Chocolate Chip Cookies

I discovered this recipe while nannying in my first year of uni. My Monday tradition was to bake a batch of these cookies before picking the kids up from school. The Mum I was working for was super health conscious so these are relatively healthy. The recipe below is what I use at home but when I first made them I used spelt flower instead of plain flower and this made the recipe gluten free and dairy free (if you use dark 72% chocoalte). These are great to be made on a Sunday as snacks for the week but somehow they never quite last until Friday in our household!



  • 1 1/2 cups rolled oats
  • 1 cup raw almonds with skin (if you want to cheat you can buy roasted almonds so you don’t have to toast them yourself!)
  • 1 cup plain white flour
  • 1/4 teaspoon baking powder
  • 1 cup chocolate roughly chopped (I use Whittakers 72% Ghana Dark Chocolate)
  • 1/2 cup melted coconut oil (You will need to melt this in the microwave before using)
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  1. Preheat oven to 180 celsius
  2. Line a baking tray with baking paper
  3. Spread the oats on a baking tray and bake for 5 minutes
  4. Remove from the oven and immediately tip into a bowl to stop the cooking process
  5. Spread the almonds on the same baking tray and bake for 7-10 minutes (make sure they don’t burn)
  6. Put the oats in a blender and grind to a coarse meal
  7. Tip into a mixing bowl
  8. Roughly grind the almonds and add to the oats
  9. Add the flour, baking powder and chocolate chips and whisk through to combine
  10. Mix together the coconut oil, maple syrup and vanilla, then pour into the dry ingredients and mix to form a dough
  11. Spoon tablespoons of the dough onto the prepared baking tray, then flatten and shape into neat circles
  12. Bake for 10-15 minutes, or until ever so slightly golden. Remove from the oven and allow to sit on the tray for 10 minutes before removing to a wire rackIMG_6838IMG_5590Image

Have a look at some of our yummy photos on Pinterest:


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