Makes 30 cookies
Cooking time 15 minutes
1 1/2 cups rapadura sugar
4 cups white spelt flour
200g butter
1/4 cup pure maple syrup
2 tsp natural vanilla extract
2 tsp bicarb soda
200g organic milk chocolate*, chopped into small pieces
3-5 tbsp coconut milk
1. Preheat oven to 180C. Line trays with baking paper.
2. Mix flour and sugar in a large bowl and create a well in the centre.
3. Place butter, maple syrup and vanilla in a saucepan over a medium heat. Once butter mixture is bubbling, take off the heat and add the bicarb, stirring to incorporate.
4. Pour the butter mixture into the well of dry ingredients and stir to combine. Add the coconut milk a little at a time until you get a dough consistency. Allow to cool slightly.
5. Once mixture has cooled, add the chocolate pieces and mix through.
6. Roll the cookies into rough golf ball sizes and place on baking tray (if you like a chunky cookie that is still slightly soft in the middle, do not flatten cookies.)
7. Bake for 15 minutes or until just golden (I prefer mine to be on the blonde side to ensure a nice soft gooey texture once cooled).
8. Remove cookies from the oven and allow to cool slightly before transferring to a wire rack to cool completely. Store in a sealed container for up to 5 days.
* I use Greens & Blacks organic milk chocolate for this recipe which you can buy from most supermarkets in the chocolate isle.
Cooking time 15 minutes
1 1/2 cups rapadura sugar
4 cups white spelt flour
200g butter
1/4 cup pure maple syrup
2 tsp natural vanilla extract
2 tsp bicarb soda
200g organic milk chocolate*, chopped into small pieces
3-5 tbsp coconut milk
1. Preheat oven to 180C. Line trays with baking paper.
2. Mix flour and sugar in a large bowl and create a well in the centre.
3. Place butter, maple syrup and vanilla in a saucepan over a medium heat. Once butter mixture is bubbling, take off the heat and add the bicarb, stirring to incorporate.
4. Pour the butter mixture into the well of dry ingredients and stir to combine. Add the coconut milk a little at a time until you get a dough consistency. Allow to cool slightly.
5. Once mixture has cooled, add the chocolate pieces and mix through.
6. Roll the cookies into rough golf ball sizes and place on baking tray (if you like a chunky cookie that is still slightly soft in the middle, do not flatten cookies.)
7. Bake for 15 minutes or until just golden (I prefer mine to be on the blonde side to ensure a nice soft gooey texture once cooled).
8. Remove cookies from the oven and allow to cool slightly before transferring to a wire rack to cool completely. Store in a sealed container for up to 5 days.
* I use Greens & Blacks organic milk chocolate for this recipe which you can buy from most supermarkets in the chocolate isle.