My kids and I made perfect, and super indulgent chocolate cookies.
They are based on a small number of ingredients,
and are simply wonderful!
We spent our afternoon happily making the cookies,
which we decided to turn into an ice cream sandwich.
I love spending time in the kitchen with my kids.
Preparing our food involves a lot of learning and exposure to a wide variety of textures.
When the kids are in the kitchen, I involve them in everything,
from preparation,
to discussing the processes and ingredients of the recipe,
and of course, we taste and clean up afterward.
This is, for me, the most blessed, educational, and magical time.
And the best part is that these cookies are perfect as they are,
but also combined with ice cream – it’s an unparalleled treat.
Wishing us all happy summer days 🙂
Summer Chocolate Cookies
Ingredients
Serving: 10-12 medium-sized cookies
- 100 grams dark chocolate
- 2 tablespoons olive oil 1 egg (for a vegan version, check out “A Little Extra From Me”)
- 4 tablespoons unsweetened applesauce (112 grams)
- 1/4 cup maple syrup
- A pinch of salt
- 2 cups fine oats
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 100 grams of dark chocolate finely chopped/chocolate chips/any other addition you like, such as raisins, cranberries, or pecans.
Preparation
Preheat the oven to 175°C, preferably in convection mode, but not necessary.
Place the dark chocolate and olive oil in a bowl and melt in the microwave in 30-second pulses until you get a smooth chocolate mixture.
Add the egg, applesauce, maple syrup, and salt to the chocolate mixture and mix again. Add the oats, cocoa powder, and baking powder, and mix again until you get a well-blended mixture. Finally, add the chopped chocolate and mix.
Using an ice cream scoop or two spoons, form mounds from the mixture. With slightly wet hands, shape each mound into a slightly flattened cookie. Bake in the oven for 15-17 minutes until the cookies are set; they will harden only after cooling completely.
Remove from the oven, cool, and if desired, make a sandwich with your favorite ice cream and enjoy it all together 🙂
A Little More From Me:
- You can keep the cookies in an airtight container on the counter (not with the ice cream, of course) for 4 days.
- We used homemade strawberry ice cream for our ice cream sandwich, but any ice cream of your choice will work.
- For a vegan version, replace the egg with 1/3 cup almond butter.
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