This cookie slice came about on Friday night when I wanted some chocolate chip cookies for dessert while reading through Nicola Galloways’s beautiful new cookbook Homegrown Kitchen when I stumbled across her recipe for 'Everything Pantry Cookies'.
I was feeling rather impatient and didn’t want to wait for the cookie dough to firm up in the fridge before baking (and knew from failed attempts in the past that if I did rush the process I would end up with a huge cookie the size of the baking tray!). So I got to thinking that perhaps I could place the mixture in a tin and bake it like I would a slice. To my surprise it worked and was totally delicious!
So here is my ‘A Bit of This and A Bit of That Cookie Slice’ inspired by Nicola’s recipe on page 196.
Perfect for impatient after-dinner bakes when you just want a little something wholesome to accompany a hot cup of tea.
‘A Bit of This and A Bit of That Cookie Slice’ - makes 15-18 squares
5 Tbspn softened coconut oil
1/3 cup raw organic sugar
1 free-range egg
1 tsp pure vanilla extract
1 cup ground almonds
1/3 cup mixed nuts, seeds, dried fruit (I used chopped walnuts, pumpkin seeds, sunflower seeds, raisins and chopped dates)
1/3 cup dark chocolate, chopped (choose >70% and check dairy-free if need be)
2 Tbspn desiccated coconut
1 tsp baking powder
Pinch iodised sea salt
Pre-heat the oven to 180°C and line a small slice tin with baking paper.
Place the coconut oil and sugar into a bowl and mix with a spoon until well combined. Add the egg and vanilla and keep mixing everything together.
Add the remaining ingredients to the bowl and mix well. Pour the mixture into your prepared tin and bake for 20-25 minutes or until golden and cooked through.
Remove from the oven and leave to cool slightly before slicing. If you can wait, it’s much easier to slice cool.