With an hour to go before our 7-year-old daughter arrives back home with a play date (first boy from school!) I whipped up these white chocolate chip cookies. Add some fancy sprinkles and it's an afternoon delight!

Makes around 24 small or 18 large cookies

2 c flour (I used half white spelt and half wholemeal spelt, you can use GF flour if you like)

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3/4 c sugar-free chocolate chips or drops, plus extra for topping

1/2 c fine coconut sugar or rapadura 

1/4 c stevia

1/2 c plus 1 tbsp coconut oil, softened or extra virgin olive oil (or butter)

1/2 c plus 1 tbsp water

sprinkles, if desired 

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

In one bowl mix the flour, baking powder, baking soda, salt and chocolate chips.

In another bowl whisk the sugars, oil and water.

Fold the flour mixture into the wet ingredients until fully combined.

Take tablespoons of mixture (or slightly more) and roll into balls. Place onto your baking sheets a few cm apart and flatten with damp fingers. Press a few more chocolate chips into each cookie and top with sprinkles.

Bake for around 12 min until golden brown on the edges. Leave to cool on the trays for a few minutes before transferring to a wire rack to cool completely. The cookies will crispen up as they cool.