What’s the time??
I woke up way too early, even for breakfast!
It’s December and it’s still dark outside. Our Christmas lights are visible from my kitchen window. No other lights are on out there. Of course not! I am the only crazy woman who, out of all days, had to be up at 5 on a Sunday!
Daisy is half asleep, morning sleepy eyes <3
When she’s wrapped up in her blanket she can sleep for ages..like my other sleepy heads upstairs. They won’t come down for at least another couple of hours!
As for me, a few stretches and I’m in front of the fridge.. I’m going for cashew milk, cold. I know, cold drinks in the morning and during the cold months doesn’t sound appealing, especially to me, I’m all for warm drinks in the morning.
However, wait until I’ll introduce you to my triple chocolate chunky beauties. I mean cookies.
Believe me, these babies looove cold milk. Cashew, preferably.
These chocolate chunkies are not to be confused with the store bought sugar laden, gluten-y, processed type of cookies. These demand respect! The recipe combines pure cocoa with coconut butter and coconut sugar, making them naturally free from gluten, dairy and grains..yet at every bite I guarantee happy thoughts:)
Now, moving into the living room, book or TV? LOL as if..!!
Book it is..♥ always books.
and my favourite, Suzanne Somers:)
In the meantime it’s nearly 8 o’clock! It’s finally getting lighter..
Double Chocolate Cookies GF DF Grain Free ♥
100 g dark chocolate
50 g gram flour
50 g potato starch
30 g cocoa powder
3/4 tsp bicarbonate of soda
1/2 tsp pink Himalayan salt
80 g coconut butter
110 g coconut sugar
1 whole vanilla pod
2 eggs cold from the fridge
100 g dark chocolate chips
Preheat the oven to 170°C
Break the dark chocolate into pieces and melt it à bain marie
Mix the flours, cocoa, bicarbonate and pink salt aside in a bowl
In another bowl, mix the coconut butter with the coconut sugar, add the melted chocolate and stir well
Finally beat the eggs aside and add them to the mixture together with the vanilla
Add the chocolate chips
At this point you should be able to scoop out 10 small/medium balls out of the mixture, lay them on a baking sheet, on a tray and be careful not to flatten them, keep them into ball shapes
Move them into the oven for about 12-14 minutes, the dough shouldn’t be completely dry, the skewer test would come out semi clean
Finally, I suggest you wait for them to cool down before eating them, but on this, I continuously fail..
I hope you’ll love them as much as I do.