Basically these are choc-chip cookies…the disappointing part only happens when you substitute the choc chips for sultanas (but don’t do that because apart from that being REALLY disappointing sultanas are just little sugar hits anyway, so probably not any better than chocolate – if you buy good chocolate).
I made them extra healthy today but I include here the not so healthy substitute ingredients, so you can make them how they taste when I call them “I’m really trying to be good cookies”
Either way…you can’t go wrong with a home baked choc-chip cookie in the school lunchbox!
This QTY makes about 55 cookies. So roll some of the mixture up and freeze it in a container. Fresh cookies ANYTIME!
Cream the following ingredients together:
125gr brown sugar
125gr coconut sugar (this is super expensive, but much better for you – or so I have read. You can use caster sugar too)
When it is all fluffy add:
2tsp Agave (or 1tbs honey)
2tsp Cinnamon powder
2tsp Ginger powder
1tsp vanilla bean paste (or vanilla extract)
Pinch of maldon salt (1tsp salt)
When really light and fluffy add:
300gr Oats (blitz them in the food processor first)
125gr Spelt flour (or regular flour)
1tsp baking powder
1 pack of choc chips (I actually use the home brand ones from Safeway which are surprisingly good in these. You could be a really good parent and get expensive high % cocoa chips…)
Put tablespoons full on a baking tray. Bake at 180 degrees for 11min.