Wattleseed Fudgy Choc Cookies
We love ourselves a good chocolate cookie! We’ve opted for coconut sugar instead of refined sugar and we’ve added in some of our Roasted & Ground Wattleseed for a hit of protein, iron and nutty-flavoured goodness.
Prep time: 5 mins
Cook time: 11 mins
1 ⅓ cups whole wheat flour
⅔ cup unsweetened cocoa powder
1 tsp cornstarch
1 tsp baking powder
1 tbsp Wattleseed
½ tsp salt
4 tbsp unsalted butter or coconut oil, melted and cooled slightly
2 large eggs, room temperature
2 tsp vanilla extract
1 cup coconut sugar
4 tbsp dark chocolate chips
1/2 cup walnuts, chopped
Preheat the oven to 350°F, and line two baking sheets with parchment paper.
In a medium bowl, whisk together all of the dry ingredients except the chocolate chips. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the sugar. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and walnuts.
Spoon out 24 rounded scoops across the baking sheets. You can flatten to your desired thickness using a spatula.
Using a spoon and spatula, drop the cookie dough into 24 rounded scoops onto the prepared baking sheets, and flatten to the desired thickness and width using a spatula. You can press extra chocolate chips onto the tops if you desire or icing sugar.
Bake at 350°F for 9-11 minutes.
Cool on the baking sheets for 10 minutes before transferring to a wire rack.