There is something special about cookies that provide more then just sweet taste. The mix of crispy and chewy, sweet and salt – and a hint of bitter. I call them grown up cookies, but your kids will love them too!
Let’s try to do things in the right order today – so turn on the oven to 140 C (280 F).
Then, to a big bowl – add the following
- 100 g (3.5 ounce) butter
- 1 egg
- 2 tbsp’s honey
- ½ tbsp vinegar
and leave it for now. The butter will get a chance to get to room temperature…
In a small bowl or measuring cup – add the following
- 100 ml (0.4 cup) almond powder – which is ground blanched almonds
- 3 tbsp’s coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 100 ml (0.4 cup) pumpkin seeds – slightly chopped
- 100 ml (0.4 cup) nuts (I used walnuts) – also, slightly chopped
- 100 ml Goji berries – or maybe raisins if you don’t have goji…? But the cookies will be much sweeter then.
- 50 ml sesame seeds crushed – I just give them a quick spin in my mixer / grinder.
Mix together with a spoon
Chop 40 g really dark chocolate. I really prefer 85 % dark here, since it gives that perfect bitterness – but use what you like.
Now – using an electrical whisk – mix the butter, egg, honey and vinegar. It will not become a smooth cream – don’t worry. Then add the dry ingredients and keep mixing till you have a dough. Finally add the chopped chocolate and mix them in with a spoon.
Baking pan and baking sheet out – and using a spoon and a fork, form about 20 cookies. They will not spread – so make them flat. You can take a look at the description over at “chocolate chip cookies” but I made these slightly bigger…
Place them in the lower part of the oven for 25 minutes
When done – turn off the oven and take cookies out and leave them on the baking tray to cool down completely (or they will totally crumble). Once cooled – carefully turn them around so the downside faces up, and put them back into the oven that should now have cooled down – turn oven back on, on low heat, for four or five minutes just to get some heat. Then turn off and leave the cookies inside with the oven door slightly open (wooden spoon in the door crack…)
I know that sounds terrible complicated, but it’s really not. And it’s totally worth it to get the perfect crunch.
These cookies have been very popular in our house this last week. Third batch is already gone, so I’m off to the kitchen now to make a fourth…