Chocolate & fennel cookies

Chocolate & fennel cookies

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
20 large cookies or heaps of little ones
Photographer
Patricia Niven

MRS: These are our favourite cookies. One day, wanting to make a gluten-free chocolate cookie, I came across some dark chocolate laced with fennel seeds in the pantry so I experimented, and the results got the thumbs up from everyone. The secret with these is to take the cookies from the oven when they are just slightly soft to give you a lovely, chewy texture. I have used coconut sugar instead of raw sugar here before with the same results, just be aware that coconut sugar darkens more quickly when cooking. If you don’t have coconut flour in the cupboard you could always use plain flour instead.

Ingredients

Quantity Ingredient
50g unsalted butter, diced
160g dark chocolate, roughly chopped
2 free-range eggs
220g coconut sugar (or raw (demerara) sugar)
1 teaspoon vanilla paste
30g coconut flour (or plain flour if not making gluten-free)
1 teaspoon fennel seeds
65g raw almonds, roughly chopped (optional)
1/2 teaspoon baking powder, (we use gluten-free baking powder)
pinch of salt flakes

Method

  1. Preheat the oven to 180°C. Line two baking trays with baking paper.

    Melt the butter and chocolate together in a saucepan over a low heat. Set aside to cool.

    Put the eggs, sugar and vanilla in a bowl and whisk together with an electric beater for 2–3 minutes until nice and thick. Stir in the melted chocolate with a wooden spoon to combine, then add the coconut flour, fennel seeds, almonds, baking powder and salt. Stir together to form a wet dough, then leave to sit for a few minutes (this will allow the coconut flour to absorb more of the liquid, making the dough easier to handle).

    Using a dessert spoon (or a teaspoon if you like your cookies small), drop spoonfuls of the dough onto the baking tray in rough circles, leaving 2 cm or so between each to allow the cookies to spread when baking.

    Bake for 10–12 minutes until set but still soft, then remove from the tray carefully with a spatula and transfer to a wire rack to cool. Keep in an airtight container for up to 5 days.
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