I’m always seeking new snacks for lunch boxes and my daughter loves choc chip cookies, as I’m sure any kid does, so I thought I’d try and make them a little healthier. I took this recipe from the Thermomix Every Day Cookbook and changed a few things around to make them gluten free, lower in sugar (and a little lower in calories). It also made 54, and they freeze well. Winner!
100g rapadura sugar
80g raw sugar
180g unsalted butter, room temperature
70g coconut oil
1 tsp vanilla paste
2 eggs (preferably free range)
100g mixed nuts of choice (I used 70g almonds and 30g macadamias)
350g gluten free plain flour (or non gluten free if your ok with that)
40g SR gluten free flour
1 tsp baking powder (GF if need be)
Pinch of salt
150g milk choc chips
Here’s what you do:-
– Preheat oven to 190 degrees and line 2 baking trays with non-stick paper
– Place both rapadura and raw sugar into thermomix bowl and mill 10 seconds, speed 9. Set aside.
– Place nuts into bowl and press the turbo button for 1 second. You may like to repeat this depending on how chopped you would like your nuts, I only did it once. Set aside.
– Place butter, vanilla and reserved sugars into mixing bowl and mix 2 minutes, speed 6.
– Add eggs and mix on speed 6 for 10 seconds. Why the blades are going add the flours and baking powder through the hole in the lid until combined. Then knead for 30 seconds.
– Add chocolate and nuts and mix on reverse, 10 seconds, speed 3.
– Roll the mixture into balls and place on prepared oven trays. Leave a little space between the balls to allow for rising. Bake for 10-12 minutes until lightly brown.
If you would like to see more yummy, healthy recipes, please follow me on facebook at Thermolicious Food