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Hi! I'm Jessica

I'm a writer, podcaster and mentor empowering others to live and thrive with endometriosis.

One Part Plant Chocolate Chunk Cookies

One Part Plant Chocolate Chunk Cookies

one part plant chocolate chunk cookies

Last Sunday I had the privilege of making the One Part Plant Chocolate Chunk cookies from Jessica Murnane's forthcoming cookbook. For those unfamiliar with Jessica's story, you can have a read of her EndoLife interview here, but to summarise; Jessica was due a hysterectomy because of endo, and in a last attempt, overhauled her diet and introduced plants into her dishes. The result: she didn't need the hysterectomy and forgets she has endo (again, check out her interview). HELL YES SISTER.

Her soon to be released cookbook is a non-judgemental, accessible approach to introducing plant-based foods into our lifestyles, one meal at a time. And for all those endosisters making these changes, I thought we could do with a pick me up - I know how hard it is to turn your back on gooey cookies. As I've mentioned before, sugar is one of the hardest things for me to reduce/limit, so finding a recipe that actually works and is as endofriendly as chocolate cookies can be, has got to be worth sharing. I've tried a lot of recipes for cookies since going vegan and giving up gluten, and this is the best recipe so far. I swapped the dark chocolate for raw chocolate, made with unrefined and less sugar than your normal chocolate, but if you really need to cut down on the suagr because your hyper-sensitive, you could try using cacao nibs instead.

Enjoy and let me know if you make them! I'd love to see pics!

One Part Plant Chocolate Chunk Cookies

one part plant chocolate chunk cookies

 

Makes 20 cookies

  • 1 tablespoon flax meal (I used milled chia seed as flax causes me endo pain, which I believe is to do with the omega 6 to omega 3 ratios)
  • 3 tablespoons water
  • 2 cups almond meal
  • 1/2 a cup brown rice flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/2 a cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 a cup coconut oil, melted
  • 1 cup dairy-free chocolate chunks or dark chocolate

- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Make a flax/chia egg: mix the flax/chia meal and water in a small bowl or glass and set it aside for at least 10 minutes.

- Whisk together the flours, salt, and baking soda in a medium-size bowl. Combine the maple syrup, vanilla, and flax/chia egg in a large bowl. Begin to pour the flour mix into the bowl of liquids a little at a time, stirring as you go. When it is all incorporated, pour in the coconut oil and chocolate chips and give it a few more stirs.

- Use a tablespoon to drop the dough onto the prepared sheet. These cookies won’t spread much, so you can put them pretty close together.

- Bake the cookies for 10 minutes, then check on them. They should be slightly brown on top and still feel a little bit doughy. If they’re not there yet, you can bake them for a minute or two longer, but you don’t want to overcook these. After they’ve cooled, they’ll harden a bit. Store them refrigerated in an airtight container for up to one week or in the freezer for even longer (I like cold cookies).

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