INSTRUCTIONS

Hard Boiled Egg Chocolate Chip Cookies

• 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!)

Chocolate Chips

• 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.