These beauties are everything that we’re looking for in a chocolate cookie. Crunchy, chewy, chocolaty, and gorgeously dark. Extra chocolate chips or nuts can be added as desired.
150g dark chocolate (or vegan alternative), chopped
125g unsalted butter (or vegan alternative)
2 cups of Habesha teff flour (both brown and white work equally well)
1 cup coconut sugar (or dark brown sugar)
½ cup of good quality cocoa powder
3 large eggs (or vegan alternative), slightly beaten
2 tsp. gluten-free baking powder
2 tsp. vanilla extract
3 tbsp. almond milk
Preheat oven to 160 ˚C or 150 ˚C (if fan). Line a couple of baking trays with baking parchment.
Combine chocolate and butter in a small saucepan and melt over low heat. Stir occasionally until combined. Set aside to cool slightly.
In a large bowl, combine the sifted flour, sugar, cocoa powder and baking powder. Stir in the beaten eggs and vanilla essence, then fold in the chocolate and butter mixture. Gently stir until fully combined and ready to roll in your hand.
Roll large walnut-sized portions into balls and place on the prepared tray. Ensure the cookies are spaced about 5cm apart, then press to flatten to approximately 5cm wide.