Guilt-less Desserts & Treats for your Family
I was going through my old note books last week looking for an old recipe when I came across lots and lots of unpublished, unfinished recipes. As I read through my scribblings and scrawls I could see the evolution of my recipes as my own dietary needs changed. In my earlier note books there are a lot of recipes with dates and nut meals, ingredients that have been switched to FODMAP friendlier Rice Malt Syrup and Arrowroot in recent years. There were recipes with Avocados used in strange ways and so many recipes with big red X’s and NO NO NO in large letters (which mean they probably tasted so bad that not even the dog would eat them!!).
One of the many recipes I found that I thought deserved a second chance were these Hard Boiled Egg Chocolate Chip Cookies. The original recipe was actually for a chocolate version that also contained avocado and dates and tasted great when cooked as Churros (I know…random but it did work!!). I decided that that version was better left in the past (along with the floral running pants I wore that year) and got to work on re-inventing the Hard Boiled Egg Chocolate Chip Cookies.
These Hard Boiled Egg Chocolate Chip Cookies are not that crazy a recipe…well not for me at least! But for some reason when you tell people you added a cooked egg, as opposed to a raw egg, to the cookie dough they look at you like you’ve told them you’ve added dog poo to their cookies. It’s just an egg, a slightly different version of the normal raw egg added to cookie batter, but still I’ve done much crazier things that people have made and happily eaten (like this Cauliflower Cheesecake for example). Using a cooked egg can make the dough a bit drier if it’s not mixed properly so be sure to mix it well.
Hard Boiled Eggs are a regular find in our fridge. They’re a great addition to the kids lunch box, a quick and healthy snack on the run and, now, an ingredient to a tasty Chocolate Chip Cookie. These Hard Boiled Egg Chocolate Chip Cookies are a super tasty, soft cookie that I have made 3 times this week alone. They aren’t cakey or crispy; they’re somewhere in between which is a perfect place for a cookie to be. I have pressed the Hard Boiled Egg Chocolate Chip Cookie dough down on the baking tray to prevent them having a cakey texture which does give them a slightly crisp edge. Super nice!!! I have added 50 grams of Chocolate Chips, but feel free to add nuts or dried fruits instead.
I have made several versions of Chocolate Chip Cookies before, including these which Zucchinis, these with Strawberries and these very odd ones from my Avocado phase, but these Hard Boiled Egg Chocolate Chip Cookies are so easy to make in the blender and my biggest critic (he’s 8 and has a white fro) loves them…and on one will ever guess that you’ve used a hard boiled egg.
- 1/4 Cup Coconut Oil
- 1/4 Cup Maple Syrup/Rice Malt Syrup
- 2 teaspoons Vanilla Extract
- 1 hard boiled Egg, diced into small pieces
- 1/2 Cup plus 2 Tablespoons Arrowroot
- 1/4 Cup plus 1 Tablespoon plus 1 teaspoon Coconut Flour
- 1/4 teaspoon Bicarb Soda (Baking Soda)
- 1/2 teaspoon Salt
- 50 grams Chocolate Chips
- This recipe makes 100 grams
- 1/4 Cup Coconut Oil
- 1/4 Cup Cocoa
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- Dash Salt
- Preheat the oven to 180C/360F. Line and grease 2 baking trays.
- Using a blender, place the coconut oil, maple syrup and vanailla into the bowl and blend/pulse til combined. Alternatively a hand blender can be used.
- Add the diced hard boiled egg and blend until no egg chuncks remain.
- 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 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 only a bit so allow 2-3 cm between each cookie. Repeat and use the other trays.
- Bake the Hard Boiled Egg 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!)
- Melt the coconut oil in a saucepan over a very low heat. Stir in the maple syrup and vanilla.
- Stir/whisk through the cocoa. 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.
- Use a sharp knife and a cutting board to cut the chocolate into small pieces
- Use immediately or refreeze for later use.