SALT N' PEPPER CHOCOLATE CHIP COOKIES

Recipe adapted and inspired from the My New Roots cookbook

Such a simple and delicious wholesome recipe for chocolate chip cookies. We all know that salt and chocolate are a match made in heaven, in fact, I firmly believe it is the primordial accompaniment to chocolate. Chocolate without that little hint of salt is just missing something in my opinion. Sarah Britton from My New Roots takes it a step further and adds a little crack of black pepper into this childhood classic, and trust me it won't disappoint. 

This recipe is also intended to remind you how easy it is to make your own oat flour, you don't need any fancy equipment or flour mill, just a food processor will suffice.  Simply use whole rolled oats and process until a fine flour forms, it will take less than 60 seconds, and this way the nutrients in the oats stay whole, fresh and intact. Once made into a flour, the oats are exposed to more air and therefore prone to oxidisation and thus turning rancid more quickly. This way you just make enough flour for the recipe you are making and use it fresh. 

Happy Cookie Making my fellow cookie monsters! 

Bisous,
Bain-Marie

INGREDIENTS
Makes: 12-18 cookies

• 2.5 cups rolled oats (use gluten-free if needed)
• 1/2 cup coconut sugar (or light brown sugar)
• 1/2 teaspoon bicarbonate of soda
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt or pink himalayan salt
• 1/2 teaspoon finely ground black pepper
• 1/3 cup coconut oil, melted (measured in liquid form)
• 1/3 cup maple syrup (or raw honey)
• 1 tablespoon water
• 2 teaspoons vanilla extract
• 2/3 cup 85% organic chopped chocolate (or homemade chocolate), chopped into rough chunks
• Coarse salt, for sprinkling

INSTRUCTIONS: 
1. Preheat oven to 180°C/350°F. Use a silicone baking sheet or line a baking sheet with non-toxic parchment paper (I love this one). 

2. Blend the oats in a food processor until becomes texture of flour. Add the rest of the dry ingredients into the food processor and blend to combine. 

3. Mix together the coconut oil, maple syrup, water, and vanilla extract right on top of the dry ingredients (or in the bowl you melted the coconut oil in) and pulse to combine. Stir in chocolate chunks last.

4. Shape dough into balls between the palms of your hands and place onto sheet, leaving space for them to spread. Sprinkle coarse salt on top of each cookie.

5. Bake for 10-11 minutes, not more. Let cookies continue baking and firming up for a few minutes on the cookie sheet before moving them.