September 11, 2021

Another day another cookie – I had hoped to photograph and stack of these chocolate beauties but there was only one left by the time I got there. Here’s my big girl cupping the last one which I swiftly ate.

I can’t claim this recipe, it’s a version of a mindfood choc crisp shared by my dear friend Victoria.
Here’s my altered recipe below (with less sugar and honey, plus we used GF flour)
125 g butter
2 tbsp honey
1 cup flour (we used GF)
3 tbsp cocoa
1 cup rolled oats
1 cup desiccated coconut
½ cup brown sugar
½ tsp baking soda
3 tbsp boiling water
100g chocolate, choppedPreheat the oven to 180°C. Line two baking trays with baking paper.
Melt the butter and honey in a small saucepan.
Place the flour, cocoa, rolled oats, coconut, and brown sugar into a large bowl. Dissolve the baking soda in 3 tablespoons of boiling water. Add to the bowl with the butter mixture and mix well.
Roll tablespoons of the mixture into balls. Place on the prepared trays, allowing room for spreading. Press down lightly with a square of chocolate or chocolate chip.
Bake in the preheated oven for 12 to 14 minutes. Remove from the oven and transfer to a cooling rack to cool.



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