Sweetish.co's Oat & Spelt Chocolate Chip Cookies
Has it been more than a month since I wrote a blog post?! The last months have been a whirlwind of traveling, baking and soul searching, it was a magical adventure, but all good things come to an end. #funemployment is now nine-to-five in a freezing enclosed office space, with hours spent sitting on a rollie chair till my butt turns sore. To say the least, I will miss days on my feet stretching doughs and frosting cakes.
My new work schedule involves lots of choices made between between working out or a normal-timed-dinner, and recipe development or TV with a glass of wine. There's no time during the week for researching and developing recipes and my weekend baking endeavors backfire into an antisocial bread craze. One time I literally brought my bowl of bread dough out to lunch with a friend and I had to excuse myself to stretch and fold the dough every half an hour.
For a while I've been tinkering with Cultures for Health's sourdough cookie recipe. These cookies are great but I find the amount of nut butter a bit too costly for my budget. Especially on weekends that I simply don't have time for a 3-day bread marathon, and therefore no supply of sourdough discards, this is my healthy-ish chocolate chip cookie recipe. The peanut butter gives a chewiness like brown sugar does, and its natural sweetness effectively cuts the amount of sugar in half.
This is definitely not a guilt-free snack, but on a tired week night it is the best remedy I can think of. For better or worse, balancing work and life is tough, so here's my advice - just have a damn cookie.
Oat & Spelt Chocolate Chip Cookies
Makes 12 2" cookies. Slightly adapted from Sweetish.co.
The addition of peanut butter makes these cookies more shelf stable than normal chocolate chip cookies. If you prefer freshly baked ones, the dough can be stored in the fridge for up to 5 days, and on any day you're only 10 minutes away from molten pools of dark chocolate swimming in soft chewy dough.
1/2 cup (50g) rolled oats or oat flour
1/3 cup (50g) spelt flour
1/4 teaspoon baking powder
pinch of sea salt
3 tablespoons (50g) unsalted butter, softened
3 tablespoons (50g) peanut butter
1/4 cup (65g) coconut sugar
1/4 cup (60g) soft dark brown sugar
1 large eggs
1/2 teaspoon vanilla extract
scant half cup (70g) dark chocolate buttons
flaky sea salt, for sprinkling
- If using rolled oats, blitz it in a food processor until it forms a fine flour.
- Combine the oat flour, spelt flour, baking powder and salt.
- In an electric mixer with the paddle attachment, beat together the peanut butter, sugars, vanilla and butter until smooth and creamy, around 5 minutes.
- Add the egg and beat until incorporated.
- Add in the dry ingredients and mix on slow speed until just a little flour streaks remain, then mix in the chocolate buttons until just combined.
- Cover and chill the dough for at least 1 hour before baking, or store in the fridge for up to two days.
- When ready to bake, preheat the oven to 400° F/200°C and line a cookie sheet with parchment paper. Scoop cold dough onto parchment paper. I like to use a #50 ice cream scoop that makes dough balls just a tad larger than a tablespoon. Space cookies at least 2 inches apart and press gently to flatten out just a bit. Sprinkle generously with flaky sea salt.
- Bake for 8-10 minutes or until a dark golden brown around the edges. Allow to sit until the cookies are cool enough to handle and enjoy straight from the pan.