I bake snacks for the kids 3-4 times a week. It takes care of their ‘tiffin’ or snack box, & caters for their snack when they come back home. Lunch is served in school, & the kids are usually ravenous when they get back around 3 in the afternoon. I endeavour to add variety from time to time ranging from banana chocolate-chip muffins, oatmeal cookies, pound cake, sandwiches, pasta, but often find myself reaching out for the cocoa. 
This was one such ‘cocoa moment’, where I put together a number of different recipes to make these cookies. The primary thought was to add oatmeal / fibre to the cookie. Almonds entered the list of ingredients as I had no walnuts. Came out to be yummy, wholesome cookies, with a crisp exterior & a cake-like interior. Enjoyed by the kids & their friends, I’ve now finally got down to posting the recipe. I think walnuts would work very well here, & possibly a tbsp of coffee might work some magic. That’s what I intend to do the next time!
-
Preheat oven to 180 degrees C. Lightly grease 2-3 baking sheets.
-
Stir together the dry ingredients i.e. flour + oats + cocoa+ baking powder + baking soda + salt.
-
Beat the butter & both sugars, followed by the egg & egg yolk. Next beat in the honey & both extracts. (Omit almond essence if using walnuts).
-
Stir in the dry mix & chocolate chips till well mixed in.
-
Drop tbsps on sheets & bake for about 15 minutes / until done.
-
Cool on rack & store in an airtight tin.
-
Makes 2-3 dozen cookies depending on size.
Lore @ Culinarty has a monthly event called ‘Original Recipes’, & I’m sending this to her. Do check out her previous round-ups which throw up plenty of very interesting originals!
