Sunday, 12 June 2011

Quick & Easy Coconut Chocolate Cookies

Two of my favourite ingredients chocolate and coconut! The nice thing about these cookies is the coconut gives a great chewy texture to the spongy cookie, not forgetting the great taste, of course!

The Ingredients
125g unsalted organic butter or soya / olive spread
175g xylitol
1 medium egg
2 tsp vanilla extract
150g gluten free plain flour
1/2 tsp gluten free baking powder
Pinch of salt
75g xylitol chocolate
Couple of handfuls of shredded coconut

The Equipment
Assortment of forks and knives
Greaseproof paper
Baking tray
Cookie cutter
Large mixing bowl
Measuring jug

The Method
Preheat oven to 180oC. Place greaseproof paper on a baking tray.

Sift the flour, salt and baking powder into a large mixing bowl.

Chop chocolate into small chunks (this can be done in the blender). And then add the chocolate and the coconut in the flour and mix until evenly dispersed.

Put the xylitol, egg and vanilla into a measuring jug and mix well.

Gently melt the butter, once melted completely, add to the xylitol/egg/vanilla mixture and stir thoroughly.

Add the butter mixture to the flour mixture and stir until well and evenly combined. The result is a pretty runny mixture. 

Pour the cookie mixture all in one 'lump' onto the baking tray. Spread the mixture evenly across the baking tray, to be baked 'tray-bake' style. 

Once ready place into the oven for 15 minutes. 

Once out of the oven and cool enough to handle its to time employ an exciting piece of equipment - the cookie cutter. This is the first time that I have had cookies that are actually round!

The great thing about using a cookie cutter is you get a bunch of presentable cookies but you also get a whole heap of broken bits. 

The broken bits can be easily nibbled at in secret and you can hardly tell the supply has been depleted! :-)  

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