Soba Noodle Salad

Chocolate Chip And Walnut Cookies That Goes Perfectly With A Cuppa

There are those who love cookies. And there are those who ABSOLUTELY LOVE cookies. Especially the chocolate chip kinda cookie. As far as I can remember I have been a big, BIG fan of really good cookies. Simply put, I just LOVE cookies.

I am not one of those people who like a cookie a certain way, no. Me, I don’t care, crunchy or soft, they just need to have big amounts of chocolate made from really great organic or biodynamic natural ingredients. Simple. 

Cacao sweetened with maple or coconut sugar is the key ingredient as this has a depth of sweetness white sugar does not.

Cookie madness with no funny ingredients, no chilling time whatsoever. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, little crunchy filled with chunks of chocolate has me perfectly feeling cookie love every single time!

Simple Yet Yummy

Prepping ingredients before actually making it is an excellent idea. It gives you that #easeandflow and chill vibe, enjoying that smell of baking in your kitchen while you wait for your cookies.

This cookie recipe is very simple – the process requires mixing the dry ingredients and the dry ingredient. What I love about this recipe is the amount of chocolate you can put in there – totally up to you. And as you know that I am really into chocolate, I’ve gone all out with it.

Soba Noodles

Chocolate Chip and Walnut Coookies Recipe!

~INGREDIENTS~

 

  • 200g spelt flour
  • 150g oats
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 100ml vegetable oil

  • 4 tbsp peanut butter
  • 150g coconut sugar
  • 100ml coconut milk
  • 1/2 tsp vanilla
  • chocolate chips
  • 40g walnuts
  • A pinch of #LOVE

~METHOD~

Preheat your oven at 130 C.

In a mixing bowl, combine the flour, oats, salt, baking powder, baking soda, chocolate chips, and walnuts.

Mix the wet ingredients in a separate bowl.

Add the wet mix to the dry mix. Mix thoroughly.

Line a baking tray with baking paper.

Form the cookies by making a small ball (around 45g each ball) and then flatten them out.

Bake for 30-35 minutes.

Let the cookies completely cool down and serve.

***

Prep time: 20 mins

Baking time: 30-35 mins

Freezer-friendly: No

C, DF, RSF, VEG, V

My second cookbook Celebrate Your Sweet Tooth (where I am pretending to be a good baker) is filled with epic plant-based desserts that make you feel good and if you’re looking for more recipes that are guaranteed to bring a smile to your face, joy to your kitchen, and love to your body.

I hope you enjoy this recipe. See you in the comment section of my YouTube channel!

With love from my kitchen to yours,

Chef Cynthia Louise xx


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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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