AYGMyJune2015

dairy-free double chocolate chunk cookies

makes 14 cookies

Plentiful dark-chocolate chunks and vegetable oil make these chewy

biscuits rich and satisfying. No milk chocolate or butter necessary.

Heat oven to 175°C. In a double boiler over

medium heat, combine baking chocolate and

oil. Heat, stirring, until chocolate melts and

mixture is smooth. Let cool to room

temperature. Whisk in egg and vanilla.

In a bowl, whisk together flours, brown

sugar, cocoa, baking soda and salt. Stir

in the chocolate mixture. It will be stiff,

so use your hands to knead it all together.

Mix in the chocolate chunks.

Divide dough into 14 pieces and roll into balls.

Place7-8cm apart on 2 baking paper-lined

baking trays. Dampen hands with water

and gently flatten the balls to 2cm thick.

Bake biscuits for 5 minutes. Reverse the position

of the baking trays and bake until biscuits are

slightly puffed and darker around the edges,

5 minutes. Cool on trays, 5 minutes. Transfer

to racks to cool completely.

NUTRITIONAL INFO 141 calories per serving,

7g fat (3g saturated), 21g carbs, 2g fibre,

2g protein, 137mg sodium

15g unsweetened baking chocolate

2 tbsp olive or canola oil

1 large egg

1 tsp vanilla

½ cup unbleached flour

¼ cup wholemeal pastry flour

¾ cup light brown sugar

¼ cup cocoa

½ tsp baking soda

½ tsp salt

¾ cup sweetened dark

chocolate chunks

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59

may/june 2015

yogajournal.com.au

yj43_66-71_EW_270.indd 59 31/03/2015 11:31 am