Happy Monday Everyone!
I haven't been able to devour cookies of late because my teeth have been quite tender since my braces got tightened. Having said that, I was craving chocolate chip cookies today but wanted to make them a bit healthy and combine that to also be a morning on-the-go snack. I only ever use dark chocolate in baking because it bakes way better and it is less likely to burn at high temperatures. Milk chocolate, I think makes the batter really sweet and if you aren't careful it can burn easily.
Anyway, so my craving spoke and within 10 minutes the batter was done and ready to go into the fridge to set for a bit. It's very crucial to put this batter into the fridge otherwise it can get too soggy and not cook in a structured way (lose its shape). The secret for me is to put extra chocolate pieces on top so that they melt over the cookies and creates a more rich flavour.
Hope you enjoy them! They are really easy to make and is the perfect no guilt-trip treat when you're having tea at 11pm at night.
Recipe: Chocolate chip oatmeal cookies
Type: breakfast cookies, no refined sugar
Preheat your oven to 170 degrees C, and line a baking tray with parchment.
Mix all the dry ingredients together- cinnamon powder, salt, maca, baking powder, plain flour and oats.
In a separate bowl, whisk together the melted butter, agave, egg, vanilla essence and add it to the dry ingredients.
Chop the chocolate up, but not too small. Chop an extra handful to use on the top for sprinkling.
Let it set in the fridge for about 15 minutes.
Once the batter has set, form into rounds and press down slightly, then add a few of the choc chips and baking for about 15-20 minutes.
The bottoms should be brown, and that's when you know they are done.