert spoon), place balls of the mixture on the baking tray. Far enough apart so the cookie have room to slightly expand and flatten each cookie down a little with the back of a spoon.
Bake for approximately 12 minutes until golden brown.
Serve the cookies warm or cool, either is a delight for the taste buds!
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