Rye Bread Chocolate Cookies

Rye bread? Yes, that was my first impression. I found these questionable cookies in Jamie Oliver's '5 ingredient recipes' and I knew I had to make them.

With my summer holiday approaching, I wanted to twist his recipe and make it a little healthier. Instead of caster sugar I have opted for coconut palm sugar, making these cookies refined sugar free and by switching from butter to coconut oil means it's lower in fat too!

I had the girls over immediately after they were baked and from 24 cookies, I recall there being only 6 left...that must mean something right?

I suggest you eat these on the day of baking (i'm sure you will anyway) because they go a little soft the day after.

Ingredients:

(makes ~24 cookies)

- 100g rye bread

- 50g coconut sugar

- 2 large eggs

- 100g dark chocolate

- 100g coconut oil

Method:

1. Preheat the oven to 180 degrees.

2. Melt the chocolate in the microwave for 20 seconds (if still not melted then continue for 10 seconds intervals, stirring in between each time). 3. Add the coconut oil to the chocolate and stir it in, which should allow the coconut oil to melt.

4. Using a food processor, blitz the rye bread into breadcrumbs.

5. Add the eggs and sugar to the food processor and continue to blitz. 6. Gradually add the chocolate and coconut oil mixture and stir this in until it is all combined (it might look too wet at this point but don't worry!

7. Line a couple of trays with greaseproof paper (or tinfoil) and either pipe or spoon the cookies into small blobs (about 4cm in diameter.

#dessert