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
- 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.
- 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.
- Preheat the oven to 170 degrees fan forced. Line two cookie sheets/baking trays with baking paper.
- 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.