METHOD
- Pre-heat oven to 180.C (not fan-forced).
- Using a stand mixer or hand beater, cream the coconut oil, coconut sugar, vanilla paste and 3 tsp coconut milk together until creamy. This will take up to 10 mins. Scrape the sides down regularly to ensure all ingredients are well combined. Once nice and creamy, add in the rest of the coconut milk (1/4 cup).
- Make the apple puree by adding chopped apples to saucepan with ⅓ cup water (more may be needed depending on the water content of the apples), maple syrup and cinnamon. Cook over medium heat with the lid on but stirring occasionally, until apples are soft. Puree with a stick blender then add in apple-cider vinegar.
- Add 1/4 cup of apple puree to coconut mix (reserve the remaining apple puree for another dessert). Beat well until nice and smooth.
- In another bowl, combine the plain gluten-free flour, the Pana Organic 100% Cacao Powder, bicarb of soda and the salt. Use a whisk to stir together.
- Add the dry ingredients into the coconut mixture and mix to combine. The mixture should be firm. If not, add a little more flour.
- Sprinkle in the Pana Organic Choc Chips and fold to combine.
- Using a tsp, scoop out approximately 30 spoonfuls and place on a baking tray lined with baking paper. Keep the balls rough (don’t smooth out with hands). Squash down with a fork.
- Bake between 10–15 mins depending on how firm you like your cookies. When done, remove from the oven. They will still be soft and you may need to squash them down a little more with a fork. To make them truly instagrammable, use extra Pana Organic Choc Chips and press into the top and the side of the cookies. Then sprinkle with a little flaked salt.
- Cool on the tray for at least 15 mins.
To turn Pana Organic Quad Choc Cookies into ice-cream sandwiches, sandwich a scoop of Pana Organic Salted Caramel Frozen Dessert between two of your Pana Organic Quad Choc Cookies. Then dip in Pana Organic Hazelnut Chocolate Spread and enjoy.
Note: Cookies can be frozen.
