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 decades ago!

Please see below the recipe for the coeliac friendly version

  • 120g vegan butter at room temperature
  • 30g sunflower seed butter (or nut butter)
  • 1/3- 1/2 cup coconut sugar (depending on your sweet tooth!)
  • 1 cup spelt flour (half wholemeal)
  • 1/3 cup almond/seed meal
  • 1/3 cup rolled oats
  • 3/4 tsp baking powder
  • 1 tsp vanilla bean paste
  • pinch pink salt flakes
  • 1/4 tsp mixed spice or cinnamon
  • 4 squares of dark chocolate, roughly chopped (about 40g)

In your blender/food processor/nutribullet/thermal cooker place the oats, almond meal, baking powder, salt, sugar and cinnamon. Blitz to a fine flour (speed 8, 10 secs)

Add in the flour and mix to combine (speed 4, 6 secs).

Add in the butter, seed butter and vanilla then pulse a few times to roughly combine before processing to a dough (speed 4, 8secs, scrape down and repeat if required)

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

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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 teaspoon full into a ball and spoon onto a lined baking tray, allowing space to spread. Press down gently.

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Cook in a preheated moderate oven for about 13-15 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 few days in an airtight container…. if you’re lucky!

Enjoy 🙂

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