One month ago we had the honour of hosting our teacher from India and his wife in our home. It makes me so very happy and so appreciative that we were given this opportunity. Such an honour to wake up and have your teacher sitting in your garden and to have the blessing of being in his presence every day, hearing his divine wisdom and sitting twice daily for meditation in his presence.
We also had our dear friends travel from America and India to join in the seminar and stay with us in our home. It was wonderful. Three women and three amazing cooks! The meals were outstanding. It was so nice to be held and to be surrounded on a daily basis by like-minded souls, in light, creativity, fun, encouragement and support, in love and inspiration….and also to see us all expand into our yogic journey.
IThese cookies were a part of those two weeks. Gillian would whip them up in a matter of minutes whenever we needed a sweet to go with our tea. I have made these many times since they all have left. This is my version of them.
With this supportive experience and the upcoming move to Portugal, it was a wonderful way to say goodbye to Israel and our beautiful home.
Change is on the horizon…..so much of it too….just thinking of it makes my head spin.
chocolate chip nut butter cookies
Preparation – 20 minutes
Makes about 18 sumptuous cookies.
Gillian’s recipe used rice flour, instead of the spelt. Any gluten-free flour should substitute. If you prefer a chewy cookie, take the cookies from the oven at 12 minutes.
If you prefer to omit the chocolate, small currants or raisins work nicely. Soak them beforehand. I like to use a combination of peanut and almond butter, and recently I have been making these with a flour ratio of ½ cup ground almond/pecan, ½ cup whole-wheat spelt, ½ cup oat flour. Make the oat flour by putting whole oats into your blender, grind on high until you get a flour-like consistency.
ingredients
¾ cup/90g whole spelt flour
¾ cup/75g oat flour
¼ tsp baking powder
¼ tsp rock salt
¼ cup/60ml peanut/almond butter of choice (I like to use 2 Tbsp of each)
⅓ cup/80ml maple syrup
¼ cup/60ml coconut oil (warmed to a liquid)
1 tsp vanilla extract
⅓ cup/50g dark chocolate chips or dark chocolate bar, chopped
⅓ cup/50g roughly chopped hazelnuts or flaked almonds
preparation
1. Pre-heat the oven to 180C/350 F. Line a baking sheet with parchment paper.
2. In a large bowl, mix the flours, baking soda and salt – set aside.
3. In a separate bowl, combine the nut butter, maple syrup, coconut oil and vanilla – mix through evenly, then fold in the chocolate chips and nuts.
4. Pour the wet into the dry ingredients, and fold them together until well combined.
5. Using your hands, mould the biscuits into small balls onto the parchment-lined baking sheet.
6. Press down lightly on each cookie with the back of a fork or with your fingers and bake for 12 – 15 minutes. Do not over-bake or they will be dry.
7. Allow the cookies to cool and transfer to a cooling rack.
You may need to double the recipe next time as they go really, really quickly!!
Goodness shared from Stacey
