Choc Maple Biscuits
Who says you can’t have your cookie and eat it too? These decadent brownie cookies are the perfect chocolate cookie swap that even the fussiest of eaters will love! Made with wholemeal spelt flour, maple syrup and cacao, they are sure to satisfy even the strongest of sugar-cravings without any of the nasties found in store-bought cookies.
DIETARY: VEG, EF, NF
ALLERGENS: Wheat, Dairy
AGE GROUP: 12+ months
SERVES: 12
PREP: 20 mins
COOK: 15 mins
INGREDIENTS:
1 ½ cups (230g) wholemeal spelt flour
2 tbsp (40g) raw cacao
½ tsp (2g) baking soda
Pinch of sea salt
1/3 cup (83g) natural yoghurt
½ cup (125ml) maple syrup
1 tsp (5ml) vanilla extract
¼ cup (60ml) mild olive oil
METHOD:
Preheat oven to 180°C and line a large baking tray with baking paper.
Place all the dry ingredients into a large bowl and lightly mix to combine.
Add the wet ingredients to the dry ingredients and mix well to combine. Add a bit more flour if the dough seems too sticky.
Roll 1 tbsp of mixture into balls and place on tray, allowing some room for spreading, flattening into 1cm thick discs.
Bake in the oven for 15 mins.
Allow to cool completely before serving.
Storing leftovers: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.
TIPS:
Prep tips:
To reduce prep time, place dough between 2 sheets of baking paper and using a rolling pin, roll out into a rectangle approx. 0.5 cm thickness. Take top baking sheet off and cut into squares.
Allergies:
For a gluten-free version: Swap wholemeal spelt flour for brown rice flour or a gluten-free flour mix.
For a dairy-free version: Swap natural yoghurt for natural soy, coconut or oat yoghurt.
Easy ingredient swaps:
Swap maple syrup for raw honey.
Additional boosters:
Add ¼ cup of seed meal to the mix before combining.
For fussy eaters:
Roll out dough and use cookie cutters to create fun shapes.