When you get a new cookbook, what’s the first recipe you rush to check out? Mine is always something chocolate based. So on receiving Deliciously Ella’s new book Quick & Easy the first recipe I jumped on making was her Nut Butter Chocolate Chip Cookies which have been so popular in our house that I have made 2 batches in 2 days! They are as the book promises – Quick, Easy, and totally delicious! Everything in the book looks tasty and I would definitely recommend adding it to your book shelf if you are looking for a great vegan healthy cooking book. You can check out my other fave healthy cooking books in my resources section here.
I amended the sugar quantities to 80g rather than 100g and used 85% dark chocolate and they were plenty sweet enough for us.
Recipe from Deliciously Ella’s New Book Quick & Easy:
Makes about 10 cookies
5 tablespoons melted coconut oil
100g coconut/brown sugar
150g gluten-free flour
1 teaspoon baking powder
50-100g dark chocolate chopped
5 tablespoons almond or oat milk
2 tablespoons of almond (or any other nut or seed) butter
Pinch of salt
1 Preheat the oven to 170 C. Line a large baking tray with baking parchment.
2 Place the coconut oil in a bowl and mix in the sugar, flour, baking powder and dark chocolate. Add the milk, nut butter, and salt, and mix well until the mixture comes together.
3 Use a tablespoon of mixture for each cookie, pressing the mix firmly together and shaping it into a ball.
4 Place the cookies on to the lined tray and bake for 12 minutes. They need quite a lot of space between them as they might spread as they bake. When they come out of the oven, they will still be a little soft, which is exactly what you want!
5 Leave them to cool on the tray and they’ll finish setting.
6 Store in an airtight container for up to a week (it’s unlikely they will last that long!)
I hope that you love them as much as we have! Happy baking x
