Corinne Dosoruth
Corinne is a meditation facilitator, kids/teens, family yoga instructor, and reiki practitioner Level ll. Corinne is passionate about wellbeing, and food is a big part of her upbringing and life.
She believes healthy food contributes to nurturing a healthy mind. Herbal teas are part of her meditation classes, and often she makes her own concoction.
She often refers to the benefits of eating and cooking fresh meals with vegetables and herbs in her classes and loves to remind her students that cooking is a form of meditation.
Winter indulgence – Chocolate chip cookies
by Corinne Dosoruth
In Heidi’s column last week, she mentioned light food for this month such as broth and vegetable soup. I thought I should give you my light chocolate chip cookie recipe. Cookies are indulgence and what better time than winter to indulge?
Winter is the perfect time to do self-care. To hibernate eat warm food. Curl up with a book or watch your favourite show with a nice cup of hot dark cocoa. This will complement the cookies.
Please note that in this recipe I use coconut sugar therefore the cookies will be brown but if you don’t have any glucose issues then replace the Coconut sugar with caster sugar and you will get that nice brown colour that chocolate chip cookies have. I made both to see the difference in taste and I can guarantee that the healthier version tasted as yummy as the caster sugar version.
INGREDIENTS
IMPORTANT NOTE
Before you start on this recipe decide if you are going to use plain flour, gluten-free or coconut flour. With plain flour you can make your dough and bake it straightaway but if you are using coconut flour or gluten-free flour, you will have to leave your dough in the fridge for 3 hours or more. Mine was left overnight for the healthy version.
1 cup coconut flour (Alternative version is 1 cup of regular flour) * see below Almond meal
1 cup dark chocolate chip
1/2 cup brown sugar
½ cup coconut sugar (alternative is ½ cup caster sugar)
* ¾ Almond meal (use only if you are making the healthy version; if you are using regular flour then use 1 and ¾ cups of flour)
150 grams unsalted butter softened.
1 egg
1 teaspoon of vanilla essence
Note: Coconut flour and Almond meal can be replaced by 1 ¾ cup of gluten-free flour.
Always add the ½ cup of brown sugar as it will make your cookies chewy.
METHOD
- Preheat oven to 180c or 160c fan forced. Please check important note above.
- Line 2 baking trays with baking paper.
- Using an electric mixer or whisking by hand, beat butter and sugars, 1-2 minutes or until smooth and well combined. We use a wooden spoon to mix everything. Be mindful that if you overmix then your cookies will be hard. Mix until combined so that you can achieve the soft consistency.
- Beat in egg and vanilla and mix until combined.
- Stir in your flour, some of the dark chocolate bits (please reserve a few to decorate your dough) mix until combined.
- If you are using coconut flour cover your dough with foil and leave in the fridge overnight or 3 hours plus.
- Method is the same for any flour you choose: Roll 2 level tablespoonfuls of mixture into balls and place on your trays, 3cm apart.
- Use a spatula to press the balls down until they are flat. You can also use the spatula to correct them and make them round.
- Decorate with the reserved chocolate bits. (My son put 3 on each dough).
Bake for 15 minutes or less depending on your oven or what flour you use. The coconut flour will cook quicker. Use a fork to press in the centre of the cookie. If it comes out dry, then it is ready. Do not overcook as it will become very hard when it is cooling down on the tray.
The cookie should still look and feel soft when you remove from the oven.
Once cook take them out of the oven straightaway and let the cookies cool on a rack.
Mine tasted very good with a cup of dandelion tea.
