- 100 g coconut oil
- 200 g milk or dark chocolate, Chopped
- 15 g cacao powder
- 2 eggs
- 100 g Rapadura Sugar
- 190 g Spelt Flour White
- 5 g baking powder
- 100 g White Chocolate Chips
- 30 g Desiccated Coconut
Recipe is created for
Preheat oven to 180C. Grease and line 2 baking trays with baking paper.
Place coconut oil and chocolate in the TM bowl and melt 100 deg for 1 min 30 seconds, speed 1. Scrape down sides of bowl and if needs more melting do 100 deg 20 seconds, speed 1.
Stir cacao into warm mixture, speed 1-2 15-20 secs and allow to cool for 5 mins.
Then speed 3 for 30 seconds, drop 1 egg in at a time, mixing well. Then add flour and baking powder and sugar mix speed 4 for 20 seconds. Scrape down sides and mix another 10 seconds on speed 4.
Fold in white chocolate chips and coconut, "Counter-clockwise operation" speed 1 for 30 seconds. It should look like a shiny dough. Scrape down sides and do again "Counter-clockwise operation" speed 1 for 10 seconds.
If at this stage the mixture is still too warm, transfer from TM bowl into a separate bowl and refridgerate for 5-10 mins to cool and allow to become a bit more solid.
Roll heaped tablespoonfuls into balls. Place on trays, allowing room to spread. Bake, 1 tray at a time, for 10-12 minutes or until tops are a little cracked. Stand for 5 minutes. Transfer to a wire rack to cool.
Accessories you need
These are really simple and quick to make. They are a HUGE favourite in our house. I adapted this from an old recipe from Super Food Ideas. I've adapted it for spelt flour. You can use butter (125g) instead of coconut oil if you prefer. I also use about 60-70g of sugar for mine, I find them plenty sweet enough with the chocolate as well.
I generally don't put mixture in fridge, even if it's warm I just place spoonfuls of mixture onto trays instead of rolling into balls, they still spread and come out like cookies in the picture. Enjoy!
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