I have recently begun baking once a week so that the Abomb has a little treat for his lunch box. I don’t want it to be too unhealthy but I do want him to feel a little special when he opens his lunch box.
I make a mean vegetable cake that the boys love and similar muffins. They also enjoy fruit muffins but I often find if they’re not eaten quickly enough, the fruit can go off and ruin the taste of the muffin.
Many cookies I find are too sweet and often include chocolate plus dried fruit plus A LOT of sugar – particularly if it is a US recipe. I don’t have a high threshold for sugary things (my preference is in fact savoury) and I’m really put off if something is too sweet. I know my boys aren’t but really, given their resistance to healthy things, they don’t need any more sugar than they already have.
So I found this recipe which suited all our needs. I’m usually resistant to put chocolate chips in cookies for the boys especially when recipe’s sugar content is also high. But, this recipe doesn’t call for a large amount of chocolate and the other ingredients are healthy enough to balance it out.
So, without any more ado, here is the recipe:
Maple Chocolate Chip Cookies
- 2 cups rolled oats
- 1 cup flour (I used wholemeal)
- 1 cup shredded coconut
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup maple syrup (I would use 1/2 – 2/3 cup in future, they were a tiny bit too sweet for me)
- 1/2 cup coconut oil, melted (you could use vegetable or canola oil instead but the coconut oil was DIVINE)
- 1 teaspoon vanilla
- 1 cup chopped pecans (or sunflower seeds, or walnuts, or…?) (I didn’t use these because the boys won’t touch nuts)
- rounded 1/2 cup chocolate chips
Preheat oven to 180 C.
Combine the oats, flour, salt, cinnamon and coconut in a bowl. In another bowl, combine and whisk together oil, vanilla and syrup. Pour the wet ingredients into the dry and mix until all is moistened. Fold in nuts and chocolate chips. At this point, if I have the time, I like to cover the dough and place it in the fridge for 30 minutes, but it isn’t essential.
Form dough into equal-size balls, place on cookie sheet, gently press down balls (but don’t flatten), bake for 14-16 minutes or until lightly browned. Remove from oven, then remove from pan, let cool on a cooling rack