What do you do when it’s a yucky weekend and Little Bear is at a loose end? Well in our house to stop her from getting creative on the walls with her crayons or completely removing every article of clothing from the drawers that she can reach (and that’s quite a few now…) you get her to do some baking with you.
The following cookies were supposed to be like Tammy Credicot’s Salted Chocolate Cherry Jumbles, but A) we didn’t have the right ingredients and B) Little Bear didn’t agree with some of the quantities. Any way the resulting cookies might not stack up in the looks department, but they are definitely tas-tee.
Enjoy with a nice cold glass of coconut, almond milk.
Pinch of salt
1 tsp vanilla extract
½ tsp almond extract
2 Tbs coconut flour
¼ Cup almond flour/meal
¼ Cup raw cacao powder
1/3 Cup maple syrup
½ Cup shredded coconut
1/3 Cup sultanas
1/3 Cup dark chocolate chunks (we used Green & Blacks 85% cocoa chocolate chopped into nuggets)
Heat your oven to 180C and line your baking tray with baking paper.
Mix everything together in a large bowl to combine and then scoop soup-spoonful amounts onto your baking tray pressing down slightly to flatten.
Bake for 12 – 15 mins. Let them cool completely before storing in the fridge.