Nothing says thank you quite like a batch of homemade cookies.
Now, if you want your thank you to be really special, go a step further and make the cookies with chocolate chips, cacao powder, or a bit of both. Add chocolate and you’re just about guaranteed to make the recipient jump up and down with excitement. Their eyes will go all beady, and; if you’re lucky, you might even get a hug out of it.
I made these chocolate cookies as a thank you to one of my longstanding clients who’s referred me to a bunch of her friends and family. The power of a referral is huge and I’m super appreciative of it.
To thank her, I wanted to create a nut-free, dairy-free, gluten-free, corn-free, egg-free treat that wouldn’t impact her training, would squash her frequent chocolate cravings, and not aggravate her stomach with complicated ingredients.
I went to my 5 ingredient chewy vanilla coconut cookies for inspiration. A bit of tweaking of the ingredients – replacing the almond flour for cocoa powder and the egg with a flax egg, and I was sure this treat would be the perfect way to show my thanks.
… and then I made a batch for myself for good measure.
Hey, sometimes it’s good to thank yourself too!
- Preheat oven to 350F and line a baking sheet with parchment paper or silicon baking mat.
- Combine all ingredients in a large bowl and mix until combined.
- Grab about ¼ cup of mixture with hands and press together, flattening out like the mud pies you may have made as a kid with the mud in your backyard (I swear these cookies will taste better!)
- Place on prepared baking sheet and bake for 15-18 minutes, or until golden. Mine were perfect at 15 minutes.
Many of you were wondering what type of unpasteurized honey I use. I hate to disappoint, but it’s nothing fancy. It’s the most inexpensive option at Superstore, it’s unpasteurized and I love it.
Something I didn’t know about honey until I spoke with a local beekeeper in the area, is that honey can’t be organic and unpasteurized at the same time. It’s either or. I don’t know about you, but I’d rather have the immunity boosting benefits from honey than anything else, so I go for unpasteurized.
If you’re making the vegan version; as mentioned above in the recipe, feel free to swap out the honey with brown rice syrup or date syrup. Maple syrup may work too, but you might have to used less than what is called for in the recipe just because it’s a bit more watery than honey.
For this test, I made an egg-free batch and a normal batch following the recipe above.
There was no difference in the egg-free vs. normal dough when it came to forming the cookies. But boy, the egg-free batch was so much more fudgy in it’s raw state.
I could have just sat there with a spoon and polished off the whole bowl… but I didn’t.
The egg-free cookies are on the left, the egg cookies on the right. You can tell slightly that the ones containing eggs are a bit more fluffier. Taste wise, I found the egg-free ones to have more fudge-like qualities. They were much softer though and would probably fall apart if you shook them around a bit. But who shakes their cookies?
Just expect that your hands are going to be covered in chocolate as you’re shaping the cookies. If you feel that this is a bad thing… what’s wrong with you?
Lick, repeat, lick, repeat. You get the idea.
Just don’t forget to wash your hands. Ugh, my sister would always lick her fingers when we were baking and then continue on. It drove me crazy!
I recommend leaving just a tiny bit of dough in the mixing bowl so you can snack on it while your cookies are baking.
<3 for all things chocolate, and for awesomely supportive clients and readers.
Have a fantastic Wednesday!