Ultimate S.M.A.R.T. Cookie Base: Chocolate Chip & Oatmeal Chocolate Chip


Ultimate S.M.A.R.T. Cookie Base

Version # 1: Chocolate Chip & Oatmeal Chocolate Chip

The Ultimate S.M.A.R.T. Cookie Base Chocolate Chip & Oatmeal Chocolate Chip has been a family favourite with adults and kids for many years. The versatility of being able to make such a large variety of cookies, that are not only allergen-free but nutritious is why, my daughter now 13 and I, have been baking with S.M.A.R.T. Blend for more than 10 years.


By: Holistic Nutritionist Peter de Hoog from Peetz


I suffer from a leaky gut, which created my food intolerances and sensitivities, and forced me to eat allergen and sugar-free.


North America has been saturated with corn, soy and wheat, for the last 60 years. These allergens have all been altered by science; either stripped, processed, refined, bleached, modified, genetically modified or enriched with 8 synthetic vitamins and minerals.

The gluten-free alternatives are nutritionally void starchy rice surprises, consisting mostly of corn, potato and modified starches along with white or sweet rice.


We are healthiest and strongest when we are closest to nature. This could not be truer than with food. Nature designed us to absorb her bounty, NOT synthetic vitamins and minerals created in a laboratory.


Starch, along with more starch provides NO nutritional value, and is absorbed in the body as sugar. This is the reason gluten-free has the reputation of having the taste, texture and nutrition profile of a bio-degradable packing peanut, starch is heavy and sits in our stomachs like a brick.


Melange S.M.A.R.T. Blend logo

S.M.A.R.T. Blend (Sorghum, Millet, Arrowroot, brown Rice, Tapioca)

is the first 60% Superfood & Ancient Whole Grain all-purpose flour that is naturally allergen-free, subsequently gluten-free with NO Corn, Soy, Casein (Dairy), Nuts, Peanuts, Legumes or Pulses.

Surprisingly low in starch with NO potato, corn, or modified starches, white or sweet rice.


S.M.A.R.T. Blend

(SorghumMilletArrowroot, brown RiceTapioca)

is the first nutritious blend of 60% superfoods & ancient whole grains that naturally nourish the body with more than 15 essential nutrients, digestible vitamins and minerals that provide over 5% of DV for B6, thiamin, niacin and manganese, and has 2g of fibre per 30g serving. Easy to digest because they come from food, not a science lab.

Peetz S.M.A.R.T. ultimate cookie dough base - Chocolate Chip Cookies

The Ultimate S.M.A.R.T. Cookie Base: Chocolate Chip / Oatmeal Chocolate Chip

Peter of Peetz
Version # 1 : Chocolate Chip / Oatmeal Chocolate Chip. The Ultimate S.M.A.R.T. Cookie Base can be doubled divided, kept frozen and used to make a variety of cookies like; Chocolate Chip, Oatmeal chocolate chip, Oatmeal Raisin, Double Chocolate, Peanut butter, Peanut butter chocolate chip or whatever you can dream up.
Prep Time 30 minutes
Cook Time 13 minutes
Course Cookies, Dessert, Snack, treats
Cuisine American, Canadien
Servings 42 Portions


  • 1 Stand mixer 5 or 7 quart is ideal
  • 1 Hand mixer with 2 large bowls
  • 1 whisk and wooden spoon


Dry Ingredients

  • 2 ½ Cups Peetz S.M.A.R.T. Blend Allergen-Free All-Purpose Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ½ tsp salt

Add the following to make Chocolate Chip

  • Cups semi-sweet chocolate chips I use dairy-free chocolate to keep it a dairy-free option.

Add the following to make Oatmeal Chocolate Chip

  • 1 Cup oats I prefer full-flaked oats, but quick oats will work just as well.
  • Cups semi-sweet chocolate chips For a guaranteed dairy-free choice, it's crucial to select chocolate that does not contain any dairy.

Wet Ingredients

  • 1 Cup Butter / Fat I like to use Lard or vegetable shortening with a couple of drops of butter flavour or Margarine to make it Casein / Dairy-Free
  • Cups Old fashioned Dark Brown Sugar Packed The Brown sugar is what gives the cookies their chewyness.
  • ½ Cups White Granulated Cane Sugar
  • 2 tsp pure vanilla extract
  • 2 Large eggs


  • Preheat oven to 350℉ on convection or regular
  • Spray, grease or line two cookie sheets with parchment paper
  • Start by sifting together the dry ingredients; S.M.A.R.T. Blend, baking powder/soda, cream of tartar and salt.
  • In the bowl of a stand mixer, fitted with a paddle attachment, blend the dry together on low speed for two to 5 minutes and prepare the wet ingredients.
  • This step adds lightness, by adding air to the dry ingredients
  • Set aside the dry ingredients. In a large bowl prepare the wet.
  • In the bowl of the stand mixer, fitted with the whisk attachment whisk together wet; fat, sugar, eggs and vanilla for 1 min.
    Peetz ultimate S.M.A.R.T. cookie base
  • Once the wet is ready, switch to the paddle attachment, on low-speed slowly add the sifted, well-blended dry to the wet, and blend until lumpy batter forms.
  • Once the dry is well incorporated, mix on medium to high for
  • Split the batch in two, to make the two suggested flavours above or mix in the flavour you would like to freeze for next time.
  • You can also double up the extra ingredients and just make the whole batch your favourite flavour.
    Peetz ultimate S.M.A.R.T. cookie base - oatmeal chocolate chip
  • Using two tablespoons, portion out 12 or 24 balls of dough. Depending on if you decided to freeze half the batch. Press or pat them down on the prepared cookie sheets.
    Oatmeal Chocolate Chip scooped and portioned
  • My daughter and I prefer different cookie textures. She prefers more soft and chewy and I prefer a crispier outside with some chewiness in the center.
    Baking Instructions:
    350 °F
    Convection: 12 to 15 Minutes
    Standard: 15 to 18 Minutes
  • Let the cookies set and cool on the cookie sheets, before transferring to a storage container.


Peetz ultimate S.M.A.R.T. cookie basePeetz ultimate S.M.A.R.T. cookie base mixed and ready to scoop.
Oatmeal Chocolate Chip scooped and portioned
Peetz Ultimate S.M.A.R.T. cookie base Oatmeal Chocolate Chip portioned
Peetz ultimate S.M.A.R.T. cookie base - oatmeal chocolate chip
Ultimate SMART Cookie Base - Chocolate Chip
NOTICE the nutrition facts in the Chocolate Chip cookie baked the S.M.A.R.T. way!
Ultimate S.M.A.R.T. Cookie base - Oatmeal Chocolate Chip
NOTICE the nutrition facts in an Oatmeal Chocolate Chip cookie baked the S.M.A.R.T. way!
Keyword cookie base, cookies, ultimate cookie base, universal cookie base
Tried this recipe?Let us know how it was!

My daughter and I  love bringing all our friends together and creating new yummy treats. It is easy to transform any traditional recipe into healthier, certainly more nutritious and amazingly delicious gluten-free treats.  With the taste, texture and nutrition profile that far surpasses the competition.


Peetz ultimate S.M.A.R.T. Cookie Base Chocolate Chip & Oatmeal Chocolate Chip

Peetz ultimate S.M.A.R.T. Cookie Base gluten-free Chocolate Chip & Oatmeal Chocolate Chip

What sets Peetz’s Ultimate S.M.A.R.T. Cookie Base Chocolate Chip & Oatmeal Chocolate Chip apart from other cookie dough is its versatility. They bake up perfectly every time and provide a crisp outside with a chewy inside.

Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies were invented through a happy accident that occurred in the late 1930’s, or so rumour has it.

The story goes that Ruth Wakefield, who ran the Toll House Restaurant in Whitman, Massachusetts, forgot to purchase nuts to add to her cookies mix, that would ultimately be used to make ice cream sandwiches. Instead, in a pinch, she cut small pieces of chocolate and added these instead.

And everyone knows what a hit the Chocolate Chip Cookie became!

Wakefield never revealed what really happened. Food historians note that the inventor had a degree in household arts, and as a perfectionist would have never allowed for her restaurant to run out of nuts.

Read the full story in The New Yorker.

Chocolate Chip Cookies

Chocolate Chip Cookies


  • 2 1/4 cups Peetz S.M.A.R.T Blend
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter unsalted, at room temperature
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 teaspoons pure vanilla extract
  • 2 eggs large
  • 1 1/2 cups chocolate chips semi sweet


  • In a medium bowl,whisk together the flour, baking soda, and salt.
  • Set up a stand mixer with bowl and paddle or hand-held mixer with beaters and large bowl.
  • Add butter,granulated sugar, and brown sugar.
  • Beat on medium speed for 5 minutes until well combined.
  • Add vanilla and 1 egg. Beat for 1 minutes.
  • Scrape down the sides of the bowl and add another egg. Beat 1 minute more.
  • Add Peetz S.M.A.R.T Blend and mix until just combined.
  • Stir in chocolate chips in by hand.
  • Refrigerate dough until lightly chilled.
  • Roll into 1-inch balls.
  • Place cookie on a parchment lined baking sheet, 2-inches apart to allow for spread.
  • Set trays in the refrigerator for 15 minutes.
  • Meanwhile, preheat oven to 325 F.
  •  Bake until golden around the edges for 8 to 10minutes.
  • Remove from oven and let rest for 2 minutes.
  • Transfer cookies to a wire rack until cool.
  • Place in an airtight container for up to 1 week.
Tried this recipe?Let us know how it was!

Why did my chocolate chip cookies spread?

This can sometimes happen if home bakers skip a step in the recipe. Oh, my! Sometimes in a mad rush to bake and most importantly EAT these scrumptious cookies, bakers can compromise the success of the final cookie.

Keep these tips in mind when baking Chocolate Chip Cookies, or any other type of drop cookie.

Tip Number One

The first tip is to forget about greasing the cookie tray. That’s right! It’s Old School! Just eliminate this step all together. Why? Greasing the cookie sheet is one of the leading causes of cookies with too much spread. As the oil, or butter, or vegetable spray heats and spreads in the oven, so does the cookie.

Instead, line a baking sheet with Silpat or parchment paper.

Tip Number Two

Rest the cookie dough in the refrigerator until slightly chilled. Why? Beating causes friction and friction causes the dough to warm up. This makes cookies harder to handle. Then, once in the oven, the cookie quickly looses shape and spreads.

Tip Number Three

Once dough is rolled into balls by hand, or scooped out with a small ice cream scoop, set the cookies on the lined cookie sheet. Then pop into the fridge for a good 15 minutes.  Next, put the cookies into the pre-heated oven and bake.

Cookies baked from a chilled dough, take that much longer to warm up in the oven. This enables these drop-style cookies to keep the shape longer. The result is cookies that are all the same size and do not spread out.

How do you make cookies more chewy?

Moisture makes cookies more chewy.  So, let’s explore what gives a cookie more moisture content.

Brown Sugar, Baking Powder

Our Chocolate Chip Cookie recipe contains brown sugar, which holds more moisture than. (It is also what gives the beautiful, caramelized cookie colour.)

You’ll also find baking powder in this recipe as opposed to baking soda. Why? Baking powder is more acid, which helps to prevent spread. And we already know, a thinner cookie is more crunchy than chewy!

Egg Yolks

If you would like a cookie that is even more chewy you can replace the butter with vegetable shortening. Shortening is made up entirely of fat, whereas butter has milk solids, fat, and butter. Evaporation is a result of steam once the cookie begins to bake.

Another quick fix is to eliminate the egg whites and add an additional yolk instead. The yolk is the fat part of the egg and therefore contains more moisture.

In this recipe, feel free to replace the two egg white and add an additional two yolks.

Let us know how your Chocolate Chip Cookies turn out.

Most of all, enjoy baking the S.M.A.R.T way!

Chocolate Chip Cookies