Saturday, 15 December 2012

chocolate chip cookies with almonds and oats

I have to admit that it was my plan to post more recipes on the blog before the holidays but somehow other things got in the way. Let me make it up with cookies. I was baking with my kids on Thursday when I decided to do a little experiment and this recipe is the result. I baked the cookies again yesterday just to make sure that our taste buds hadn't been fooling us and they were just as good. My kids don't like dark chocolate so I use organic semi sweet chocolate in mine. You can also use organic milk chocolate if you want. And if you want to use more chocolate then that is fine too, just make sure you don't overdo it because the cookies are sugary enough.



  • 1 large egg
  • 70 g raw cane sugar, organic
  • 2 tablespoons agave nectar
  • 2 tablespoons organic peanut butter
  • 2 tablespoons coconut oil
  • 30 g spelt flour
  • ½ teaspoon gluten free baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons cocoa powder
  • 50 g rolled oats
  • 70 g almonds, chopped
  • 70 g organic chocolate, semi sweet or dark, chopped


  1. In a large bowl, combine the egg, sugar, agave nectar, peanut butter and coconut oil (if the oil is solid, place the jar in a bowl of hot water before use)
  2. In a small bowl, combine the spelt flour, baking powder, salt and cocoa powder and add it to the wet ingredients
  3. Add the rolled oats and chopped almonds and mix gently (I chop the almonds in a food processor)
  4. Chop the chocolate, add it into the bowl and mix gently
  5. Place baking parchment on a large baking tray
  6. Drop a tablespoon of batter onto the baking parchment and make sure to leave some space between each cookie. I get about 24 cookies from the batter and bake 12 at a time
  7. Bake at 180°C/350°F/gas mark 4 for 12 minutes
  8. The cookies are soft when they come out of the oven so allow them to cool for a few minutes before transferring them to a wire rack to cool further or serving

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