Cherry Almond Bites
I love to run. It’s how I counteract my desk job, it’s how I clear my head, and it always gives me an amazing sense of achievement! I have been running regularly for about four years now, and in that time I have completed four …
Tag: Chocolate
Chocolate Coconut Granola
For someone who loves food and relishes in cooking all meals painstakingly from scratch, my weekday breakfasts are often a very low key affair. I often just throw some dry oats in a bowl with yoghurt and whatever fruit, nuts and seeds I have to …
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Wholegrain Chocolate Chip Oatmeal Cookies
I was hoping to post a few more recipes over the weekend, my calendar was finally free after endless social engagements over the holiday season. However, mother nature had other plans and I found myself bedridden with the flu. Fortunately I was feeling much better this morning, and my symptoms had been replaced by a serious yearning for chocolate chip cookies… Strange I know, but the body wants what it wants, and I had to oblige.
I try and use whole foods wherever possible, including baking, so these cookies are made with wholewheat pastry flour and oats. The wholewheat pastry flour has a lovely nutty taste that pairs very well with the chocolate and oats, and the coconut oil keeps the cookies very moist and very chewy for days- delish!
They make for a pretty hearty and satisfying cookie, I hope you enjoy them!
Chocolate Chip Oatmeal Cookies
Prep time
Cook time
Total time
A satisfying chocolate chip cookie made with wholewheat flour, oats and coconut oil.
Author: Emma
Recipe type: Baked Good
Serves: Makes a dozen cookies
Ingredients
- ¾ cup wholewheat pastry flour
- 1 cup oats
- ½ tsp baking soda
- ⅛ tsp salt
- ½ cup coconut oil, melted
- ½ cup dark brown sugar
- 1 egg (at room temperature)
- 2 tsp vanilla extract
- ½ cup milk chocolate chips
- ¼ cup dark chocolate chips
Method
- Preheat oven to 350F/180C
- Mix flour, oats, baking soda and salt in a bowl, set aside
- Beat coconut oil and sugar with an electric mixer until smooth, add eggs and vanilla, and mix until combined
- Add the dry ingredients to the wet, and continue mixing until combined
- Stir in the chocolate chips
- Drop golf ball sized mounds onto an ungreased baking sheet, bake for 8-10 minutes until just set, they may look underdone but they will continue to bake out of the oven
- Let them rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
I adapted this recipe from the fabulous Monique who writes the Ambitious Kitchen blog. My friend Jenny and I made the original recipe in a little bake session before Christmas, and they are wonderful.
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Wholewheat Banana Crepes with Chocolate Hazelnut Drizzle
At the tender young age of 18, my ever-trusting parents permitted me to leave home, and teach English in Vietnam before starting university the next year. It was a wonderful, life changing experience that I will never forget. I learned a lot that year, cultural …
