I’m always looking for any excuse to eat cookies, just this week this is the second batch I’ve made, which means the house constantly smells like freshly baked cookies – I think I’ll be earning the flatmate of the year award anytime now. Earlier in the week I made my deep dish peanut butter cookie, so it was natural that the end of the week called for something new.
I honestly love these. You bite into the rich chocolate outside to reveal a golden, soft cookie on the inside. Heaven.
We do not skimp on chocolate in this recipe. Nothing is sadder than a cookie with not enough chunks. Chocolate is something you do not mess with – you go hard or you go home.
Being a gluten free cookie, it is a bit crumblier so you do need to wait until it fully cools down before cutting into squares or it’ll become a mess! The psyllium husk helps keep it together – kind of like xantham gum would – but if you don’t have it don’t worry, simply cool it in the fridge and then carefully slice and dunk.
I haven’t tried it, but you could make it vegan by using chia eggs instead of actual eggs and use coconut oil instead of butter. I would recommend adding a tablespoon or two of nut butter to help with moisture and binding as well. If you try this please do let me know how it goes!
Preheat your oven to 165ºC/325ºF and line a square 8x8 baking pan with baking parchment.
Whisk your flours, psyllium husk, baking soda and salt together in mixing bowl.
In a large mixing bowl, cream the butter or coconut oil and sugar, then add in the maple syrup, eggs and vanilla.
Add the flours into the large mixing bowl and stir everything together until combined.
Fold in chocolate chunks and spread the cookie dough onto your baking pan.
Bake for 35-40 minutes, until golden on top and the edges.
Let cool in the pan then transfer to a cooling rack - you can place in the fridge to speed up the cooling as well.
Once cooled, cut into squares, melt your chocolate and coconut oil in a water bath, and dunk the cookies into the chocolate. Use a fork to gently take them out, shake off the excess, and place over a cooling rack to drip. Repeat will all the squares and place in the fridge to set. Enjoy!
*Psyllium husk helps keep it together. If you don't have any it's fine, just let the bars cool completely and place in the fridge before dunking in the chocolate so they can set.
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Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!