Guilt-less Desserts & Treats for your Family
One of the great things about having a blog is creating your own platform to say what ever you like. You can express your feelings, discuss random things that no-one in ‘real life’ wants to talk to you about (like how versatile sweet potato really is!) and share photos of your super cute kids.
You can also indulge in a spot of shameless self-promotion from time to time….like today.
I’ve just launched my new Work With Me page on Mummy Made.It and I’m asking you for a favour.
If you are here, looking through recipes and drooling over cupcakes and cookies then there’s a good chance you and I could be BFF’s. If you see something you like please share it with your friends, pin it and (most importantly) bake it and take a photo of your tasty creation (#mummymadeitbakeoff). This way more people can start to see that eating healthier and living with allergies or intolerances isn’t all kale and rice cakes.
If you are here and you work in the health industry, have your own website or food product or have a brand that would be the Kylie to my Jason (i.e. the perfect match that’s ‘especially for you’), then please head over to my new Work with Me page and consider using Mummy Made.It to help build healthier and tastier content.
And, finally, if you are reading this and you work for a publisher then I have an exciting recipe book idea for you (plus I’ll love you forever and will bake you a cake a day for a month!!).
So, self-promotion. Something I’m not great at doing (I’m cringing as I write this) but something that’s necessary if we are let everyone know that ‘Healthy can be Tasty too’!!
And now…onto the real reason you came here; these Hard Boiled Egg Chocolate Cookies.
These Hard Boiled Egg Chocolate Cookies are the cousin to these Chocolate Chip Cookies. Just like all my recipes, once I create a basic version I like to jazz it up and give you more flavour alternatives (remember my Poke Cake obsession?!). Making a Chocolate Cookie was a no brainer cause…chocolate. Derr!!!!
These Hard Boiled Egg Chocolate Cookies are crispy on the outside and a little bit cakey in the middle aka pretty much perfect. They are made with a crazy ingredient though…a diced hard boiled egg. When you really think about it adding an egg to a cookie isn’t weird at all but adding an already cooked egg. Now that is a bit weird, but you know…it works!!
I have used a kitchen blender to make these Hard Boiled Egg Chocolate Cookies to ensure that the coconut oil and egg are well combined into the mixture (the last thing you want is chunks of egg in your cookies). You could also use a kitchen stand mixer with a paddle attachment or a hand blender, just cut or mash the egg up really well first.
We have been really into making cookies lately, especially these Snickerdoodles. Do you have a favourite cookie that needs ‘healthifying’? Leave me a comment below and I’ll get to work.
P.S. The super Cute Winnie the Pooh jumper was made by my Mum.
- 1/4 Cup Coconut Oil
- 1/3 Cup Maple Syrup/Rice Malt Syrup
- 3 teaspoons Vanilla Extract
- 1 hard boiled Egg, diced into small pieces
- 1/2 Cup Arrowroot
- 1/4 Cup plus 1 Tablespoon Coconut Flour
- 1/4 Cup Cocoa
- 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 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 longer 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.