Wednesday, June 18, 2014

Chocolate Chip Cookies v2.0 & 3.0 {Chocolate Chip Cakies}

I've been trying to develop a chocolate chip cookie recipe that is as good as my old recipe for a little over a year now. There is just something so magical about flour and cane sugar though and it's pretty much impossible to recreate something that relies on those two ingredients without using them!

To make matters even worse, I wanted this cookie to be nut-free as I have realized eating too many nuts in one sitting causes me tummy problems.



I think I've finally gotten pretty close with this recipe though - but it wasn't without a bit of trial and error! There were many attempts before this one, such as this recipe for Chocolate Chip Scones, as well as v2.0 which also had a cake-like texture, but wasn't as good as this third version...

I can't call this a chocolate chip cookie because the texture is too fluffy, but I can't call it a cake either, as it's flat. I therefore decided upon "cakie" even though the name is not an original idea of mine. 

I'm thinking these would make a delicious substitute to slices of bread for a sweet sandwich - but of course they are pretty tasty as is!

Chocolate Chip Cakies
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Ingredients:
Method:
  1. Preheat oven to 180°C (350°F).
  2. Blend together the ghee, honey, tahini, egg and vanilla.
  3. Stir in the baking powder and sea salt, then stir in the coconut and tapioca flour.
  4. Fold in the chocolate chips.
  5. Drop onto a non-stick baking surface and bake for 8-10 minutes.

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