Saturday, May 03, 2014

Chocolate, Blueberry, 'Splat' Cookies

Cookies, or 'biscuits' as we call them here in kiwiland, are not so much my thing, personally speaking. BUT, sometimes the occasion requires a delicious biscuit, and in such emergencies, I can cinch the apron and make it happen, quickly.

This yummy bickie is more accurately pile of chocolate and blueberries stuck together with a bit of cookie dough. Crunchy on the outside and chewy on the inside (chewy gooey if still warm), they've never been a miss and only take a few minutes to make. No food processor needed.

Why 'splat' cookie?  

That's because the dough is very sticky. You don't mould them, just 'splat' spoonfuls on the baking tray, and then they 'splat out' further as they cook. They're splat cookies.  That's just how they are, in their souls.

There's nothing particularly healthified about it.  It's got sugar, yes real sugar.  You could sub in coconut sugar, or a stevia/erythritol unsugar if concerned about such things, it's up to you. In my case, I'm not diabetic, low-carbing or cane sugar allergic and don't eat any dessert often enough to be too concerned about the type of sweetener.

And let's not get me started on "sugar-free" things that contain dates, agave or rice syrup (a.k.a. sugar). :-/

The recipe!

  • 2 cups self-raising, gluten-free flour                                                                                                          (or 2 cups gluten-free flour (e.g. rice flour) + 1 tsp baking soda)
  • 1 cup of sugar, brown or white
  • ¾ cup of melted coconut oil
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 100-150g dairy-free dark chocolate (e.g. Green and Blacks
  • 85%)
  • ~ 125g fresh or dried blueberries


First you’ll want to turn your chocolate into chunks.

I’ve found the quickest way to do this is to take a pestle (the club shaped part of a mortar and pestle) and pound the unopened block of chocolate into submission. This is heaps of fun.

Combine the sugar, oil, egg, vanilla and salt in a bowl.

Mix vigorously until everything is combined, then add the flour and mix further. It will be sticky!

Add the chocolate chunks and blueberries, mix some more.

Once everything is combined, drop (‘splat’) spoonfuls (size is up to you) of mix in evenly spaced lumps on a non-stick baking tray. A silicone mat is great, or line a regular tray with greased baking paper (no point in a quick and easy cookie if the clean-up is a nightmare).

Bake at 180C until the edges are turning golden and the middles are not sticky. They will spread out quite a lot. Mine took 15 minutes.  They may appear a little underdone but will firm up upon cooling.

Once firm enough to remove from the baking tray, let them cool on a cookie rack.

Eat. Slightly warm is best, as the chocolate will be enticingly melty.

For a dessert, add icecream, cream or yogurt (coconut version if you want to maintain the ‘dairy-free’ status).

A closer look? Smells so gooooood. Nose to the monitor please.

1 comment:

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