Guilt-less Desserts & Treats for your Family
I have tried a few times today to sit down and write a great story for you.
I started writing one about how I’ve given up Sweet Potatoes and am now getting my carbs from Ice Cream but that seemed too sad to share.
I then thought about writing a letter to you admitting that I watched the first episode of the Dynasty remake on Netflix but I thought you’d judge me too harshly if I did and you wouldn’t want to be my friend anymore.
I then decided I’d go back to the past and share a story with you about how I used to secretly wear my cousins hand me down shoes to school as I was teased for wearing the sandals Mum made me wear, but then I realised Mum might actually read this (when she’s not playing Candy Crush) and I’d get in trouble (do adolescent punishments accrue over 25 years… will I be up to life in the big house by now?!).
Then the reality of my ‘blah’ set in and I realised I didn’t have it in me today to write you a humorous and engaging story (did I mention that I’m usually pretty witty too?!) so instead I bring you these Strawberry Chocolate Chip Cookies. They taste better than the story was going to tell you about how we only ate strass and tomato sauce sandwiches for the whole of Grade 1 or I went through a fairy bread for lunch phase… when I was 16.
These Strawberry Chocolate Chip Cookies were the result of instituting a ‘no waste’ policy in the kitchen. 2yo Miss L has an addiction to strawberries but insists on taking a bite or two of a strawberry before returning it to the tub. She keeps biting and flinging until all she can see is green tops in the container. What she doesn’t realise is underneath all her discarded foliage are more strawberries… and even her unwanted remains are still half good.
From the left over strawberry pile I had enough little pieces of diced strawberries to make these tasty Strawberry Chocolate Chip Cookies. There’s no need for artificial strawberry flavourings when you add the real thing; just make sure you use ripe, fresh strawberries that are diced up nice and small. If your pieces are too large, or you use frozen strawberries, the Strawberry Chocolate Chip Cookies will be too wet and messy. That would be waste of a good cookie. These Strawberry Chocolate Chip Cookies are crispy on the outside (depending on how thin you press them before baking) and soft on the inside.
At the base of this Strawberry Chocolate Chip Cookie recipe is a really good cookie. Almost like a butter cookie, the base recipe could be easily adapted for your favourite flavour, or whatever left overs are in the cupboard. You could just add 200gs of Chocolate Chips, swap the strawberries for sultanas with a dash of cinnamon and walnuts or add some orange zest. Let your pantry be your cookie flavour guide!
Did you know that I am like the Martha Stewart of Healthy Christmas baking? (if I do say so myself!!).
If you’re looking for more tasty Mummy Made.It recipes for your festive period you need the ‘A Healthy Christmas’ recipe book. With now over 70 dessert and treat recipes there is something for everyone to make sure no one feels left out. You can get your instant copy here for just $12.99.
Strawberry Chocolate Chip Cookies
- 1/2 Cup Coconut Oil
- 1/2 Cup Maple Syrup/Rice Malt Syrup
- 3 teaspoons Vanilla Extract
- 2 Eggs
- 1 1/2 Cups Arrowroot
- 2/3 Cup Coconut Flour
- 1 teaspoon Bicarb Soda Baking Soda
- 1/2 teaspoon Salt
- 1/2 Cup approx 80-100 grams Chocolate Chips
- 2/3 Cup diced ripe fresh Strawberries
- Preheat the oven to 180C/360F. Line and grease 2 baking trays.
- Using a blender, place all the wet ingredients in a bowl and blend/pulse til combined. Alternatively a kitchen stand mixer with a beating attachment can be used or it can be done by hand with a big spoon/whisk and a strong arm.
- Add the dry ingredients and blend until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
- Gently, and not too much, fold in the strawberries and chocolate chips.
- Take heaped Tablespoon amounts of mixture and form into a ball. Place the ball on the tray and, using your palm or a spoon, flatten 1/2 to 2/3 way down. The cookies will spread so allow 5 cm between each cookie. Repeat and use the other trays.
- Bake the Strawberry Chocolate Chip Cookies for 13-15 minutes.
- Allow to cool on the tray and then eat lots! Cooled cookies can be kept in an airtight container but they will soften the lobger they are left (so eat more!)