There is something so utterly delightful about a pile of freshly baked cookies, straight out of the oven. Add in a pot of fresh tea (in a teapot please and thankyou), a lovely friend to natter with and I’m pretty much in heaven.
This is a super easy recipe that can be chucked in the oven without much faff and be ready to enjoy in just ten minutes. What could be better than that?
Niftily blending nutty coconut and bittersweet dark chocolate, these are easily made gluten free. What’s even better is that you can whip them up in just one mixing bowl – minimal washing up, bonus!
125g butter, softened
100g light brown soft sugar
125g caster sugar
1 egg, lightly beaten
1tsp vanilla extract
225g self-raising flour (or GF self-raising flour)
1/2 tsp salt
200g desiccated coconut
100g good quality dark chocolate
Preheat the oven to 180°C (Gas Mark 4). Cream the butter and sugars together, once creamed then combine in the egg and vanilla. Sift in the flour and the salt, then add in the coconut. At this point, if the mixture is too wet and sticky, add an extra tbsp of self-raising flour at a time until the mixture is easier to handle. Roll into walnut size balls and space evenly on ungreased baking paper on a baking tray. Bake for 10 minutes until spread out and just golden round the edges. Melt the dark chocolate before drizzling over the tops of the cookies once they have cooled slightly.
Whilst these aren’t ‘clean’ or even sugar-free, they are a good tea-time treat that is quick to make and quick to devour! As with anything, there are easy tweaks for dietary requirements including using dairy-free spread instead of butter and gluten-free flour instead of self-raising.
Enjoy your sweet treat!