Double chocolate chip cookies

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These delicious choc chip biscuits have been on top of our baking list at the moment. George loves to bake and lately these have overtaken the usual request of Anzac biscuits. We’ve tweaked the standard recipe and swapped a few ingredients to give these biscuits a nutritious boost. We hope you enjoy them as much as George does.

‘Basic Boosts’
Olive oil, chia seeds, cacao powder and oats all contribute to an impressive list of valuable nutrients that you would not expect to see in choc chip biscuits. Among others they include: heart healthy monounsaturated and omega-3 fatty acids, health promoting antioxidants, protein, fibre, B vitamins, vitamin E and magnesium. 

Nutrition Note: swapping butter for olive oil and with a twist on the ingredient list these biscuits are lower in saturated fat and higher in both fibre and antioxidants. They’re still on the ‘sometimes food’ list but are a more nutritious choice than your traditional version.

3 more ways with cacao powder

1. Blend frozen banana with a couple of teaspoons of cacao powder for a choc-banana ice cream
2. Add cacao powder to your favourite bliss ball recipe to give it a chocolate-y flavour
3. For a decadent breakfast sprinkle over some cacao when making your favourite homemade toasted muesli

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Ingredients

• 1/3 cup olive oil
• 2/3 cup brown sugar
• 2 tsp vanilla extract
• 1 egg
• 1 cup plain flour
• 1 tsp baking powder
• 2 tsp cacao (or cocoa) powder
• 1 tbsp chia seeds
• 1 cup rolled oats
• ½ cup chocolate chips or cacao nibs (or sultanas or crushed nuts)
• optional: 1 tbsp milk if mixture appears dry

Method

Step 1

Preheat the oven to 180°C. Line two large baking trays with baking paper. -

Step 2

Whisk or beat together the olive oil and sugar in a large mixing bowl until creamy and smooth. Add the vanilla extract and egg and beat until smooth. -

Step 3

Sift the flour, baking powder and cacao powder into the bowl and stir until just combined. -

Step 4

Add the oats, chia seeds and chocolate chips and stir to combine. -

Step 5

Roll tablespoons of mixture into balls and place on the baking trays. Flatten slightly and bake for 12-15 minutes or until golden. Remove from the oven and allow to cool on a wire rack. -

Step 6

Storage: keep biscuits in airtight container for 5-7 days or in the freezer for up to 2-3 months. Uncooked cookie dough can be stored in the fridge for 3-5 days or in the freezer for up to 3 months. -