Ingredients
- 1 egg
- 1 teaspoon vanilla bean extract
- 45 grams Coconut Oil (melted), Equal to 3 tablespoons
- 150 grams almond meal
- 40 grams dessicated coconut
- 1/2 teaspoon baking powder (GF)
- 1/4 teaspoon himalayan sea salt
- 70 grams Coconut Blossom Sugar
- 50 grams milk chocolate chips
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Combine egg, vanilla bean extract and coconut oil using the butterfly Sp3.5/30 secs.
2. Remove the butterfly.
3. Add the almond meal, dessicated coconut, baking powder, salt and sugar to the TMX bowl and mix Sp5/15 secs. Alternate between reverse and normal function to ensure all ingredients are combined.
4. Add the choc chips to the mixing bowl and combine Sp4/10 secs/reverse.
5. Remove the dough into a bowl and refrigerate for 20 mins.
6. Preheat the oven to 190 degrees celcius.
7. Roll heaped teaspoons of the mixture into balls and gently press into biscuit shapes. Place them onto a tray lined with baking paper.
8. Bake for 8-10 minutes.
Tip
You can use the base recipe to create a variety of biscuits. Try adding white choc chips and cranberries or a handful of raisins.
Alternate with any sugar you like, but you may need to adjust the quanitity to a sweetness level that you enjoy.
I used one large (70g) egg for this recipe.
Thermomix Model
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Recipe is created forTM 31
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.
Comments
Great recipe- thanks! I substituted some of the almond meal for a few ground walnuts and LSA for an omega3 hit! Let my kids put some sprinkles on top too! My kids loved them.
Loved these, so much healthier than the store bought ones. I added 50 g of raw sugar and 40 g white choc chips and about the same amount of dark choc peices. Next time I will try cooking at 160 - 180 instead of 190. Turned out a little burnt in spots but still delicious.
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