A superb shortbread-esque snack for anytime of day! Crunchy chocolate on the outside with a soft & zingy citrus centre. Lemon & Cacao completely compliment each other and the addition of Turmeric adds immune boosting cleansing benefits. They taste amazing & look fantastically bright & yellow - definitely worth a try.
Equipment
- Oven
- Baking Tray
- Baking Paper
- Food Processor
- Mixing Bowl
- Spatula
- Cooling Rack
- Bain Marie
- Stirring Spoons
- Large Plate
- Cling Film
Ingredients
For the cookies
- 2 Tsp Turmeric Powder
- Zest of 1 Lemon
For the chocolate
Method
- Firstly, preheat the oven to 150 degrees c and line a baking tray with baking paper.
- Next, pulse the gluten free oats in a food processor until they reach a flour-like consistency.
- Then, tip the oat flour into a bowl along with the rice flour and turmeric, mix slightly so the turmeric is evenly dispersed.
- Add the remaining cookie ingredients to the bowl and stir with a spatula until a soft dough is formed.
- Using your hands, break up the dough texture mixture and roll into small balls.
- Place onto the lined baking tray and press down slightly with your palm or the spatula to form a small cookie shape.
- Bake cookies for 20 minutes.
- Once cooked, leave them to cool on the tray for 10 minutes before moving them onto a cooling rack and leave to completely cool.
- To make the chocolate coating: melt the cacao butter in a bain marie. (Bowl over a pan of simmering water).
- Remove the bowl from the heat before stirring in the cacao powder and maple syrup.
- Leave the chocolate to thicken for a few minutes, so it's easier to coat the cookies.
- Next, cover a plate with cling film (this stops the chocolate sticking) then dip the bottom of the cookies in the chocolate before placing them on a plate.
- Drizzle the remaining chocolate over the cookies and sprinkle on some cacao nibs if you wish.
- Share and enjoy!
Print
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