It was biscuit week on The Great British Bake Off. Need I say more? Now, don’t go expecting a perfect crunch on these babies, because they definitely wouldn’t be Paul Hollywood-approved. Expect a dense, gooey, flavour explosion not incomparable to a brownie or half-baked cookie. They may turn out crisp if you use smaller dollops on the baking sheet, but I went all out in the kind of crazy desire for baked goods that only GBBO creates. Enjoy!
For the cookies:
90g any gluten-free flour (I used chickpea flour/gram flour)
170g your choice of liquid sweetener (I used Yacon syrup)
1 tbsp coconut oil
For the chocolate sauce:
1 tbsp melted coconut oil
1 tbsp honey
1 tbsp cacao powder (add more for a thicker sauce)
Handful of finely chopped hazelnuts
Just mix all cookie ingredients together with a wooden spoon. Dollop on to a baking sheet and bake at 185 for 10 minutes. Whilst cooking, make the chocolate sauce by melting the ingredients together and stirring well. Once the cookies have TOTALLY cooled down (like 30 minutes) drizzle the chocolate over and then immediately sprinkle the hazelnuts over the top. Place the whole tray in the fridge or freezer for the chocolate to set.
These yummy cookies are gluten, dairy and refined sugar free and pack a serious punch thanks to the energy-boosting nuts, oats and banana. You could even make a batch and grab one for breakfast on the way out the door. I sweetened them with Yacon syrup from Of the Earth Superfoods, Yacon is a sweetener extracted from the root of the Yacon plant, which grows in the mountain ranges of the Peruvian Andes. It has a malty, earthy taste and here’s why it’s a great sugar alternative; it contains about 50% FOS sugars, which are naturally occurring and pass through the body undigested (meaning they will not raise your blood glucose levels) so it has half the calories of sugar. It is also a good source of dietary fibre, which is great for your digestive health.
Let me know if you make these delicious cookies by tagging me on Instagram or Twitter @georgiaadolpho