Easter is almost upon us again, and with it comes the onslaught of specialty chocolate treats, all calling out to be bought for Easter egg hunts, presents, and, well, eating! Whilst I’m not generally a huge chocolate eater (I’m more of a savoury treat girl) I still like to enjoy an egg or two at this time of year, so I thought I should do some digging into which brands are palm oil free, and which we should be avoiding at all costs.
As promised in the picnic post the other day, today I’m sharing the recipe for the Chocolate & Walnut Cookies I baked as our sweet treat for the picnic. I based the recipe off my Chunky Choc-Chip Cookie recipe, but lowered the sugar as I knew I would be loading them up with chocolate! They were the perfect way to end our picnic!
I seem to be making a different batch of cookies every week at the moment which has made me fairly popular with my housemates! I made these cookies large and quite flat so they were crispy on the edges and more doughy in the middle, but if you wanted you could make them smaller (and then they might last longer!) but remember to shorten the cooking time – nothing worse than burnt biscuits!
Since participating in the Sweet Adventures Blog Hop by making white chocolate and macadamia cookies I have been thinking about cookies a lot, so had to make some more! These are a little more on the healthy side but are still deliciously moreish and are perfect with a mid-morning cup of tea. If you don’t have (or like) cranberries you could use sultanas or apricot instead, but I personally think the cranberries work extra well with the dark chocolate.
One of the fundamentals of living sustainably is sourcing food and products as locally as possible, and for me it doesn’t get much more local than Pana Chocolate who are located just streets away from where I work. Pana Chocolate are a company that makes raw, organic, vegan, handmade chocolate that is super delicious.