Change the grains in your favourite chocolate chip cookies by using a mix of white spelt flour and oat flour instead of the traditional all-purpose flour. These cookies are slightly chewy with a nice firmness. To jazz up those plain cookies and to use up all the holiday leftovers, I have used some melted white chocolate and sprinkles for the topping. Enjoy them with a glass of milk.
- Preheat oven to 180C/350C/. Line two oven trays with baking paper.
- Use an electric mixer to beat the butter, sugar and vanilla in a medium bowl until creamy and pale in colour. Add the spelt flour, oat flour, cocoa powder, baking powder and baking soda and stir to combine.
- Roll tablespoonsful of mixture into balls and place on the prepared trays, leaving 3-cm between each cookie. Use the palm of your hand to gently flatten.
- Bake for 15 minutes or until firm to the touch, swapping trays halfway through cooking. Remove from oven and set aside on trays to cool completely. Cool cookies on a wire rack.
- Cut the white chocolate couverture into smaller pieces and place in a bowl set over a saucepan of simmering water. Stir frequently with rubber spatula until fully melted.
- Spread white chocolate icing over each cookie and sprinkle with sprinkles. Set aside for 30 minutes to set.