First of all I’d like to say welcome to my blog.
I am so thrilled to start sharing and interacting with you guys, and starting with this magnificient recipe.
These cookie shots really reflect what my blog is going for, innovative, creative, delicious, HEALTHY recipes. There’s nothing wrong with a good old banana bread though.
I first found out about this idea on buzzfeed. Gosh, I love buzzfeed. It really stimulates my baker’s mind and introduces some… interesting ideas. But I can’t be the only one addicted to it, right??!
So my friend and I decide to make the original version of these, and they were so fun to eat! But with mounds of butter, processed flour and sugar in them, they hardly were any good for our bodies. So I decided to make a version that is good for our bodies AND souls.
I simply swapped a few ingredients and decreases the fat and sugar, by a LOT and voila! They turned out perfect the first time. But I’ve made them twice since because they’re just that good. Milk&cookies never tasted better.
I actually served these at a family dinner and watched everyone indulge in them and complain about ruining their diets… Am I a sadist for doing that? Anyways, the point is, they don’t taste like your typical healthy dessert. Oh, and they’re egg and dairy free too!
The instructions seem long but I’ll let you in on a little something of mine, I’m a throw-in-the-bowl-hope-it-turns-out-right kind of baker, I’m not a perfectionist and believe me these are EASY to make.
Makes: 10 mini cups
You will need
- 1/3 cup plus 1/4 cup spelt flour
- pinch of salt
- 1/4 tsp baking soda
- 2 tbsp MINI chocolate chips
- 2 tbsp coconut sugar
- 2 tbsp erythritol or stevia
- 1 tablespoon melted ghee (you can use coconut oil but the ghee gives these and incredible aroma)
- 1-3 tablespoons milk of choice
- 30g 70% chocolate or mor chocolate chips
- choice of milk (I used almond), to serve
Preheat your oven to 180° and line a cupcake tin with silicon liners (I used mini ones but large ones should work).
Whisk all the dry ingredients together then add the melted ghee/oil. Mix well with a spatula. Add 1tbsp of milk and mix again. If the mixture seems too dry add another. I like to get my hands in there to mix, it’s more efficient. The dough should not be too sticky.
Once everything is well combined and you get a smooth dough roll it into ten small balls.
With your index and thumb press the dough against the cupcake liner around and against it. The layer of cookie dough should not be too thick because it will puff up a lot.
Place the tray in the oven for 8 mins. They will look like cupcakes but don’t panic!
Remove it and let it cool for 5 minute. Once cooled use your finger to press against the sides of the “cupcake” to create a hollow. Place the tray in the fridge.
Meanwhile, melt the dark chocolate in the microwave for about 1:30 minutes. Mix the chocolate to smooth it out. Remove the cookie cups from the fridge and begin coating their insides with chocolate, I used a small spoon to do that. You need about 1/2 teaspoon for each cup.
Finally put the cookie cups back in the fridge to set the chocolate.
Pour the milk when you’re ready to serve or it will get soggy. Enjoy!