Delicious Eggless Choc Chunk Cookies
These delicious eggless choc chunk cookies are perfect afternoon treat for your little ones or to pop into their lunchboxes!
Equipment
- 2 Mixing bowls (medium size)
- 1 Whisk
- 1 Hand-held electric beater
- 1 Baking tray (Large)
Ingredients
- 2 cups Wholegrain flour
- 3/4 cup Coconut sugar
- 2 tsp Baking powder
- 1/4 tsp Ground cinnamon
- 1 cup Grass-fed butter (softened)
- 1/4 cup Milk
- 1 cup Choc chunks
Instructions
- In a medium size mixing bowl, add flour, baking powder and cinnamon and stir with whisk or wooden spoon until combined and set aside.
- In another medium bowl, add softened butter chopped in squares and coconut sugar and beat with electric beater until well combined and creamy.
- Pour in milk to butter mixture and beat with electric mixer until well combined.
- In 2-3 batches, add flour mixture to butter mixture and beat until dough forms.
- Add in choc chunks to mixture and stir with hands or wooden spoon until combined.
- Cover bowl with cling wrap and set aside in fridge for 30 minutes to 4 hours.
- Preheat oven at 180C and take dough out of fridge to set aside for up to 5 minutes.
- Form dough into small flat balls and place on baking tray (with baking paper on top preferably) at least 2cm apart.
- Pop cookies into oven and bake for 10-12 minutes, depending on how soft or crunchy you like it.
- Take out of oven and serve warm!
Notes
Use a more dense flour like wholegrain, spelt or for gluten-free, coconut, tapioca or almond meal (you may just have to add a bit more flour if it is gluten-free).
I find that using these kind of flours makes the cookies softer, rather than using a plain white flour (which is not as good for your gut anyway).
Why cinnamon? Cinnamon is a wonderful anti-inflammatory seed and is good at stabilising blood sugar levels. It also adds a little spice to the recipe.
If you have a stand mixer, even better! Feel free to use that over hand held electric beaters. Or if you only have a whisk, try beating the butter first before adding the sugar. You will find that it won't blend as well when you beat together with a whisk.
Why coconut sugar? I find that recipes containing chocolate are already sweet, unless you are using bitter 85-90% dark chocolate of course. Because dark chocolate is sweet, I find that coconut sugar balances it out and does not make the cookie too sweet. I have used this recipe with brown sugar before and have noticed the difference in sweetness and prefer the coconut sugar.
Why choc chunks and not choc chips? Simple: because they taste so much better! Once I started using choc chunks from a chocolate bar, I have never turned back. Trust me when I say you will want to use a chocolate bar for the chunks rather than choc chips! And if I'm honest, a dark chocolate bar is probably slightly cheaper than a packet of choc chips. So go for it!
The size of the cookies depends on your preference. I like to make them small for easy and minimal messy eating with my young children. But if you prefer to make your cookies bigger, go for it. I would just leave them in the oven for 2-5 minutes longer.