I love love cookies. I am a huge fan of store bought ones.

What can I say, sometimes there  just isn’t enough time in the day to roll out and shape cookie dough.

Most of the time, my mother is too generous for all my hard work and lands up dishing out those cookies too easily for my liking, especially after 5 hours of baking and standing in front of a hot oven for those biscuits to only last an hour…. Not on.

I was randomly scrolling down Amy Hoppy’s Instagram page, when I saw her posting a picture of the chocolate cookies she made as a snack for herself.

I really wanted to try these biscuits out and believe it or not I had a sachet of xanthum gum lying in the cupboard. I had bought it by accident and was waiting for a reason to toss it, well the reason is not to toss is out, because I have finally found a recipe that uses it.

I loved these cookies, they were soft and chewy and because bite sized cookies are not on my list, I used my big ice cream scoop to help me shape these beauties.

The down side, when I got to work I was really craving one to have with my coffee, only to remember I left the container at home. I hope there will still be cookies left over for me when I get back home… Mum, I hope you are reading this!!!!

Ingredients:

• 1 ¼ x cup cake flour, sifted.
• ½ x cup cacao powder… you can use cocoa powder as well.
• ½ x tsp bicarbonate of soda.
• ½ x tsp xanthum gum
• Pinch of salt.
• 1 x tsp vanilla essence.
• 1/3 x cup cooking oil.
• 1/3 x cup soy milk.
• 1 x cup coconut sugar.
• 1 x tsp lemon juice.
• 50g x chocolate chip pieces… I wasn’t too strict with this measurement

Method:

• In a bowl, mix the cake flour, cacao powder, bicarbonate of soda, salt and xanthum gum.
• In another bowl, whisk together the vanilla essence, oil, milk, coconut sugar and lemon juice till well combined.
• Pour the wet ingredients into the dry ingredients and whisk to combine.
• Fold in the chocolate chip pieces.
• Using your ice cream scoop, shape into cookies.
• Pop into a preheated oven and baked at 180 degrees for 15 – 20 minutes or until the cookies are a slightly darker brown at the bottom.