Cold, grey winter days always leave me inspired to bake something comforting and delicious. Along with many others I have fallen in love with the idea of hygge- this Danish concept encourages one to take pleasure in the little things that help lift your mood and to feel relaxed and creating these cookies on a wet and gloomy day did exactly that.
As January is a time that many people try to adopt a healthier diet and nourish themselves after a period of indulgence (myself included!) I wanted to create a recipe full of goodness. These simple cookies are free from refined sugars and can be easily adapted to be vegan by using flaxseed eggs.
INGREDIENTS - Makes 12 large cookies
275g natural almond or seed butter
(I used a mix of Raw Ecstasy chocolate almond and Meridian pumpkin seed butter)
1 tbsp melted coconut oil
60g coconut syrup (I like Bali Nutra)
1 tsp vanilla extract
2 eggs - slightly beaten or 2 flax seed eggs for vegan version
50g unsweetened raw cocoa powder (I like Aduna Super-Cacao)
½ tsp bicarbonate of soda
½ tsp baking powder
¼ tsp salt
50g dark chocolate buttons including 12 buttons reserved for decoration
(I use Willie’s Cacao)
Preheat the oven to 180C/ 350F/ gas mark 4 and line a baking sheet with a Teflon sheet or baking parchment.
In a medium sized bowl, combine all the ingredients apart from the chocolate buttons. Mix until smooth and well combined and then fold in the chocolate buttons making sure to leave 12 buttons aside.
Spoon large tbsp. of the batter on the baking sheet making sure to spread them out and top each with a chocolate button.
Bake for 7-8 minutes or until the edges are browned and hardened.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.