Guilt-less Desserts & Treats for your Family
I chucked a tantrum this week.
It wasn’t your classic 2 year old lying down in the aisle of the supermarket whilst thrashing around tantrum. Nor was the 3 year old kind involving a boisterous screaming match and much foot stomping. It was the Mummy kind, and it came after 2 weeks of winter school holidays that has seen us cooped up indoors for most of the time with crappy weather or snotty noses. So it was not only warranted but probably a week overdue.
After a morning full of whining, tears for no reason and so much sibling fighting I decided that enough was enough. If they weren’t going to stop then I was going to run away (did I mention that I’m also 8 months pregnant and am the size of an overpriced mansion, so my tolerance levels are pretty low?). The furthest I could get was my bedroom, so I explained to the boys that their behaviour had been unacceptable and I needed to get away from them/it before I got too angry at them. I took myself off to bed and pulled the covers over my head (it was also a pretty cold day so getting all snuggly in bed was a bonus). No screaming, no kicking, no swearing; all in all a sedate tantrum really. Alone time (yes, even bathroom alone time) is a rare thing as a Mum so you take any opportunity you can get.
Unfortunately (and predictably) my alone time lasted all of 3 minutes. That’s the time it took for the boys to realise I was serious and to find me. Thankfully in that 3 minutes they had decided that they better start being nice… or more likely it was getting close to lunch time and they needed me to come out of hiding to make their food. Whatever their motivation we had a much more pleasant afternoon, and I felt all the more better for having had my tanty.
These Black Forest Cookies are a simple decadent treat that take 5 minutes (or less!) to make and will be ready to devour 15 minutes later. So, you could make them when in hiding from the kids; unfortunately chances are they would have found you by the time they were ready and they’d eat them all. The great thing about Nut Butter based cookies is that they are so simple to make, especially if you are using store bought nut butters. The cookie dough can be mixed by hand in a bowl (no fancy equipment required) and they don’t need to be rested or placed in the fridge before baking. I should know about the simplicity of Nut Butter Cookies; I have made chocolate, lemon, cranberry and Christmas flavours. I’m also playing with an idea using cookie dough and a waffle iron.
These Black Forest Cookies use the traditional flavours of a Black Forest dessert to make a rich cookie that would go well as an afternoon tea treat or a late night munchie. I make my own Nut Butters (using this method) but this time consuming task isn’t for everyone. This recipe will work just as well with store bought nut or seed meal, however the flavour may differ slightly depending on the type used. The same goes for the Choc Chips. I have detailed the method I use here: it’s really easy and I usually have a stash in the freezer ready to go for a cookie emergency (such a situation does really exist!). Store bough choc chips can be used in place if you prefer.
Love these Cookies? The ‘Mummy Made.it A Healthy Christmas’ eBook has more festive themed nut butter cookies and even shows you how to use them to make a ripple cake. The best part? ‘Mummy Made.It A Healthy Christmas’ is now 50% off for the month of July so you can get your healthy bake on all year round. Get instant access here.
- 1 Cup Almond Butter (see notes for link to make your own)- can be substituted for other nut/seed butters
- 1 Egg
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Milk/Cream of Choice (for a sweeter cooki replace with extra maple syrup)
- 2 teaspoons Vanilla Extract
- 1 teaspoon Bicarb Soda
- 2 Tablespoons Cocoa
- 100 grams Chocolate Chips (see recipe below)
- 1/2-3/4 Cup dried Cranberries or Cherries
- 1/4 Cup Coconut Oil
- 1 Tablespoon Maple Syrup/Honey
- 1 teaspoon Vanilla Extract
- 1/4 Cup Cocoa
- Preheat the oven to 175C/350F.
- Line and grease 2 baking trays.
- Place all the ingredients (except the cranberries and choc chips) in a mixing bowl and stir until combined.
- Add the Cranberries (start with 1/2 Cup and add more if desired) and Choc Chips and lightly stir until just combined.
- Place spoonfuls of cookie dough on the baking trays and flatten slightly into circles using a spoon.
- Place 6 cookies on each tray (the recipe makes 12 cookies) as the cookies will spread slightly.
- Bake (1 tray at a time) for 10-14 minutes (the time will vary according to how your oven works. Judge the cookies readiness by the firmness of the bottom of the cookie).
- Allow the cookies to cool on the tray before serving.
- Melt the coconut oil in a saucepan over a very low heat.
- Stir in the maple syrup and vanilla.
- Add the cocoa and allow to thicken slightly.
- Pour the Chocolate into a small lined baking tray and freeze for 1 hour.
- Remove the Chocolate from the freezer and break into large pieces.Place the pieces in a zip lock freezer bag.
- Using a rolling pin, hammer, your feet etc bang the bag until the pieces are broken into smaller pieces.Use immediately or refreeze for later use.
- Alternatively, use a sharp knife and a cutting board to cut the chocolate into small pieces (this is the more grown up way to make Choc-chips).
- Use immediately or refreeze for later use.