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This recipe makes delicious, chewy centered chocolate chip cookies that R absolutely loved. They definitely satisfy the chocolate craving but have a few healthy goodies in them to counteract the naughty stuff…

Dry ingredients

  • 2/3 cup flour
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • 1/3 cup chocolate chips
  • 2 tbs brown sugar
  • Up to 2 tbs raw sugar

Wet ingredients

  • 1/2 tsp vanilla extract
  • 1 tbsp veg oil
  • 3 tbsp milk
  • (optional) 1/4 cup LSA mix (ground linseeds, sunflower seeds & almonds)
  • 1/4 cup quick oats
  • Extra milk as needed

Preheat the oven to 200 degrees C. Mix dry ingredients together and then add wet ingredients. Add spoonfuls of dough to greased or lined cookie sheets leaving space for the cookies to spread as they rise quite a bit. Bake for approximately 15 – 20 minutes or until lightly golden and the cookies are firm to the touch. Allow to cool on the cookie sheet for 5 min and then transfer to a wire rack. Avoid eating them all in one sitting and make sure they are stored out of your toddler’s reach (mine stole quite a few while I wasn’t looking). Enjoy!

So, I’m in the kitchen, as I type, making pikelets (mini-pancakes) for Ruby.

I’m the cook so I got to taste the first one, hot off the press so-to-speak and it was YUM!

Here is the recipe:

Ingredients

125g (1 cup) wholemeal plain (all-purpose) flour
2 teaspoons baking powder
1 tablespoons raw sugar
1 egg, lightly beaten

1 ripe banana, mashed

1 tablespoon honey
170ml (2/3 cup) milk

Spray oil for greasing the pan

Method

Sift the flour and baking powder into a bowl. Add the sugar and stir to combine. Mash the banana in a separate bowl, add the egg and milk & honey and whisk. Add to the dry ingredients and whisk until smooth. Preferably add mixture to a squeezy bottle.

Heat a large non-stick frying pan over a medium heat and spray lightly with oil. Squirt tablespoons of mixture into the pan and cook for about 2 minutes, until bubbles appear on the surface. Turn the pikelets over and cook for another 30 seconds.

These are really good for snacks on the go, Ruby loves them!

I was in the mood to bake something for Ruby today and found this recipe for chewy banana oatmeal cookies. I made quite a few changes: included about 1/4 cup raisins, 1/2 tsp nutmeg, reduced the amount of sugar because it seemed an awful lot, used half wholemeal flour. They turned out HUGE so next time I will make them smaller (more Ruby sized), they still turned out too sweet so next time I will again reduce the amount of sugar and I’ll go 100% wholemeal flour because they will be even better. They turned out yummy and chewy and full of oaty, raisiny, walnutty goodness! Here is the amended recipe:

  • 1 cup all purpose flour (or wholemeal)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tbsp unsalted butter, room temperature
  • 1/3 cup sugar
  • 1/3 cup unpacked brown sugar
  • 1 large egg
  • 1 large mashed ripe banana
  • 1/2 tsp vanilla extract
  • 2 cups quick oats
  • 3/4 cup chopped walnuts

Preheat oven to 175°; line two baking sheets with baking paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon & nutmeg.
In a large bowl, with a mixer, cream together the butter and the sugars on medium speed. 
Add the egg, followed by the mashed banana and vanilla extract.
Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain, stir in the chopped walnuts & raisins. Drop small tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.
Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container so you don’t eat them all in one sitting!