A warming and tasty chewy ginger chocolate chip cookie made with oats and spelt flour. Simple to prepare and easy to eat with the added bonus of minimal washing up.
Melt the butter and syrup in a large pan over gentle heat.
120 g salted butter, 1 tbsp golden syrup
Remove from the heat, add the sugar and stir.
75 g demerara sugar
Add the oats, sift in the flour and baking powder and stir again until just mixed. Then stir in the ingredients from either version A or version B.
120 g wholemeal spelt flour, ½ tsp baking powder, 120 g rolled oats (porridge oats)
Place heaped teaspoons of the mixture well apart onto a large lined baking tray and press down with the back of the spoon to flatten slightly.
Bake at 180℃ (350℉, Gas 4) for about 12-15 minutes when the tops should be golden, but not overly brown. Allow to cool on the tray for a few minutes, then transfer onto a wire rack to cool completely.
Notes
Version A also works well with Seed & Bean's mandarin and ginger chocolate. If you use this, it's probably best not to add the lemongrass extract.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.