- 100 grams Almonds raw
- 65 grams raw sugar
- 160 grams brown sugar
- 115 grams Butter
- 80 grams cream cheese
- 1 egg
- 15 grams potato starch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 280 grams GF plain flour
- 200 grams dark choc chips
- 130 grams Milk choc chips
8Recipe is created for
TM 5Please 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!
Mill almonds speed 9, 10 seconds, set aside.
Mill raw sugar speed 9, 20 seconds.
Melt raw sugar, brown sugar and butter at 60 degrees for 3 minutes, speed 2. Add cream cheese and egg mix on speed 5 for 10 seconds. Scrap sides and mix speed 5, 10 seconds.
Mix potato starch, baking powder, salt, vanilla, reserved almonds and GF flour speed 5.5 for 15 seconds. Scrap sides and mix speed 5, 10 seconds.
Mix choc chips speed 3 for 30 seconds
Refridgerate for 1 hour to develop flavour
Roll into balls and bake, 12 minutes in a 160 degree oven
Accessories you need
I use chocolate melts for this recipe and have a mix of white, dark and milk chocolate. If I use the melts, the first step is to roughly grate 3 or 4 seconds sp 9 and set aside.
These cookies taste so good, adjust cooking time if you prefer more gooey texture
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
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