I had a lot on my mind yesterday, mainly on where I wanted to head in life and what will I do once my course is up at college. I had too many questions on my mind, with even more answers for each one. My head was muddled, and I needed something to clear it.
That something led me to buying a block of dark chocolate. I didn’t even have to think twice about it. I just knew that no matter what was going on in my mind, it was nothing that baking cookies with chunks of dark chocolate swirled into it couldn’t fix. Baking – it’s cheaper than therapy, and you can eat the end product. It’s a winner, really.
I settled on Green & Black’s 70% chocolate. It’s one of my favourites. It’s not too bitter, is fairtrade, organic and decently priced at around $4 and available at most supermarkets. I love having a couple of pieces with a cup of tea as dessert, melting it down and dipping some organic fruit into it or chopping it up and using it in my baking.I got home and got out some Mayver’s Cacao Peanut Butter, Loving Earth’s Coconut Sugar and some organic salted butter from Aldi ($2.49 – do yourself a favour and get some!), as well some almond meal from The Source Bulk Foods, organic vanilla essence and an organic egg to bring the cookie together. I am currently addicted to Mayver’s spreads. We’ve got three different ones on our breakfast bench at the moment, but I’m not complaining. There are worse things to be addicted to! As this peanut butter had some cacao in it, it added an extra chocolatey hit to the cookies. If you only have regular peanut butter, just add 2 tablespoons cacao to your cookie mix!It was then the simple matter of combining all the dry ingredients and wet ingredients in seperate bowls, then combining them all in the one. You can use a wooden spoon or cake mixer for this part, but honestly, it’s just so much easier to use your hands. It will all come together like a soft dough. Then I just gently kneaded through the dark chocolate. Don’t overmix at this point, as the chocolate might start to melt into it. I used a tablespoon to measure out little cookie balls and placed them on a lined baking tray. You can flatten them out at this point with a fork, but I found them quite cute as they were. Like little cookie bites! Plus, it ensures that the middle stays a little soft and chewy inside, just the way I like my cookies!!They only took about 12 mins to cook. Do keep an eye on them though, as they can burn easily on the bottom. Take them out when the edges have gone a little crunchy.Also, a tip from me: Although it is tempting to throw one of them into your mouth straight out of the oven due to the deliciously alluring look of the melted chocolate, it is not a good move. 175 degree oven = chocolate that feels like the temperature of volcanic lava in your mouth. One would think this is common sense, but it’s easy to forget in the “heat” of the moment (see what I did there?).
In case you’re wondering, it definitely did help with my problems. It didn’t give me anymore answers, but it helped clear my mind as I cooked. And then it soothed my soul when I sat down to eat them with some tea and the company of the boyfriend. We talked and talked. Then he suggested we go out for a pre dinner walk. It ended up being a really lovely 5.3km walk, where we talked some more. Then we came home and ate tempeh and veggie stir fry for dinner as it was Meat Free Monday. Yep. He ate tempeh and actually enjoyed it. I was so proud of him.
I went to bed feeling much better than how I was feeling at college. This morning I woke up and I knew what I wanted to do. I don’t want to reveal it just yet, but I will once I’ve got a better grasp of it! I am very excited though. Scared, nervous but very excited!
I hope you enjoy your day and this little recipe!
- 1 and 1/3 cup almond meal
- 1/3 cup coconut sugar
- 1/2 teaspoon baking powder
- 2 tablespoons dark chocolate chips, cacao nibs or dark chocolate chopped into small chunks
- 1/2 cup Mayver's peanut butter with cacao*
- 1 organic egg
- 1/4 cup organic butter or coconut oil, melted
- 1/2 teaspoon vanilla essence
- Pre-heat oven to 175 degrees celsius.
- Combine all dry ingredients in a large mixing bowl.
- Combine all wet ingredients in a seperate bowl.
- Add wet ingredients to dry ingredients, and mix well. It is easiest to use your hands for this. It will come together like a soft dough.
- Add the chocolate chips and lightly knead through. Don't overmix, as it can cause the chocolate to melt.
- Using a tablespoon, scoop out 9 balls of dough and arrange on a lined or greased baking tray. You can choose to flatten them with a fork to make mini cookies, or leave them in a ball to make cookie bites.
- Bake for 12mins, or until bottom and edges are a little crunchy.
- Cool on a cake rack for at least 5mins before eating.
- * If you do not have access to this peanut butter, add 2 tablespoons of raw cacao or unsweetened cocoa powder to the dry ingredients to make the double chocolate cookies. Or you can omitt altogether and just have choc chip peanut butter cookies.