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You are here: Home / Recipes / Chocolate Honey Chilli Cookies (refined sugar free, egg free, nut free, dairy free)

Chocolate Honey Chilli Cookies (refined sugar free, egg free, nut free, dairy free)

25/05/2017 by Gina Leave a Comment

When I think of cookies I always think about what children can eat, because “cookies” to me always conjure up images of a sweet treat.  But I also love savoury, so this week I wanted to make a cookie that allowed me to enjoy a “treat” pandering to my savoury tastes.

This cookie is definitely not “sweet” … the cocoa nibs give a slight bittersweet note, but I do love them for the crunch and the flavour they offer.  Cocoa nibs can be an issue for some … I know when people first try them they expect a lovely sweet chocolate flavour, but cocoa nibs are taken straight from inside the cocoa bean and are raw (usually!), without anything added.  So they are bitter, but if you get a good quality product (I use these) and bake them, then magic happens and the chocolatey flavour within them is more evident.

I have tried these cookies with quinoa flakes instead of oats, maple syrup instead of honey, raw cacao powder instead of Dutch cocoa powder (I prefer Dutch), raw almonds or dry roasted peanuts instead of sunflower seeds, and they are all perfect.  I am sticking with the sunflower seeds due to allergy in our family, but I adore nuts and if I was making these as a gift then I would definitely use nuts instead.

In terms of linseeds (also known as flaxseeds) I used golden as that is what I had, but you can use brown or golden (see here for more information).

I decided to drizzle the cookies with some dark chocolate and as I didn’t need a lot I used the microwave … to ensure that it is “tempered” just melt 50% of the chocolate in your container, then stir continuously without heat until the balance of the chocolate melts by which time your chocolate should be tempered.

For chocolate I generally have on hand Callebaut (see here), but when I don’t I like to use Whittakers (see here) 50% Cocoa Dark Chocolate or 72% Cocoa Dark Ghana Chocolate as I find them excellent too.  And as an added bonus for those that are dairy free, any of the Whittakers dark chocolate bars over 50% cocoa are dairy free, although the chocolate is processed on the same production line as all their other chocolate (see their FAQ section on their website for more details).

I have added 3 tsp of chilli flakes which gives these cookies a good subtle “hit” so I would suggest to stick to this for your first bake, and then increase this amount later if you wish.

Linseed and sunflower seeds milled for 10 seconds …
… before adding the rest of the ingredients …
… and mixing for a total of 20 seconds
Mixture is placed into a separate container, along with the tablespoon measure and a jug of water
All the cookies are placed onto the baking trays first …
… before dipping my fingers into the water and lightly pressing on them
Cookies ready for the oven
When ready to drizzle chocolate … snap lock bag placed into a cup with one corner facing the base of the cup before pouring in melted chocolate
Tip of bag is cut to allow drizzling of melted chocolate
Drizzle the chocolate over the cookies, along with sea salt and chilli flakes
Ready to eat …
… might just have another one!

Chocolate Honey Chilli Cookies
 
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Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
... might just have another one!
Author: Gina @ The Passionate Pantry
Serves: 40 cookies
Ingredients
COOKIES

  • 100g linseeds
  • 100g raw almonds, dry roasted peanuts, or sunflower seeds for nut free

  • 200g rolled oats, or quinoa flakes for gluten free
  • 200g Medjool dates (pitted weight – about 12)
  • 70g raw cacao nibs
  • 100g honey, or maple syrup
  • 100g coconut oil
  • 50g filtered water
  • 1 tbls Dutch cocoa powder, or raw cacao powder
  • 3 tsp chilli flakes
  • 2 tsp sea salt flakes

TOPPING

  • 150g dark chocolate, broken into pieces (I use callets)
  • extra sea salt flakes and chilli flakes for sprinkling over chocolate
Instructions
COOKIES

  1. Preheat oven to 170 degrees fan forced, and line two trays with baking paper
  2. Put linseeds and almonds (or dry roasted peanuts or sunflower seeds) into TM bowl and mill 10 seconds/speed 7
  3. Add the rest of ingredients and mix 10 seconds/speed 7 using your spatula to help move mix around
  4. Scrape around bowl, and repeat 10 seconds / speed 6 using spatula to assist again
  5. Mix should stick together when pressed with your fingers
  6. Place ingredients into a separate bowl so that it is easier to work with, and have another bowl with water to dip your tablespoon measure into (and also your fingers when they get a little sticky)
  7. Dip tablespoon into the water, then mixture, then place mixture into your hands and roll into a ball
  8. Place cookies onto baking tray and continue with the rest of mixture, dipping your spoon into the water as you go so that you can remove the mix easily from it
  9. When all the cookies are on the tray wet your fingers and press down on the biscuits to flatten them (I like to leave a little middle imprint of where my two fingers were but you can flatten them completely if you like)
  10. Bake one tray at a time for 10 minutes, then turn tray around and bake for another 10 minutes (this will bake the cookies so that they are firm which is what I like, but if you prefer them to be less firm bake for just an extra 8 minutes ... they will soften ever so slightly over the coming days but I do like a bit of "chew")
  11. Remove tray from oven and allow biscuits to cool 5 minutes before placing onto cooling tray to cool completely
  12. Once cool drizzle cookies with chocolate, sea salt and chilli flakes

TOPPING

  1. Prepare a baking sheet with baking paper
  2. For ease of piping the chocolate over the cookies place a snap lock sandwich bag into a mug with the corner of the bag facing into the base of the mug
  3. With the small amount of chocolate needed I tempered the chocolate by placing 150g in a small plastic container in the microwave (glass retains the heat too much) using short bursts of 20 second intervals, stirring after each burst until half the chocolate is melted, and then continue stirring without heat until the balance of the chocolate is melted
  4. Pour the melted chocolate into the bag and seal ensuring you remove the air first so that you can clasp the bag properly
  5. Remove the bag from the mug, and use one hand to clasp the bag around the top leaving the tip end that was facing down in the mug, facing upright
  6. Snip off the tip of the bag, then face it down towards the cookies and drizzle chocolate over them
  7. Sprinkle over extra sea salt and chilli flakes (as much or as little as you like)
  8. Allow to set before storing cookies at room temperature for up to a week
3.5.3208

 

 

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Filed Under: Baking, Biscuits / Crackers, Dairy Free, Dessert, Gluten Free, Meals and Courses, Nibbles, Nut Free, Recipes, Special Diets, Vegan, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

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I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

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This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
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Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

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https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

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