So I am incredibly excited because last week I received an early birthday present – a stunning Candy Apple Artisan Kitchenaid. I’m seriously in awe of this beautiful mixer. Every year when the Great British Bakeoff is on, I basically drool with jealousy – so you can only imagine how bloody excited I was when I found one in my living room! Coincidently – thank you to my amazing fiance. I love you. And I love my Kitchenaid. Seriously.
I’ve only had it for about three days and already it’s changed my cooking life! It saves so much time and really allows me to multi-task. The first recipe I tested out was my coconut sugar cookies. The mixer made quick work of this recipe, I think they were in the oven baking within ten minutes of me starting! Of course, this recipe can easily be made without a mixer too. As excited as I am about my mixer, I think that stirring cookie mixture in a bowl, by hand is incredibly relaxing – it is although more tempting to eat the mixture!
So this recipe is a healthier version of regular chocolate chip cookies. I use coconut butter instead of butter, and coconut sugar instead of brown sugar. There is a soft hint of coconut flavour, but it’s not overwhelming. If you prefer butter just use 100g of unsalted instead. This recipe makes around ten large cookies, or fifteen medium cookies. They are perfect for popping into lunch boxes or for serving at tea!
Here is how I did it!
- 100g coconut butter or unsalted butter (softened)
- 100g coconut sugar
- 1 tsp vanilla powder
- 1 tsp mixed spice
- 1 large egg (lightly beaten)
- 175g self-raising flour
- A handful of dark chocolate chips or raisins.
- Preheat the oven to gas mark 5. Line a biscuit tin with baking paper and set aside.
- In a mixer bowl, cream together the vanilla, mixed spice, coconut sugar and coconut butter until creamy and light.
- Add the egg slowly. If the mixture begins to curdle add a spoonful of flour along with the rest of the egg.
- Add the rest of the flour and mix until combined.
- Stir in the chocolate chips or raisins.
- Drop spoonfuls of the cookie mixture onto the tray. Ensure the cookies have enough space between them as they will spread and flatten as they cook.
- Bake for about ten minutes or until the cookies are a light golden colour.
- Carefully remove from the oven and leave to cool on a cooling rack. They will be slightly soft when they come out of the oven, but fear not they harden as they cool.
- Repeat the process until the dough has been cooked!
I love these cookies. They are so delicious and caramel-like! If you aren’t a fan of coconuts, then I recommend just using normal butter. If you do use coconut butter, please note you cannot use coconut oil – it really doesn’t make the right consistency dough. Store these cookies in an airtight container, they keep for about three days!
Happy baking everyone!