recipe /// GIANT MANDARIN CHOCOLATE CHIP COOKIE
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Biscuits, or ‘cookies’ in our family, typically involve the scientific creation of exacting scale for perfection.
In Layman’s (Nicholls’) terms, this means to ‘take whatcha’ got in the pantry, make sure there’s some fat, sweetness and texture involved, whack it into balls on an oven tray and load it into the oven for ‘tenner or so’.
Since experimenting with using the Vitamix to blend my flours, seeds and nuts, I have been making a few different biscuits out of almond flour. (Not for kindy though because NUTS!!!!!!!!). I use organic almonds with the skin still on. So the meal itself is a little darker than a lot of other brands of store bought almond meal. I like the grainier texture and believe it adds a further depth of flavour.
I made a huge pancake in my cast iron pan last week and I kind of had an inkling that I would be able to bust out an amazing giant cookie. And what better flavour for a giant cookie than a giant mandarin-chocolate chip cookie!
So, the cookie, yes…
This giant chocolate chip cookie is made with almond flour and is sweetened with fructose-free rice malt syrup. Add an egg, some butter (which you can substitute for coconut oil if you’re dairy-free, sea salt, Loving Earth chocolate and vanilla bean paste. and you’re all set!
The melted butter definitely adds a beautiful caramel flavour to this cookie – I use an organic butter. As the fat ratio will still remain whether you use coconut oil or butter, I would personally recommend – for flavours sake – to go with the butter over coconut oil, but can confirm that coconut oil will still make a nice cookie and any cookie that tastes nice is a cookie worth making.
The cookie in the picture below has a dollop of Maggie Beer’s vanilla ice-cream on it – for husbands sake.
Giant Chocolate Chip Cookie
To prepare your pan, lightly spread butter or coconut oil over the cast iron pan or a 20cm cake tin and then gently dust with almond meal.
Heat your oven to 160C or 320F
- 2 cups almond meal
- 1 eggs lightly beaten
- 80 grams of butter, melted and cooled slightly (or melted coconut oil as a substitute)
- 1/3 cup rice malt syrup
- 1/2 tsp sea salt
- 1 tsp vanilla bean paste (or vanilla essence as a substitute)
- 1/2 block of Loving Earth mandarin flavoured chocolate (or any flavour you like!)
- Mix the lightly beaten eggs with the vanilla bean paste and the melted butter in a bowl and mix together.
- Add remaining ingredients and mix together until combined
- Spread into the prepared cast iron pan or tin, placing pieces of chocolate into the top of the mixture.
- Bake in the oven for 10 minutes or until browned on top (this can happen very quickly so don’t let it overcook). If the mix is still a little bit soft in the center… that’s good. It will stiffen slightly and remain a little ‘gooey’ in the center once cooled.
- Slice and serve with fresh cream or ice-cream.