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Choc A Choc Cookie Mix

Choc A Choc Cookie Mix

10.50

Chocolate cookies. They're a favourite around the world for a reason and our double chocolate gluten free cookies don't disappoint, with a crispy crunch to munch on with your cup of tea. These cookies will become a favourite in your house too. We dare you try cut out some circles of vanilla ice cream and have an ice cream sandwich and stop at just one!

Read below for how EASY it is to bake up this cookies in your kitchen. There’s even handy Thermomix instructions!

Mix Ingredients: stocked flour mix, cocoa, bi-carbonate soda, coconut sugar, vanilla, chocolate chips (cocoa solids 15%, milk solids 10%)

Baked biscuits are free from nuts, eggs, corn and gluten

SHIPPING NOTES:

We get our Stocked Foods goods ready fresh, only keeping a small back order on hand, as such we only ship twice a week:

  • Orders placed before 8am AWST on Sundays will be posted on Mondays.

  • Orders placed before 8am AWST on Wednesdays will be posted on Thursdays.

You’ll receive an email with your shipping details within 24 hours of your package being shipped.

FREE SHIPPING for orders of $100 or more. Shipping costs for order of $100+ are automatically removed at checkout. Yay!

Quantity:
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TO MAKE 20 COOKIES YOU’LL NEED

  • 140g butter, room temperature

  • 2 - 3 tablespoons milk

  • 3 lined baking trays

METHOD (Mixer)

  1. Heat oven to 175 degrees Celsius.

  2. Using a stand or hand mixer cream butter til light and fluffy.

  3. Tip in Choc A Choc Cookie Mix and two tablespoons of milk, stir to combine, it will be crumbly and then come together into a soft dough. If still crumbly add a teaspoon or two more of milk. If the dough is too soft, cover the bowl and pop it into the fridge for 30 minutes.

  4. Roll tablespoons of dough into balls and place 4cm apart on baking trays, flatten slightly with the palm of your hand.

  5. Bake for 18-20 minutes, rotating once. Remove from oven and cool on trays. Will keep for 5 days in an airtight container.

Thermomix METHOD

  1. Heat oven to 175 degrees Celsius.

  2. Insert butterfly.

  3. Cream butter on Speed 4 for 1 minutes.

  4. Remove butterfly and add milk and Choc A Choc Cookie Mix. Mix on Speed 5 for 20 seconds.

  5. Scrape down sides.

  6. Set dial to closed position and knead mixture for 10 seconds on Reverse + Interval Speed. If the dough is too soft, cover the bowl and pop it into the fridge for 30 minutes.

  7. Roll tablespoons of dough into balls and place 4cm apart on baking trays, flatten slightly with the palm of your hand.

  8. Bake for 18-20 minutes, rotating once. Remove from oven and cool on trays. Will keep for 5 days in an airtight container.