Choc Chip Cookies

Together with the apple crumble that I’ve posted about before, these cookies (in their original form) were sustenance for my husband during exam time at uni … and he says, convinced him to marry me!

I remember making these as a ten year old for my younger brother and eating them together, while they were still warm, over school holiday movies. I must have made a hundred batches of them over the last 20 years! So the other day when my crook William asked if we could make cookies for afternoon tea, I decided to update these to make them safe for our family, and to add a few more nutrients than your standard cookie … and they are now as popular with my kids as they were with my husband, and my brother and I more than a decade ago!

Please see below the recipe for the coeliac friendly version

  • 130g Nuttelex
  • 1/2 cup coconut sugar
  • 1 cup wholemeal spelt flour (I use Rye for a wheat free switch)
  • 1/3 cup almond/seed meal
  • 1/3 cup rolled oats
  • 1 tbsp flax meal
  • 2 tsp GF baking powder
  • 1 tsp vanilla bean paste
  • pinch pink salt flakes
  • 3 tbsp aquafaba (the liquid drained from a can of chick peas) OR 1 whole egg
  • 4 squares of dark chocolate, roughly chopped (about 40g)

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Use you blender/food processor/nutribullet/thermal cooker to quickly blitz the oats – don’t turn them into a powder though! Then set aside.

In your stand mixer, cream together the Nuttelex and sugar. (Speed 4, 12 seconds)

Mix in the vanilla and aquafaba. (Speed 4, 10 seconds)

In another bowl combine all of the other dry ingredients (except the chocolate).

Fold the flour mix through the wet mix, about 1/3 at a time. It will initially seem like too much flour, but it will come together. (Speed 4, 8 seconds, scrape down and repeat)

Fold through the chocolate (or sprinkle or sultanas). (Speed 4, 6 seconds)

To make a coeliac friendly version: This is one of those times when you can do a straight swap for a GF flour mix for the spelt. Replace the oats with rolled quinoa and 1/2 tsp psyllium flakes.

Form a tsp full into a ball and spoon onto a lined baking tray, allowing space to spread.

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Cook in a preheated moderate oven for about 12 minutes.

They will be very soft when you remove them from the oven. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely. They will be crunchy on the outside and chewy on the inside.

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Makes about 20.

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Lasts for a couple of days in an airtight container…. if you’re lucky!

Enjoy 🙂

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