Cookies!

A few weeks ago my husband and I were talking about the amazing melt in your mouth chocolate chip cookies I used to make. In the 3 years that our son has been alive, I have never made them. Partly because they are filled with condensed milk, sugar, chocolate chips and all the glorious foods we left behind in our teenage years (mostly). I couldn't believe it. Given that they are the best cookies ever, I had to adapt them to fit our lifestyle. Tomorrow is my birthday, so Mr 3 and I decided to make my special cookies. 

The condensed milk I use is made using a scaled down version of the Quirky Cooking recipe. This just makes it easier for me because I can use 1 can of coconut cream from the cupboard. Ratios and method are from there. You can find the original recipe here. 

Recipe:

(makes approximately 50 cookies)

Condensed Milk:

1 400ml can coconut cream

80g maple syrup

Cookies:

220g butter (butter substitutes like Olivani work great too)

450g flour (gluten free flour works works great too)

2 tsp baking powder

Preheat oven to 180°C

Add coconut cream and maple syrup to thermomix bowl. Cook for 60 minutes at 100°C, speed 3.5.

When done, leave for a few minutes to cool in the bowl then blend on speed 3 for 5 seconds.

Add butter, flour and baking powder. Combine at speed 5 for 20 seconds.

Roll cookies into little balls then flatten on a making tray.

We like to split the mixture into 4 and flavour them with chocolate hazelnut spread (or chocolate coconut spread), sugar free jam, roll some in 100s and 1000s before flattening or adding cacao nibs and kneading through before rolling for 'chocolate chips'.

Bake at 180°C for 10-12 minutes.

The balls may be a little oily, but trust the cookies. They are soft and light and hard to have just one.

Almond butter and jam breakfast muffins

We love these muffins. Mr 2 and I throw them together in about a minute, jump in the shower and by the time we are done the muffins are ready.

Yesterday we spent the day at Rangitoto Island. We whipped up a batch of muffins in the morning and they kept us going for a long time. I was impressed with the amount of walking Mr 2 did. We walked from Rangitoto wharf via the coastal track to Mackenzie Bay, then up to the summit and back down to Rangitoto wharf via the lava caves. He probably did about half of it. Fortunately we had him in the Tula for the other half!

This is the first recipe I have created that I have shared with anyone other than family, so I'm a little nervous. I hope you like it!

Recipe:

(makes 6 muffins)

150g oats

1.5 teaspoon baking powder

pinch Himalayan salt

2 tablespoons honey

1 tbsp lemon juice

85g milk (we use rice milk)

30g sliced almonds

2 tbsp almond butter

1 tbsp coconut oil

1 egg

6 teaspoons fruit spread/jam (we like St Dalfour strawberry)

Preheat oven to 180°C.

Add oats to TM. Place measuring cup on. Blend 5 sec sp 9.

Add salt, honey, lemon juice, milk, sliced almonds, almond butter, coconut oil, and egg.

Combine 5 sec sp 5. 

Spoon half the mixture into 6 muffin cases. Add a teaspoon of fruit spread/jam to each one. Top with remaining mix.

Bake 15 min or until tops are lightly browned.

Enjoy!