Wednesday, September 2, 2015

Chocolate Chunk Cookies

Spelt Chocolate Chunk Cookies ©

Well the house is officially ours!!! We picked up the keys this afternoon and the boys were thrilled with the big yellow bow tied on the front door.  So now it all begins in earnest. We have trades booked to start sanding and polishing the floors upstairs first thing in the morning as well as measuring the stairs for new carpet. So much to do and so little time! Moving day is Monday 14th so we are officially on a countdown now.

I knew this afternoon would be a whirlwind so I took the time this morning to make something easy and delicious for afternoon tea. These are easily the best cookies I've made for ages. The rice flour gives them a little shortbready crunch and the big chunks of chocolate are a great surprise. SO tasty and they were mixed, baked and ready to eat within 30 minutes.

I guarantee you'll have happy little campers if you make these for afternoon tea!!

Chocolate Chunk Cookies

1 1/4 cups wholemeal spelt flour
1/4 cup rice flour
1/4 cup flaxseed meal
1/2 ts bicarb soda
1/4 ts salt
4 tbs rice malt syrup
4 tbs coconut oil, melted
1 ts vanilla extract
50g dark chocolate (Lindt 70% is good for this), roughly chopped

Preheat oven to 170 degrees celsius. Line  baking tray with baking paper and set aside.

Mix all ingredients together in a large bowl. Roll into walnut-sized balls and place on the prepared tray.

TMX - place all ingredients except chocolate in mixing bowl and mix for 10 secs / SP 4. Add the chocolate and mix on reverse / 6 secs / SP 3.

Bake for 10-12 minutes. They will still be soft but will firm up once they cool to become crunchy around the edges and chewy in the middle, just the way I like them!

Makes approx 16.

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