Sometimes a girl just needs a cookie! Most cookie recipes call for copious amounts of sugar and butter, hence why they taste so great! However, this recipe, whilst not sugar free, is much lighter on the sugar front, but there’s still plenty of sweetness to satisfy a craving whilst providing some good quality fibre. I’m not a big fan of abstinence in a diet unless there is a medical need to do so (e.g. Gluten for somebody with Coeliac Disease), mostly because it is unsustainable in the long term and I would much prefer to foster healthy everyday habits than adopt an ‘all or nothing’ approach to eating. So whilst I don’t make batches of cookies on a daily basis, my family occasionally enjoy these sweet treats. I also split this batch into thirds (mostly to stop my husband eating 20 cookies in a day). One third gets cooked on the spot, and two thirds get frozen into individual logs ready to pull out and bake whenever a cookie emergency strikes! Enjoy.
(Note: This can be a dairy free recipe, if you omit the choc chips or use dairy free choc chips)
1 1/2 Cups Wholemeal Flour (I use Spelt)
1 Cup Quick Oats
1/2 Cup Brown Sugar
1 tsp Baking Powder
Pinch salt (I like the pink sea salt)
1/2 Cup Olive Oil
1/4 Cup Maple Syrup
1/2 Tbs Vanilla Extract
1/3 Cup Chocolate Chips (Optional)
(Feel free to add a pinch of any spices you like, such as cinnamon, nutmeg etc)
Preheat oven to 175 C (Fan Forced).
Combine dry ingredients in a large bowl.
Combine wet ingredients into a separate bowl then mix the wet into a dry with a wooden spoon until the mixture just comes together.
Fold in the choc chips.
Shape into balls and place onto a baking tray, pressing each ball down slightly. (Allow room for spreading)
Bake for 12-15 minutes until cookies are browned.