Ingredients
Ingredients
- 250g Raw almonds, skin on
- 125g Coconut sugar
- 75g Shredded coconut
- 75g Plain gluten free flour
- 100g coconut oil, Melted and cooled completely
- 10g xanthan gum
- 5g Baking Powder, gluten free
- 5g Vanilla paste or extract
- 2 xl eggs
- 140g Dark Chocolate bits or buttons, Chunkier is better so I use the bigger buttons also know as melts
- Sea salt to sprinkle on top
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat the oven to 185-190 degrees (175 degrees for fan forced) and line a large baking sheet with baking paper.
2. Weigh coconut and almonds into the mixing bowl and mill 15 secs / speed 10, scrape down sides and use the spatula to turn the mixture from the bottom of the bowl, replace measuring cup and lid then mill for a further 45 secs / speed 10.
3. Weigh in the gluten free plain flour, coconut sugar, baking powder and Xanthan gum and mix for 10 secs / speed 6 to combine.
4. Add eggs and weigh in the coconut oil and vanilla extract, mix for 15 secs / speed 7 or until well combined.
5. Weigh in choc bits and mix on reverse for 10-15 secs / speed 3 to combine.
6. Tip the cookie mix out into a bowl and if necessary use the spatula in a 'cut and fold' motion to blend the choc bits in a bit better.
7. Using a soup spoon and wet hands, scoop and roll or press the cookie dough into rough balls, space them evenly on the baking sheet and press them down slightly with the back of the spoon.
8. Place the tray on the middle shelf of the oven and cook for 15-20 mins depending on your oven. The cookies should be just slightly starting to go golden like on the edges when they are done.
9. Sprinkle the hot cookies with sea salt and cool completely on a wire rack.
Tips:
These cookies will do great for at least a month (if they last that long!) stored individually in ziplock bags in the freezer for a ready to go snack.
Because they contain eggs, I don't recommend storing them in containers in a cupboard, best kept in the freezer as above or in the fridge for a week or two.
Method
Tip
This recipe is a combination of a few favourites of mine and others as a result of my search for the elusive 'best ever' choc chip cookie... This one is pretty awesome even if I do say so myself!!!
Thermomix Model
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Recipe is created forTM 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!
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.
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Comments
Great receipe
Unfortunately I wasn’t a fan of this recipe. The mixture was way too wet. I used 60ml of coconut oil and still had to add another 60g of flour to dry it out a bit. I don’t think you need both the coconut oil and the 2 eggs.
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