These Espresso Paleo Cookies are delicious. Flavours of chocolate, wattleseed and just a touch of coffee. Chewy in the middle, full of nutritious tree nuts and healthy seeds and not too sweet. So easy to make. Made by kids (supervised by Pammie). 8yo Eva, read the recipe, measured and gave instructions , 5yo Noah worked the Mixmaster. They rolled all the cookies themselves. Cooking is definitely a first science project – better still you get to eat the experiment all along the way- brilliant!!

Skills learnt

Reading
Giving instructions
Weighing and taring of scales
Measuring volume
Hand Mixing & Bowl spatula scraping
Safe use of electric stand mixer
Licking the bowl
Cleaning up

Ingredients

1 cup (100g) Almond meal

1/4 cup (32g) tapioca flour (can substitute coconut flour)

1 cup Brookfarm Espresso Paleo Granola (can use Prebiotic Paleo Granola instead if you like)

1 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons (85g) coconut oil at room temp, not melted (if melted chill until firm in the fridge before using)

3/4 cup (150g) raw caster sugar

1 1/2 teaspoons vanilla extract

1 large egg

1 cup (150g) dark chocolate chips

Directions

Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of baking paper.

Into a medium bowl measure the almond meal, tapioca flour, espresso granola, baking soda and salt. Stir gently with a large spoon until evenly mixed. Set aside.

Using a stand mixer with a whisk attachment on medium speed cream together the coconut oil, sugar, and vanilla extract until well combined pale and fluffy, you may need to stop and scrape down the sides into the bowl, then switch on mixer again, repeat until all combined. (make sure hands are clear and cover is on before you turn on mixer)

*Great mixer operation, hands clear of moving parts and focus on the task at hand!!*

If you have one swap the whisk fitting for a K fitting - add the flour mixture and then mix on lowest speed until well combined. Stop mixer several times to push unmixed ingredients on sides of bowl down with spatula, then mix again, to ensure an evenly mixed cookie dough. Finally add chocolate chips and mix for another 10 seconds.

*Mixed dough just before you add the choc chips*

Roll a dessertspoonful of the dough gently between clean flat hands into a ball – practice makes perfect (makes 8- 12 balls depending on the size you roll them). Place the rolled cookie dough balls about 5cm apart on the prepared baking paper.

Bake for 12-15 minutes or until the cookies have spread and flattened and lightly browned. While the cookies are baking lick the bowls and spoons, then clean up and stack the dishwasher if you have one.

Remove from oven and they will continue to cook as they sit on the baking paper. Allow to cool completely. Store in an airtight container for up to 3 days if you can resist that long- they went in 1 day in our house.

Espresso Paleo Chocolate Chip Cookies - made by kids for all the family

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