Chocolate chip cookies

Ciao from Sardinia! I’m currently sitting by the resort pool soaking up the Mediterranean sun which is a change from the cooler Parisian weather we experienced last week.

Sardinia. Emma Lauren Food.

Soaking up the sunshine

Sardinia is such a beautiful island, just off the coast of Italy. We are here visiting some very good family friends who have been coming here for many years and certainly know the best places to go.

Sardinia. Emma Lauren Food.

Brunch

Food is such an important part of the culture over here and there is a real emphasis on high quality, fresh produce. There was certainly no shortage of food over brunch and was such a great way to start our week here.

Sardinia. Emma Lauren Food.

Breakfast

The simplicity of the food here has really impressed me – vegetables drizzled with good quality olive oil and seasoned with salt to bring out the flavour. Light and delicious – I’ve definitely had to hold myself back from going for seconds a number of times!!

Now, to share with you a recipe I made before leaving Australia: chocolate chip cookies. These are a classic cookie with a healthy twist – so you can still enjoy them without the ‘guilt’.

Chocolate chip cookies. Emma Lauren Food

Chia egg

The chia egg is used in the same way as the flax egg – it acts as a binding ingredient for the cookies, plus they are full of omega 3s!

Chocolate chip cookies. Emma Lauren Food.

One bowl required

Only one bowl is required for these cookies – just how I like to cook. This also means less cleaning up!

I’ve used quinoa flakes as a main ingredient in these cookies as they provide bulk and add a protein element.

Chocolate chip cookies. Emma Lauren Food.

Homemade chocolate chips

These are homemade chocolate chips however you can use dairy and sugar free chocolate chips that can be purchased from your local supermarket in the health food section or local health food store.

Chocolate chip cookies. Emma Lauren Food.

Rolled into balls

These are great bite-sized cookies, perfect for a mid-morning or afternoon treat. They don’t require too much effort but really hit the spot if you’re after a chocolatey hit.

Chocolate chip cookies. Emma Lauren Food.

Cooling…

These cookies will keep in a sealed container in the pantry for up to three days or in the fridge for up to one week.

Chocolate chip cookies

Makes 12

Ingredients:

  • 2 cups quinoa flakes
  • 2 TBSP coconut oil
  • 1/4 cup coconut nectar
  • 1/4 cup shredded coconut
  • 1 chia egg*
  • 1/2 cup chocolate chips – dairy and sugar free*

Method:

  1. Preheat oven to 180C/350F and line a baking tray with baking paper.
  2. Mix quinoa flakes, coconut oil, coconut nectar, shredded coconut and chia egg together in a large bowl.
  3. Add chocolate chips and mix until well combined.
  4. Form into 12 cookies and place onto prepared baking tray, then press down lightly.
  5. Bake for 10 – 12 minutes or until lightly golden.
  6. Cool on a wire rack and enjoy with a cup of tea. Enjoy!

Notes:

  • The chia egg is made using 1 TBSP chia seeds with 3 TBSP water. Allow to sit to for 2-3 minutes until water has been completely absorbed.
  • I used homemade chocolate and cut it into pieces. As mentioned earlier in the post, you can purchase dairy and sugar free chocolate chips instead.
Chocolate chip cookies. Emma Lauren Food.

Ready to be enjoyed!

We only have a few days left in Sardinia before head through Italy. I’m certainly learning a lot about eating gluten, dairy and sugar free whilst travelling through Europe – cannot wait to share these experiences with you all when I’m back in Australia soon!

Double chocolate macadamia cookies

This weekend I’ve enjoyed some good old-fashioned baking, something I haven’t done in a long time. Baking cookies is a favourite pastime of mine; I have fond memories of baking multiple batches for school bake sales.

I posted this photo on Emma Lauren Food’s Instagram and Facebook page yesterday and many of you were asking for the recipe. So, I thought I’d share it with you all today so you too can enjoy theses little morsels of chocolately goodness!

Double chocolate macadamia cookies. Emma Lauren Food.

Oops… I couldn’t wait to try them!

These are a little on the undercooked side, meaning they are soft and chewy – just how I like my cookies! They will slightly harden once cooled though.

Double chocolate macadamia cookies. Emma Lauren Food.

Rich in colour

I made this batch of cookies twice, once using coconut palm sugar and another with 100% pure maple syrup. Personally I preferred the coconut palm sugar to sweeten these as they actually tasted like a cookie as opposed to a brownie with occurred when I used the maple syrup. Mind you, they really are both delicious.

Double chocolate macadamia cookies. Emma Lauren Food.

Cookie dough almost finished

Almond meal is a great base for these cookies as it’s light which helps to balance out the rich chocolate flavour.

Double chocolate macadamia cookies. Emma Lauren Food.

Decadent additions

My philosophy with food is if you’re going to enjoy something, you might as well go all out! This was definitely applied when adding the chopped chocolate and macadamias to the already indulgent cookie dough.

Double chocolate macadamia cookies. Emma Lauren Food.

Final ingredients

Don’t be alarmed if the cookie dough appears to be quite ‘wet’. Once baked it prevents the cookies from drying out.

Double chocolate macadamia cookies. Emma Lauren Food.

All rolled…

By rolling the cookie dough into balls, this ensures the cookies are evenly shaped and are of similar size.

Double chocolate macadamia cookies. Emma Lauren Food.

… now flattened

Using your index and middle finger, gently press the cookie dough balls down to flatten and resemble cookies.

Double chocolate macadamia cookies. Emma Lauren Food.

Cool on a wire rack

Store in a sealed container in the pantry for up to four days or in the fridge for up to one week.

Double chocolate macadamia cookies

Makes 15 cookies

Ingredients:

  • 1/4 cup almond butter
  • 2 TBSP coconut oil
  • 1/3 cup coconut palm sugar*
  • 1/4 cup cacao powder
  • 1 tsp pure vanilla extract
  • 1 egg*
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups almond meal
  • 1/4 cup macadamias, chopped
  • 1/4 cup cacao nibs or any sugar and dairy free chopped chocolate*

Method:

  1. Preheat oven to 180C/350F and line a baking tray with baking paper.
  2. Mix almond butter, coconut oil and coconut sugar in a large bowl.
  3. Add cacao powder, vanilla, egg, baking soda, salt and almond meal then mix until well combined.
  4. Stir through macadamias and cacao nibs/chopped chocolate.
  5. Roll into 15 evenly sized balls, place on prepared baking tray and gently press down with your fingers.
  6. Bake for 10 minutes then allow to cool on a wire rack. Enjoy!

Notes:

  • I used Loving Earth Coconut Mylk Chocolate
  • Replace coconut palm sugar with honey or 100% pure maple syrup however this will result in a different texture once baked
  • For vegans/egg free alternative: replace the egg with a ‘flax egg‘ – mix 1 TBSP flaxseed meal and 3 TBSP water
Double chocolate macadamia cookies. Emma Lauren Food.

In the cookie jar!

Ready to be enjoyed with a cup of tea during the coming week!

Date, cacao and oat cookies

There’s something so homely about having freshly baked cookies in the house and when they’re as healthy as these there is even MORE of a reason to bake them!

Ever since I was a little girl I was always in favour of making cookies and cakes from scratch as then I knew exactly what ingredients were going into them.

Main ingredients

These cookies are full of complementing textures. The dates lend the cookies a slight chewiness whilst the almonds and cacao nibs provide a crunch.

Flax egg

I am not vegan but I often like to make treats that are. A flax egg is what vegans use as an egg replacer. When flaxseed meal comes into contact with water it becomes thick and gelatinous, like the consistency of a whisked egg.

Flax egg to bind

As you can see the flaxseed meal has thicken significantly and acts as a binding agent in the ‘dough’.

All mixed

I have used cacao nibs in these cookies however they can be quite bitter if you’re not used to the taste. I would recommend using dairy & sugar free dark chocolate chips instead.

Rolled and ready for baking

You will have to squish the ‘dough’ together when rolling to ensure the cookies stay together.

Golden cookies

These cookies will keep in a sealed container in the pantry for up to four days.

Date, cacao and oat cookies

Makes 25

Ingredients:

  • 1 1/2 cups rolled oats
  • 1/2 cup almonds, roughly chopped
  • 8 fresh dates, pitted and chopped
  • 1/2 cup cacao nibs or dairy & sugar free dark chocolate chips
  • 1/4 cup shredded coconut
  • 1 tsp cinnamon
  • 2 TBSP flaxseed meal*
  • 6 TBSP water*
  • 1/4 cup almond meal
  • 2 TBSP coconut oil

Method:

  • Preheat oven to 180C/350F. Line baking sheet with baking paper.
  • Whisk flaxseed meal and water in a bowl and set aside to thicken to make a flax egg.
  • Combine rolled oats, almonds, dates, cacao nibs, coconut and cinnamon in a separate large bowl.
  • Add flax egg to large bowl and mix together.
  • Add almond meal and coconut oil, mix until well combined.
  • Roll 25 evenly sized balls and gently press down with your fingers.
  • Bake for 12-15 minutes or until golden. Cool on a wire rack.
  • Enjoy with a cup of tea or coffee!

Note: you can replace the flax egg with two free range eggs

Have you every used a flax egg when cooking before?

Almond pulp cookies

I don’t like seeing good ingredients going to waste. That’s why when I made the almond milk I had to do something with the leftover almond pulp!

We hadn’t had cookies in the house for a little while so I decided to make some.

Cookie dough

This dough is actually quite wet which means the cookies are fairly soft.

Ready to be baked

The exact ingredients will depend on how much ‘milk’ you strain from the almonds. If they are far too wet just add more almond meal.

Enjoy with homemade almond milk!

This can be store in an sealed container for up to 1 week in the pantry.

Almond pulp cookies

Makes 16 cookies

Ingredients:

  • 1 cup almond pulp*
  • 2/3 cup almond meal
  • 6 fresh dates, pitted
  • 1 tsp vanilla extract
  • 2 TBSP almond butter

Method:

  1. Preheat oven to 180C/350F. Line a baking tray with baking paper.
  2. In a food processor add the almond pulp, almond meal, dates and vanilla extract and process until combined.
  3. Add almond butter and process for a further 2 minutes.
  4. Roll dough into small balls and line them in rows on baking tray. Press each one down gently with your fingers or a fork.
  5. Bake for 20-25 minutes, or until golden brown.
  6. Cool on a wire rack. Enjoy with your homemade almond milk!

Notes: the baking time may very depending on how moist your cookies are.

*If you don’t have almond pulp you can still make these by using 3/4 cup almond meal and 1/4 cup almond milk in its place.

What do you do with the leftover almond pulp?

Vegan ANZAC biscuits

As this Thursday is ANZAC Day it seemed appropriate for me to make a gluten, dairy and refined sugar free version of the traditional biscuits. I made sure I kept the traditional ingredients of rolled oats and coconut to ensure they tasted as similar to the original ones as possible.

Biscuit mixture.

As I didn’t use butter, I made them in the food processor to ensure they did not fall apart. By adding the oats in at the end this helped to maintain the shape of them.

You can make these biscuits in a mixing bowl but you may have to add more water/coconut oil to achieve the desired consistency.

All cooked

Coconut palm sugar gives the biscuits the ‘golden syrup’ taste that ANZAC biscuits are known for. This can be purchased from most health food stores.

Cooling down

This mixture made 42 biscuits, give or take a few depending of how big you roll them.

Let’s just hope they last till Thursday!

All set to be eaten

These will keep for 1 week in a sealed container in the pantry or cookie jar on the kitchen bench. Alternatively you can freeze half the batch for up to 1 month. Just let them defrost for 1 hour before eating.

You can definitely halve the mixture if 42 is too many!

Vegan ANZAC biscuits

Makes 42

Ingredients:

  • 1 cup almond meal
  • 1 cup coconut flour
  • 1 cup coconut palm sugar
  • 1 tsp baking soda
  • 1 cup desiccated coconut
  • 1/4 cup almond milk
  • 1 cup coconut oil, melted
  • 2 TBSP 100% pure maple syrup
  • 4 TBSP water
  • 1 1/2 cup rolled oats

Method:

  1. Preheat the oven to 160C/320F and line 2 baking trays with baking paper.
  2. In a food processor, process the almond meal, coconut flour, coconut palm sugar, baking soda and desiccated coconut for 1 minute.
  3. Add the almond milk, coconut oil, maple syrup, water and process for 2 minutes.
  4. Add the rolled oats and process for 2 minutes, or until it all comes together.
  5. Form mixture into small balls and flatten with your fingers on the lined trays.
  6. Bake for 12-15 minutes, until golden, then cool on a wire rack. Enjoy!

Notes:

    • Use 2 cups of coconut flour instead of 1 cup almond meal and 1 cup coconut flour
    • 100% pure maple syrup can be substituted for honey
    • The almond milk can be omitted for extra water

 Do you like to make ANZAC biscuits every year for ANZAC Day?