Oat Chocolate Chip Spelt Cookies

This is the current iteration of my chocolate chip cookies. Always trying to make food a little healthier, these ones have the addition of oats and spelt flour, with less sugar. I suppose you could sub the sugar for honey or rice malt syrup, but I haven’t yet tried that.

My kids love these in their lunchbox for school. They are also so quick to whip up that I can send them along to a school morning tea, or throw in the car for a play date at the park.

Oat Chocolate Chip Spelt Cookies

120g butter, melted
1/3 cup brown sugar
1/3 cup raw caster sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
2/3 cup self-raising flour
1/2 cup spelt flour
pinch of sea salt
1/2 cup rolled oats
100g dark chocolate chips

  1. Add the still hot melted butter and sugars to a large mixing bowl and combine thoroughly with a whisk. Stir in the vanilla and the egg and whisk again thoroughly. You want to really incorporate the ingredients and get the sugar to melt.
  2. To the wet ingredients, add the flours, oats and salt and gently fold with a spatula until just combined, then fold through the chocolate chips. Put the bowl in the fridge to firm up the dough, about 20 minutes to half an hour.
  3. Preheat the oven to 170 degrees fan forced. Line two cookie sheets/baking trays with baking paper.
  4. Roll dough into small golf ball sized balls and arrange on trays, leaving space between each one to grow. Push the balls down with your fingers to flatten them a bit. Bake in the oven for around 10-15 minutes, or until slightly browned with firm edges. If you like crispier cookies, leave them in the oven a bit longer.
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3 thoughts on “Oat Chocolate Chip Spelt Cookies

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