½ cup Cacao Butter
2 x 90g Well Naturally Chocolate Rich Dark or Creamy Milk, roughly chopped (or 180g 70% Cacao Chocolate)
½ cup natural sweetener (such as Natvia)
1 free range egg
100g unsalted butter, cubed
1 ½ cups plain flour
½ cup self-raising flour
¼ cup oats
1 teaspoon baking powder
½ teaspoon vanilla extract
Pinch of sea salt
Preheat oven to 180c and line a baking tray with baking paper.
Melt the cacao butter over a low heat in a small pan on the stove until it turns to liquid. Remove from the heat and measure our ½ a cup again to ensure it’s accurate.
Place the cubed unsalted butter in a small, heat proof bowl and pour the hot cacao butter over the top. Whisk until smooth, and allow to cool slightly for 5-10 minutes.
Meanwhile, sift the flours and baking powder into a large mixing bowl.
Add the oats, salt and sweetener. Combine well.
Add the egg and vanilla to the cooled butter mixture, stirring to combine.
Pour the butter mixture into the dry ingredients and mix until a thick dough is formed.
(Cook’s note: If the dough is too runny, add 1 tablespoon plain flour at a time).
Add the roughly chopped chocolate to the dough, folding through.
Knead the dough with a wooden spoon and roll into golf-sized balls. Press each ball slightly onto the tray.
Bake for 18-20 minutes or until the cookies begin to go golden on the edges.
Allow to cool before serving.
This is an edited recipe extract from Healthy Natty @healthynatty on behalf of Well Naturally No Sugar Added Chocolate.