Chocolate Truffle Cookies
Grain and Gluten Free
225g (8oz) salted butter or margarine room temp
150g (3/4cup) all natural cane sugar/muscavado
40g (1/4cup) mesquite flour
60g (1/2cup) coconut flour (you may need a little less)
40g (1/4cup) almond meal*
2.5g (1/2tsp) baking soda
2.5g (1/2tsp) salt (I like a salty bite but dismiss if you don’t want it salty)
60ml (1/4cup) coconut milk
2 squares (28 g) unsweetened baking chocolate- chopped
5 squares (65g) semi sweet chocolate- chopped
5ml (1tsp) vanilla
15ml (1tbsp) virgin coconut oil
50g (1/2cup) chocolate chips
Pre heat oven to 180C
In a small sauce pan, boil the coconut milk and add the chocolates
and stir until melted.
Add in the vanilla and coconut oil and set aside to cool slightly.
In the bowl of your mixer, cream the butter and sugar together until light and fluffy, about 3 minutes.
Add eggs one at a time
combine flours and almond meal*, salt and baking soda and add to the cookie batter.
Mix on medium until well combined and turn down to stir.
While the mixer is on the lowest speed, add in the melted chocolate mix and stir until fully incorporated.
Stir in the chocolate chips
On a parchment lined cookie sheet, use a small ice cream scoop to measure out the cookie batter.
Press down to compound a little bit to push out trapped air.
Bake for 15 minutes.
* semolina or fine polenta can be substituted for the almond meal although you may need to add slightly more butter or oil.
Recipe from The Wholesome Home