So lovely readers, my intention had been to make these delicious choc chip cookies earlier in the week. I had it all planned. I would make them early in the morning when the light was perfect and do some 'Donna Hay' styling and photography but alas, this is the real world. Instead, I have whipped these up at 5 o'clock this afternoon, the light is shite and instead of doing 'Donna Hay' styling, I have had to request the assistance of a toddler with very sticky fingers :)
We have been eating healthily (or whatever you want to call it) for a couple of months now and we are reaping the benefits - weight loss (which was never the purpose but a welcome benefit) and heaps more energy. We are loving experimenting with wholefoods, eating more veggies, fruit and protein. Of course, we are still allowing for treats, but with a healthy twist.
Since having Dominic, I have spent lots of time researching healthy food options for him, not because I am wanting to be precious and restrict his sugar intake, quite the contrary, but because I want to be able to provide him with nutritious, wholesome food made at home.
I purchased this gorgeous book written by Jude Blereau when we first introduced solids called Wholefood for Children.
I have referred to it often and still find myself pouring over it for inspiration.
Jude's chocolate chip cookies feature regularly as a delicious morning tea treat in our household.
As the delicious smell of maple syrupy goodness wafts through our house, our tummies grumble in anticipation - yes, they really are that good! They are not your regular large choc chip cookie. They are small, chunky and have a bit of crunch - delicious. The maple syrup adds just a subtle hint of sugary goodness. These cookies feature in Jude's book, Coming home to eat – Wholefood for the family, published by Murdoch Books, Australia (p.175). For further information about Jude, just click here and read her blog here.
Chocolate Chip Cookies
wheat free/dairy free/vegan
150g (5 1/2 oz / 1 1/2 cups) rolled (porridge) oats
155g (5 1/2 oz / 1 cup) raw almonds (skin on)
125g (4 1/2 oz / 1 cup) plain (all purpose) white spelt flour
1/4 teaspoon baking powder
170g (5 3/4 oz / 1 cup) chocolate chips
125ml (4 fl oz / 1/2 cup) almond oil or flavourless coconut oil (melted for measuring, if solid)
125ml (4 fl oz / 1/2 cup) maple syrup
2 teaspoons natural vanilla extract
Preheat oven to 180C (350F/Gas 4). Line a baking tray with baking paper.
Spread the oats on a baking tray and bake for 5 minutes. Remove from the oven and immediately tip into a bowl to stop the cooking process. Spread the almonds on the same baking tray and bake for 7-10 minutes, taking care they don’t burn.
Put the oats in a food processor of blender and grind to a coarse meal. Tip into a mixing bowl. Roughly grind the almonds and add to the oats. Add the flour, baking powder and chocolate chips and whisk through to combine.
Mix together the almond oil, maple syrup and vanilla, then pour into the dry ingredients and mix to form a dough.
Spoon tablespoons of the dough onto the prepared baking tray, then flatten and shape into neat circles 8mm-1cm (3/8 – 1/2 inch) thick.
Bake for 10-15 minutes, or until ever so slightly golden. Remove from the oven and allow to sit on the tray for 10 minutes before removing to a wire rack.
I suppose these cookies are meant to last a week or so in an airtight container, but they never seem to last that long around here! Cook them and let me know what you think.
Hope you are having a good week