Ultimate GFDF Chocolate Chip Cookies

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Ultimate GFDF Chocolate Chip Cookies

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Ingredients

24 piece(s)

Ultimate Ooey Gooey Chocolate Chip Cookies

Ghee, 1/2 Cup
sugar, 1/2 Cup (raw, rapadura or coconut)
4 tbsp honey, warm to make into liquid if needed
2 eggs, Large
200 g almond meal/flour
150 g sorghum flour
2 level tablespoons Coconut Flour, (I use Avalanche brand)
1 tsp pink salt, or sea salt
1 tsp baking soda
200 g Whittakers 50% dark Chocolate, Cut into small chunks

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6

20min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Canadian USA

Recipe's preparation

Wet ingredients first

Add ghee, sugar, honey and eggs to bowl. process speed 5 for 10-15 seconds with measuring cup in until well combined.

Then add almond flour, sorghum flour, coconut flour, baking soda and salt and process on speed 4 for 15 to 25 seconds until well combined.

You can either add in chopped chocolate and process speed 2 in reverse

OR you can put mixture into a bowl, then add chocolate and stir with a spoon.

Cover your cookie sheet with baking paper and using a cookie scoop or 2 spoons, evenly spread cookie dough balls. Then cover with baking paper and using a measuring cup, press down to flatten as these cookies won't spread much in the oven. Carefully remove top layer of baking paper and save for second batch.

Bake in the oven on 160C or 140C fan for approx 10 minutes or until golden brown on the edges.

Please note, this recipe is a variation of the Chocolate chip cookies found on the Against all grain website. I've done a variation as I am unable to source the Almond flour and the cookies don't turn out as nice with the Almond meal. Please go to this link for a paleo version of these amazing cookies! https://againstallgrain.com/2012/08/29/real-deal-chocolate-chip-cookies/

Accessories you need

Spatula TM5/TM6
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Tip

If unable to source Sorghum flour, use buckwheat, quinoa or millet. Also, if you can source a flour like consistency with the Almond meal, then just used 3 cups of this instead to make the recipe paleo(ish).

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.