Do you ever have one of those days… or weeks, where things just don’t seem to be going your way? Well, tonight is one of those nights for me.
I’m into my third week of laryngitis, no voice, coughing, sneezing, pounding headache (I’m on the couch feeling sorry for myself), I’m absolutely exhausted from doing nothing, and all I’m craving is something small and sweet to help me feel better. Now before you all tell me sugar is bad when you aren’t well, don’t worry, I know, but sometimes you just want what you want – everything in moderation, isn’t that right?!
Luckily, I had one of those ‘here’s one I prepared earlier’ moments, and it came in the form of a jar of cookies I’d been trialing during my housebound school holidays.
I had made them (while clearly delusional) ready to unleash on our teaching staff at our first day back, as part of a morning tea treat… but, as I mentioned, laryngitis = no voice, fevers, exhaustion and a throbbing headache… So, my attempt to get better and make it in on the first day back clearly failed and I was left sitting back at the medical clinic, sitting well away from everyone, waiting to be prescribed with more medication.
Long story short, this all meant, that I had a large jar filled to the brim with chewy and delicious gluten free choc chip cookies with no mouths to feed but my own (and of course my husbands, which he has already taken advantage of). Enter, the Tuesday night sweet craving and the beauty that comes from sweet blessings in disguise.
So, as I type this, wrapped in three doona’s, curled on the couch with the heater blazing, I’m also smiling, as I reach into the jar and grab what may or may not be my third cookie for the night.
I hope they bring you as much joy as they have brought me on this cold night, and that they can help quench your sweet cravings too!
CHEWY CHOC CHIP COOKIES
1 cup plain gluten free flour
1/2 almond meal
1/2 tsp bicarb soda
80g butter, melted
1/4 cup caster sugar
1/2 cup brown sugar
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 tsp vanilla
1. Preheat your oven to 180 degrees celsius and line a few baking trays with baking paper.
2. In a large bowl throw all the ingredients together and mix until a thick, well combined cookie dough has formed. Cover in cling wrap and place in the fridge for 30 minutes.
3. After 30 minutes, take a cookie scoop and scoop out little mounds of chocolatey goodness. Place the mounds of cookie dough on the baking trays, allowing enough room for each dome to spread .
4. Cook in the oven for 15 – 18 minutes, depending on your oven. I cooked mine for 15 minutes and they came out crunchy on the outside, but still chewy and moist on the inside.
Dunk liberally in cups of tea, hot chocolate, coffee or any drink really, for a divine sweet treat, perfect for those mid afternoon sweet cravings!