Choc Drop Cookies
My Choc Drop Cookies are a staple in my household. Not only are they are super easy to make, but they also hit the spot when you get that calling for a sweet little something after lunch or dinner. I like to make variations of this recipe, depending on what ‘food mood’ I am in. Some days, I will swap out the cacao for matcha and add macadamias, and other days I fill the cookies with my raspberry chia jam. The options are endless, and that’s the recipe I pride myself on creating.
Makes 12 cookies
Ingredients
2 cups almond meal
125g organic grass-fed butter/ghee OR organic coconut oil
1/2 cup Ceremony Cacao or organic cacao powder
2 heaped tbsp local raw honey
1 tsp organic vanilla extract
1 tsp gluten-free baking powder
1 free-range egg, whisked
A good pinch of sea salt
Chocolate Topping
2 tbsp Ceremony Cacao or organic cacao powder
5og grass-fed butter/ghee/coconut oil
Create
Preheat the oven to 170°C fan-forced, and line a baking tray with baking paper.
Combine the dry ingredients in a large mixing bowl with a wooden spoon. Make a well in the mixture, and carefully pour in the wet ingredients, stirring again to combine evenly.
Using your hands, carefully shape the mixture into 12 cookies and place them on your baking tray. Press down gently on each cookie to flatten slightly, using your thumb to create a small indent to fill with chocolate later.
Bake in the oven for 15 minutes., or slightly longer if you like them crispy. Allow the cookies to cool completely before you fill the center with chocolate (approx 30 mins).
To make the chocolate, combine all ingredients together in a small mixing bowl. Once combined, carefully spoon 1 tsp of choc into the center.
I like to store my cookies in the fridge here in QLD, where they last for up to 5 days (if they last that long). They also freeze really well in a zip-lock bag for up to 3 months, making sure you allow time for them to thaw before devouring.