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Yummy Choc Chip Cookies

Making waste free cookies are a simple and delicious way to reduce your snack waste. This recipe calls for no eggs and many ingredients that can be bought from a bulk food store. Milk is a difficult product to find with no waste, but don't be scared of that! As long as you recycle your milk bottles properly, you are doing your part. 

From creating this recipe and participating in this 'challenge' I have learnt that baking paper is compostable, which means you can use it to save cleaning the dirty trays which mean less water wastage! The only packaging I wasted making these cookies was the baking paper and a cacao packet as I had this ingredient left over in the cupboard

This recipe is vegan and refined sugar-free. These delicious soft cookies have none of those nasty artificial ingredients that many store bought cookies have and are packed with loads of health benefits. 

So here we go your yummy chocolate chip cookies! This recipe makes 10, so try not to eat them all at once!

You will need:

  • 1 cup of tapioca flour
  • 2 Tbsp of almond butter 
  • 1/3 cup of almond milk (any milk will do)
  • 2 Tbsp rice malt syrup
  • 1 cup of cacao
  • 1/2 cup of unsweetened dark chocolate chips or cacao nibs (no less than 80%)
  • 1 tsp of cinnamon
  • 2 Tbsp of melted coconut oil
  • 1/2 tsp of vanilla extract
  • 1/2 cup of coconut sugar
  • 1 tsp of baking powder
  • pinch of salt

How to make them:

  • Preheat your oven to 180 degrees fan forced, Combine both the dry ingredients and the wet ingredients into a large bowl
  • Mix till combined. Note that the mixture is quite wet and gooey, don't worry you're on the right track.
  • Using a tablespoon, spoon the mixture onto a lined baking tray. Leaving enough room between each cookie as they will spread. 
  • Place tray into the oven for 12-15 minutes. leave to cool for 5 minutes. Store in an airtight container in the fridge.
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