Wholefood Choc Chip Cookies
    • 1 1/4cup / 170g wholemeal spelt flour(or wheat, buckwheat or gluten-free flour)
    • 1/2cup / 60g LSA(ground linseeds, sunflower seeds, almonds) *
    • 1/2tsp bicarb soda
    • 1/4tsp salt
    • 1/3cup / 70g maple syrup **
    • 1/3cup / 70g macadamia oil **
    • 1tsp vanilla(extract, vanilla bean paste or seeds of half a vanilla bean)
    • 40g dark chocolatechopped in large chunks (I like Green and Blacks or Lindt – both 85%)
    1. Preheat oven to 170 degrees.
    2. Add all the ingredients, apart from the chocolate, to a mixer and beat until coming together.
    3. (Tmx – speed 4, 15 seconds)
    4. Then add your chocolate chunks and mix through until distributed
    5. (Tmx – reverse, speed 3, 5 seconds)
    6. Place walnut sized round balls on a baking tray lined with baking paper and flatten gently.
    7. Cook for 10-12 minutes
    8. Remove from oven and leave to cool (if you can) before eating.
    Recipe Notes


    * Instead of LSA you could use – almond meal OR ‘Magic seed mix’ OR extra flour

    ** Instead of maple syrup and macadamia oil you could use raw honey and melted coconut oil

    I have also tried this using 120g room temperature butter and 50g rapadura sugar. They were crumblier but totally delicious.

    Oh and a friend said “you know what I love most about these is the big chunks of chocolate” so don’t chop it up too fine.

    Enjoy x