cacao fudge cookies
- 1 cup (175g) brown sugar
- 100g unsalted butter or coconut oil, slightly softened
- ½ cup (125ml) maple syrup
- 2 teaspoons vanilla extract
- ⅓ cup (35g) raw cacao powder
- 1 cup (140g) wholemeal spelt flour
- ½ cup (80g) buckwheat flour
- 1 egg
- 150g raw cacao chocolate or dark chocolate, roughly chopped, plus extra, melted, to serve
- Preheat oven to 160°C. Place the sugar, butter, maple syrup and vanilla in a bowl and mix to combine. Add the cacao, both the flours, the egg and chopped chocolate and mix to combine. Roll tablespoons of the mixture into balls, flatten slightly and place on baking trays lined with non-stick baking paper. Bake for 12 minutes or until golden.
- Allow to cool on trays. Drizzle cooled cookies with the extra melted chocolate to serve. Store in an airtight container for up to 1 week. Makes 24
These are the best cookies I have made and eaten so far, so soft, chocolatey that it melts in your mouth. Very easy and quick to make
One of the best cookies I have made. The sweetness is perfect not too sweet and the texture is soft, little chewy with melt in the mouth chocolate.
donna hay team
Hi Lucy, you could substitute the flours for plain flour, however we have not tested the recipe like this. You may find the mixture could have a slightly wetter consistency when trying to shape the cookies. Happy baking! the dh team
Hello, can you substitute the flours for plain all-purpose flour?
Can I use GF flour instead of the wholemeal spelt and buckwheat flour?