With our impending trip to the snow upon us, I wanted a sturdy, robust cookie that would provide tasty sustenance on the slopes. So I made a spicy molasses cookie and added chocolate chunks - how good?!

Makes 24-26

1 1/2 c flour (I used white and wholemeal spelt)

1/2 c oat flour (oats ground in a coffee grinder)

1 1/2 c sugar (I used a mix of coconut and cane)

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

ground spices:

1 tsp cinnamon

1 tsp ginger (double the ginger if you want a gingernut!)

1/2 tsp nutmeg

1/2 tsp cloves

1/3 c coconut oil, melted

3 Tbsp molasses

3 Tbsp aquafaba (brine from a tin of chickpeas or beans, or you can use an egg)

130g dark chocolate (chunks, melts, chips, spheres)

Preheat oven to 180C. Line 2 baking trays with baking paper.

In a large bowl whisk all the dry ingredients together. in a small bowl whisk all the wet ingredients together. Pour wet ingredients into the large bowl and mix to combine. Mix in chocolate pieces.

Roll half the mixture into balls and place on your tray, leaving room for spreading. You can press down slightly or leave as mounds.

Bake for 12-15 minutes, rotating tray halfway through. Leave to cool on the tray for a few minutes before transferring onto a wire rack. They will harden as they cool. Repeat with the rest of the dough.

The cookies should be crunchy on the outside and chewy it the middle.