Every so often I have an overwhelming craving for the vanilla-scented, gooey goodness of a chocolate chip cookie, fresh from the oven. I’ve documented extensively about my ongoing search for the perfect chocolate chip cookie and I feel that with my recipes, I’ve come pretty darn close – the hubby agrees!
Scenario, it’s Wednesday evening, The Great British Bake Off starts and I need to eat something chocolatey and delicious, but I didn’t exactly plan to be eating cookies today. After all, I’ve recently been to several weddings, where I’ve eaten an abundance of wedding cake – chocolate, vanilla, carrot and lemon cakes to be precise, and several pieces of each in fact, which were all so amazing and totally worth it – not to mention copious amounts of frosty nectar, in the form of white wine, red wine, prosecco and Champagne to wash all that cake down; it was wonderful and so lovely to send the happy couple off with a bang, but back to everyday life and I can’t be eating and drinking like that day-to-day.
So, I decided to whip up a really speedy – and healthy – chocolate chip cookie; this chocolate and almond oat cookie is gluten-free, with porridge oats and buckwheat flour in place of white flour. I used un-refined maple syrup and date syrup to sweeten the cookies and coconut oil to bind the mixture together – in place of butter. Finally, I used vitamin E-rich almonds (great for skin and hair) along with my favourite sugar-free 85% dark chocolate by Cavalier, which is sweetened with plant-based stevia.
It takes me about ten minutes to put these together and just over ten minutes to bake, so essentially in twenty minutes, you can have a cookie in your hand and be watching GBBO, happy as a clam. I know the hubby and I did! But don’t wait for Bake Off, try these whenever you feel that cookie craving.
Chocolate and almond oat cookies (sugar-free, gluten-free, dairy-free and vegan)
(Makes about 9 cookies)
75g organic gluten-free porridge oats
75g buckwheat flour
¾ tsp ground cinnamon (optional)
½ tsp mixed spice (optional)
1 tsp vanilla powder
½ tsp bicarbonate of soda
Scant pinch of Himalayan sea salt
40g coconut oil, melted
35g almonds, toasted and finely chopped
75ml maple syrup or date syrup
Preheat the oven to 180°C and line a baking tray with reusable baking parchment.
Melt the coconut oil in a small saucepan and set aside to cool slightly.
Place the porridge oats, buckwheat flour, ground cinnamon, mixed spice, vanilla powder, bicarbonate of soda, pink Himalayan sea salt, toasted and chopped almonds and finely chopped dark sugar-free chocolate in a large mixing bowl and stir together with a wooden spoon to combine all the dry ingredients.
Add the maple syrup or date syrup (or use half and half if you prefer) and the slightly cooled coconut oil into the dry ingredients and fold together until the mixture begins to form a crumbly dough.
Use an ice-cream scoop to transfer dollopfuls of the delicious vanilla-scented cookie dough onto the lined baking tray, leaving three to four cm between each cookie.
Bake in the centre of the pre-heated oven for between 11 and 13 minutes. Remove from the oven and allow to cool slightly before transferring the lining, with the cookies on top, to a cooling rack to cool completely. Serve cold or slightly warm with a cup of tea in front of The Great British Bake Off!