HEALTHYISH OAT & PEANUT CHOCOLATE CHIP COOKIES
These cookies were made free from gluten and dairy, using oat flour and coconut oil. The peanut flour and coconut sugar add a subtle nutty and caramel flavour that will leave everyone asking for more!
45g Peanut Flour – You can also use 75g of peanut butter instead, it will just make the cookies slightly more crumbly
1 Large Egg
140g Coconut Oil
200g Coconut Sugar – If you don’t have any don’t fret! Light Soft Brown Sugar would also work well.
1tsp Baking Soda
1tsp Baking Powder
1tsp Coarse Salt
1tsp Natural Vanilla Extract
150g Dark Chocolate Chips
1. Start by blending the oats in a food processor until they resemble a flour or powder.
2. Combine the vanilla extract, large egg and coconut sugar in a bowl. Melt the coconut oil and add to the bowl after it has cooled down. Beat well until combined.
3. Next, stir in the oat and peanut flour, baking soda, baking powder and coarse salt. Mix until well combined and fold in the dark chocolate chips.
4. Ideally, chill the dough overnight, wrapped in cling film. (This is the hardest part of the recipe but don’t skip it! This will make your cookies chewy and irresistible.)
TIP – Why chill the cookie dough in the fridge you ask? This extra step will definitely result in better cookies. Essentially, leaving the dough to rest in the fridge overnight will allow the flour and other ingredients to absorb the moisture from the eggs.
This means that your dough will be drier and firmer, as the fats will have solidified, which in turn will make your cookies bake more evenly, spread less, and acquire that deeper tanned look.
On top of that, your cookies will actually have more flavour with stronger notes of caramel as the ingredients’ aromas will have been mingling together for longer.
If you are rather impatient, however, you can totally bake them right away! Sometimes we just bake a little amount to satisfy our craving and will bake another batch after a few hours.
5. Preheat the oven to 175˚C. Line a baking tray with baking parchment.
6. Shape the chilled dough tightly to form a cookie shape about the size of your palm, and space them evenly on the baking tray. Sprinkle a pinch of coarse salt on the cookies.
7. Bake for 8-10 minutes, until lightly golden around the edges.
8. Remove from the oven and leave to cool on the baking tray for a few minutes, then transfer to a wire rack to cool completely.