Wholefood Choc Chip Cookies

It’s no secret.  I’m a cookie lover.  I am always experimenting with other people’s recipes but thought I needed my own that I could create easily, with ingredients I have on hand and that taste a bit like those massive cookies at cafes that you always promise to eat half of and end up eating the lot.

Yep, those ones.

So here’s my chocolate chip cookie recipe. I offer a few variations.  Try them out and see which you prefer. They have received ticks of approval from my husband (win!) and all the mums and kids at playgroup.  One little might (hello Luca!) was going so crazy for them I had to hide the container!

Oh and PS – today I kicked over 5,000 likers on my FB page.  This is amazing and exciting for someone who is not an expert on much other than creating wholesome and real food for her family.  I love bringing you stories from my life and sharing the wins and losses.  I love that I have created a little program (with thanks to the most amazing group of REAL experts!!) that helps people out on their journey towards ditching those pesky processed and packaged foods, in favour of real and nourishing wholefoods.

I love that this platform allows me to interview people and share the latest information on health and well-being.  Blessed am I.

Lisa’s Choc Chip Cookies

What you’ll need:

1 1/4 cup/170g wholemeal spelt flour

1/2 cup/60g LSA (ground linseeds, sunflower seeds, almonds) *

1/2 tsp bicarb soda

1/4 tsp salt

1/3 cup/70g maple syrup **

1/3 cup/70g macadamia oil **

1 tsp vanilla (extract, vanilla bean paste or seeds of half a vanilla bean)

40g of dark chocolate, chopped in large chunks (I like Green and Blacks or Lindt – both 85%)

Here’s what you do:

Preheat oven to 170 degrees.

Add all the ingredients, apart from the chocolate, to a mixer and beat until coming together.

(Tmx – speed 4, 15 seconds)

Then add your chocolate chunks and mix through until distributed

(Tmx – reverse, speed 3, 5 seconds)

Place walnut sized round balls on a baking tray lined with baking paper and flatten gently.

Cook for 10-12 minutes

Remove from oven and leave to cool (if you can) before eating.

Variations:

* 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