How are you doing? How did you find January? Is it too late to say happy new year? I think so! Thank you so much for being here, I'm excited to be sending out one of these again.

 

I am not a good first-two-weeks-of January person. On the morning that I started writing this, all members of my household (except me) had been up and about with purpose. Ben’s alarm went off at 6 30am so that he could leave the house by 7am to get to the local secondary school where he teaches*. Rob’s alarm sounded at 6 50am to make sure he got to the gym before he stood back at his desk. My sister’s alarm beeped vibrantly at 7am to get her down to the kitchen for 7 15am to start her morning workout and - even though I’m well awake at this point - my lazy bum stayed in bed. Only at 9 30am did I sit down at my desk, huge mug of tea and hot bowl of porridge in hand to buffer myself and my emotions as I opened my laptop for the day ahead.

 

There’s something about a new year that instills a bit of fear and hesitancy, rather than a bouncy ‘back to work’ feeling in me. Reader, I wish, I wish, I had that come January 1st. But I’m a bit of a slow burner and only in the last week have I felt like I've truly started to emerge from the fog. Cooking helps and the (very delicious) silver lining is that it's been a bumper month for recipes in my kitchen - gluten-free, low FODMAP, breakfasts, lunches and dinners - some that I've shared on social recently and others that I can't wait to share with you in the upcoming weeks. 

 

Whether you're like me and the last month has been a bit of a struggle or it's actually had you bouncing with new-found energy out of bed (please, do send me your tips), I'm pleased to share a we-made-it-through-January cookie recipe to celebrate! They are milk chocolate oat and ginger cookies, with a chewy, fudgy middle, crisp bottom and pools of melted chocolate and are perfect for the weekend. I always have stem ginger lurking in the back of the fridge from my festive baking at this time of year and I was very happy to find that the glistening specks are a match made in heaven with the rolled oats and creamy chocolate chips. 

 

With love,

 

Emma x

 

*My sister and her partner Ben lived with with us for the last few months while they had some work done on their place. I loved having them to stay - mainly because we had more people to split cookies with - less so them being two extra people making me feel guilty about not getting out of bed early enough…

 

 

Makes 12 cookies

20 minutes, plus chilling time

 

In December Food Thoughts sent me a huge bag of their Oat mylk chocolate chips and when I haven't been eating them straight from the bag with a spoon I've been experimenting with them in recipes. I had never come across oat ‘mylk’ chocolate chips before - or dairy free chocolate chips so delicious - and I wanted to celebrate them in all of their glory with what else but a chocolate chip cookie. PLUS we've just had Veganuary and I've been experimenting with more vegan recipes and I'm thrilled with how this one has turned out. 

 

While you don't really taste the peanut butter in this batter it makes for the best chewy texture. Don't skip the flaky salt.

170g gluten free plain flour blend

60g gluten free rolled oats

½ teaspoon xanthan gum

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

50g light brown sugar

120g caster sugar

100g vegetable oil or olive oil

60g peanut butter

3 tablespoons water

1 teaspoon vanilla extract

2 balls of stem ginger, finely chopped

30g ginger syrup, from the jar

125g Food Thoughts Oat Mylk Chocolate Chips⁣

Big pinch of flaky salt

 

In a large bowl, sift and whisk together the flour, oats, xanthan gum, baking powder, baking soda, salt and sugars.

 

In a separate bowl, combine the oil, peanut butter, water, vanilla extract, stem ginger and ginger syrup. Tip the dry mix into the wet mix and stir to combine. Add in the chocolate chips and stir once more.

 

Cover the bowl and chill for a few hours, or overnight.

 

When ready to bake, preheat the oven to 195ºC/175ºC fan and line two baking trays with baking parchment. Use your hands or an ice cream scoop to form balls of dough, about 50g per cookie.

 

Bake six or so cookies per tray for about 12-14 minutes, or until golden around the edges but still a little paler in the middle. Allow to cool for a few minutes before sprinkling with a little flaky salt and transferring to a wire rack to cool completely.

 

These cookies will keep for up to four days in an airtight container. 

 

 

Eating: I got married since we last spoke! And had the best lunch post ceremony at Kindling in Brighton. Go for the (gluten-free) desserts alone

Cooking: Creamy Swiss chard baked eggs (you could also use spinach). I promise you this is a breakfast/brunch worth getting out of bed for

Baking: this zingy lemon drizzle loaf. Or something for those days you don't feel like turning on the oven - my peanut maple rice crispy bars

Reading: I've just finished The Herd by Emily Edwards and was here for the twist. Up next is Salt Lick