Dan Churchill

Chunky Chocolate & Coconut Cookies

Dan Churchill
PREP 5 MIN
•
COOK  15 MIN

You had us at 'Chunky', Dan! These crowd-pleasing cookies are rocking the classic combo of chocolate and coconut and could be hitting your tastebuds in just 20 minutes.

DF

GF

V

Number of servings
2
Ingredients

1⁄8 cup (18 3⁄4g) almond butter (or other nut butter)

1⁄8 cup (16ml) maple syrup (honey or rice malt syrup)

1⁄8 cup (7 1⁄2g) coconut oil

1⁄8 tsp vanilla extract

1⁄4 large egg

1⁄4 cup (33 3⁄4g) plain flour (or gluten-free if required)

1⁄8 tsp ground cinnamon

1⁄8 tsp sea salt

1⁄8 tsp bi-carb soda

1⁄8 cup (11 1⁄4g) 70% dark chocolate chips (or dairy-free alternative)

1⁄8 cup (2 1⁄2g) coconut flakes

Methodbased on 16 servings
1

Preheat oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper.

2

Place almond butter, maple syrup, coconut oil and vanilla in a small saucepan. Gently heat, stirring continuously, until just combined. Don’t overheat. Transfer to a large bowl and allow to cool slighty. Whisk in eggs, one at a time.

3

In a separate bowl, combine flour, cinnamon, sea salt and bi-carb soda.

4

Gradually add dry ingredients to wet ingredients and stir to combine.

5

Stir through chocolate chips and coconut flakes.

6

Roll dough into golf-ball sized balls and arrange on baking tray. Press cookies down slightly to flatten and bake for 10-12 minutes. Rest for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Informationper serving

Energy (kJ)

894 kJ / 213 cals

Protein

5 g

Fat

12.8 g

Sat. Fat

6 g

Carbs

19.6 g

Sugar

6.8 g

Fiber

1.7 g

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