My loved ones at home have the biggest sweet tooth you can imagine so I’m constantly on the lookout for healthy sweet treats that can be enjoyed without worrying that my daughter will end up in a sugar coma. 🙂 In such a case cookies come in handy. At least I find that they’re made quickly and can be enjoyed as a snack in between without any fuss. And after all who doesn’t like cookies?! These chocolate chip cookies are made with brown top millet flour that contains vast amounts of good nutrients – magnesium, iron and silicium just to name a few and of course raw chocolate. I also added whole spelt flour to the batter so these little cookies are vegan and sugar-free nutrients bombs.
They’re done in 30 minutes and if they survive the cool down time taste amazing with a cup of coffee or tea. If you haven’t tried brown top millet flour give it a try. It’s mostly available in health food stores.
Chocolate and brown top millet flour cookies
- 1 tbsp ground flax seeds + 3 tbsp warm water
- 75 g coconut blossom sugar
- 50 g soft coconut oil
- 1/2 tsp ground vanilla
- 150 g brown top millet flour
- pinch of salt
- 2 tsp baking powder (aluminium-free)
- 150 g whole spelt flour
- 150 ml almond milk or any other plant based milk
- 40 g raw chocolate, chopped
Preheat oven to 160°C/320 F fan oven and line two cookie sheets with baking paper.
Mix flax seeds and warm water in a bowl and let soak for 10 minutes.
In a mixing bowl or kitchen machine mix coconut blossom sugar, coconut oil and vanilla. Beat until creamy, add flax seed mixture and mix again.
In another bowl mix flours, salt and baking powder. Add to the batter along with almond milk and mix until smooth. Fold in the raw chocolate pieces.
Drop spoonfuls of batter onto the prepared cookie sheets and bake in the oven for 15-18 minutes. Take out and leave to cool.