Mesquite Choc Chip Cookies
  • 160 g wholemeal spelt flour (you can use gluten free or wheat flour)
  • 80 g mesquite flour
  • ½ tsp baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • 110 g unsalted butter (you can use vegan margarine but you will get softer cookies)
  • 200 g natural cane sugar (I used CSR's Low GI sugar)
  • 2 medium eggs
  • 1 tsp vanilla
  • 110 g rolled oats and corn flakes
  • 160 g chocolate chips (I chopped up a block of Green & Black chocolate)
  1. Prepare a baking tray with baking paper or silicone mat. Preheat the oven to 190C (375F), 10 degrees less for fan-forced.
  2. If you don't like whole rolled oats, place oats in TMX and blitz for a second or two on Speed 5. I blitzed half and used half whole.
  3. Place butter and sugar in TMX bowl and beat on Speed 4 for 10 seconds until white and creamy.
  4. Add eggs to TMX one at a time, incorporating well with Speed 4 for 5 seconds for each egg addition. Add vanilla and mix again on Speed 4 for a few seconds.
  5. Add the spelt and mesquite flour along with baking powder and baking soda. Combine using Speed 4 for five seconds. Do not over-mix.
  6. Add oats, cornflakes and chocolate chips and combine lightly with one short zap of Turbo. The dough should be quite stiff at this stage.
  7. If baking entire batch, place TMX in fridge for at least one hour. I prefer to do this as the TMX does make the dough hard to handle. Cooling them will help with forming balls of dough. Otherwise transfer some dough to a bowl and refrigerate, covered, and rest of dough into a freezer-safe container. Dough can be kept for at least two months (if not more!).
  8. For cookies, make ⅔ cm balls of dough and place on tray with enough room between them.
  9. Bake for 10-12 minutes, until just beginning to set. Apparently these cookies are best underbaked than overbaked so as soon as they seem a little golden and generally 'done', remove and allow to cool.
  10. David recommends patting the cookies down gently with a spatular to help them maintain moisture.
Recipe by Gastromony at