My big boy has been having a tough time lately. So when we have an afternoon at home (which is rare!) he is pretty keen to spend one on one time with me.
Pre-teens often don’t want to sit and talk in a formal, eye contact kind of way … so cooking and working along side each other provides a really good opportunity to talk and try to sort somethings through.
Today he asked to make cookies. We’d tried a white choc cranberry cookie from the shops recently but they were SUPER sweet and his tummy didn’t feel so great after them (probably would have been ok if he had one and not three though!!)
So we adapted our regular choc chip cookies and came up with these beauties.
- 3/4 cup coconut sugar
- 1 1/3 cup spelt flour (half wholemeal) OR 1 1/4 cup GF Flour plus 1 tsp psyllium
- 1/3 cup rolled oats OR shredded coconut
- 1 tsp GF baking powder
- pinch pink salt flakes
- 1/2 tsp mixed spice or cinnamon
- 1/3 cup dried cranberries
- 1/3 cup pumpkin seeds
- 1/3 cup white choc chip (which ever suit your diet – Sweet William is a winner for us)
- 150g vegan butter, melted (but not too hot or it will melt your choc chips!)
- Optional: zest of 1/2 an orange, finely grated
In your food processor or thermal cooker place the flour, baking powder, salt, sugar, oats and cinnamon. Blitz to a coarse flour (speed 8, 8 secs)
Add in the cranberries and seeds and mix again until combined (Speed 4, 6 secs). Blitz for longer if you want less obvious ‘bits’
Add in the butter through the chute at the top whilst mixing (on Speed 4) and mix until well combined (about 10 seconds)
Add in the chocolate and mix until just combined (Speed 4, 6 seconds)
Form a teaspoon full into a ball and spoon onto a lined baking tray, allowing space to spread. Press down gently.
Cook in a preheated moderate oven for 14-15 minutes.
They will be 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.
Makes about 20.