A light, crisp, semi-sweet chocolate chip cookie based on oat flour and ground almonds, and not much coconut sugar.
Originally inspired by a recipe shared by my friend Kirstan, which she found (but I can’t find) from Deliciously Ella, this is my less sweet and less carby version. Even though I aim for low-carb, sometimes a warm and vanilla-scented cookie is what’s needed, and it doesn’t need to be sickly sweet.
They are called Chocolate Chip Cookies #2 on this blog, because I already have another chocolate chip cookie recipe (that my friend Zoë is addicted to): Almond Chocolate Chip Cookie Dough Balls.
50g rolled oats
30g spelt flour
50g coconut sugar
1 tsp baking powder
A pinch of salt
A pinch of vanilla powder
60g 90% dark chocolate, roughly chopped
OPTIONAL: 60g macadamia nuts, roughly chopped
25g coconut oil, just melted if solid at room temperature
2 tbsp almond milk
Pre-heat oven to 190 degrees Celcius, and line baking tray with wax baking paper.
Make sure coconut oil is liquid. In summer it will be, but in winter just place the jar in a bowl of hot water until enough of the coconut oil has turned to liquid.
Process the oats and almonds to make a flour. I use my Vitamix dry jug (for blending dry ingredients).
Whisk in the spelt flour, baking powder, salt and vanilla until there are no lumps. Then stir through the chocolate chips, and the macadamia nuts if using.
Add all wet ingredients and mix with a spoon, or your hands, until a it becomes a lump of somewhat-sticky dough.
Shape the dough into 9 or 12 balls, and place them on the baking tray. Flatten them a bit, as they don’t tend to spread much.
Bake for 12 minutes (at least in my oven, that timing makes them golden and a bit crisp on the outside, still a bit soft in the middle).
Allow to cool on tray, unless you eat them all first.