Chocolate, Cardamom and Rye Cookies


Lets be hones, being a new parent is exhausting and despite trying to eat healthy I had gotten into a very bad habit of eating way to much sugary things in an attempt to keep me going energy wise. So desperately tried going cold turkey, but that just got me really grumpy and standing in front of the open kitchen cupboard for minutes at a time, until I caved and put the baby in the stroller and went to the supermarket to buy something. sigh!

So one day standing in front of the open kitchen cupboard, I was looking at what was in it and a few ingredients stood out and I remembered a recipe I had seen on youtube some time back (click here to see the video) and decided to look it up and see if I had everything. Turns out I had, but with one alteration. So I ended up using coconut butter instead of regular butter, which makes these dairy free, but not vegan because of the eggs.

Now these are not healthy, they still have sugar and fat in them, but it is suppose to be a bit better ingredients than a normal cookie and they are quite rich in flavour, so I feel like I have satisfied my sweet tooth after one or two, so definitely helping me cut down a bit.

I wanna say that these are a bit like brownie bites and I thought they would get dry quite quickly, but they actually just seems to get more gooey the next day. They also have this warming spicyness from the cardamom, which make these the perfect wintery treat.

7 oz (200g) Dark good quality chocolate
2 oz (60g) coconut butter
2 Eggs
3/4 Cup coconut sugar
1/3 cup Rye Flour
1/2 teaspoon baking powder
1/2-1 teaspoon Cardamom (Depending on how strong it is)
1/4 teaspoonVanilla powder (or 1 teaspoon vanilla extract)
1 big pinch of fine sea salt.

Start of by melting the chocolate and coconut butter in bain-marie. Once melted, set to one side to cool for about 15-20 minutes.

Whisk eggs and coconut sugar until almost all the sugar has dissolved and it has a thick consistency. Whisk in the all the dry ingredients.

Then stir in the melted chocolate. I find that when you do that, you might activate the baking powder and the whole mixture starts to form air bobbles, so don’t use to much time stiring it in, so you retain some of the air bobbles.

Cover the bowl and set in the fridge to set for 20-40 minutes.

Turn on the oven to 400F (200C).

Taking about a large tablespoon worth of mixture and roll it into balls using the palms of your hands.

Place on a baking sheet covered in baking paper and bake for about 10 minutes.

Once done, slide the baking paper off the baking sheet, onto a kitchen counter and let them cool.