Spelt Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 44
- Amount Per Serving
- Calories: 95.4
- Total Fat: 24.8 g
- Cholesterol: 9.6 mg
- Sodium: 50.5 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.0 g
- Protein: 1.6 g
View full nutritional breakdown of Spelt Chocolate Chip Cookies calories by ingredient
Number of Servings: 44
Ingredients
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Dry Ingredients:
2 1/2 cups organic spelt flour, scoop measured
2/3 teaspoon fine ground Celtic sea salt
1 1/2 teaspoon baking soda
3/4 cup (granular) organic coconut palm sugar or sucanat
1 tsp stevia
6-8 oz. Chocolate Chips
Wet Ingredients:
1/2 cup expeller-pressed coconut oil
1/2 cup unsweetened apple sauce
2 large organic egg (slightly beaten)
2 teaspoon pure vanilla extract
1/4 cup milk, added 1/8 cup at a time (to thin, if needed)
Tips
I want to try these with a little less oil and a little more apple sauce, as well as reducing the sugar content, and swapping the eggs with flax eggs. This will reduce the overall fat content significantly. Enjoy! These are super soft and bouncy cookies =0)
Directions
Preheat oven to 375 degrees.
Add 8 tablespoons coconut oil to small pot on stove and melt over very low heat. As oil begins to melt, begin stirring constantly until almost completely melted. Remove from heat and stir until remainder of oil is melted. Allow to cool slightly.
In a large bowl, mix together spelt flour, sea salt, stevia, and baking soda using a wire whisk for 20 to 30 seconds. Set aside.
In a medium size bowl, combine coconut palm sugar/sucanat, melted and cooled coconut oil, apple sauce, eggs, and vanilla extract. Mix vigorously with a spoon until well blended and mixture starts to thicken.
Add wet mixture to dry ingredients and mix until all dry ingredients are incorporated.
Add chocolate chips and mix.
Drop by tablespoon size balls onto a parchment lined or well greased baking sheet. Parchment works best. Leave a few inches between each cookie because they will spread out. I use a small (tablespoon size) ice cream scoop to get uniform size cookies.
Bake in a preheated oven for 9 to 10 minutes or until the edges just start to brown. If desired, rotate pan half way through baking.
Makes approximately 44 cookies.
Store in refrigerator. These freeze exceptionally well.
Serving Size: Makes 44 2 inch cookies
Add 8 tablespoons coconut oil to small pot on stove and melt over very low heat. As oil begins to melt, begin stirring constantly until almost completely melted. Remove from heat and stir until remainder of oil is melted. Allow to cool slightly.
In a large bowl, mix together spelt flour, sea salt, stevia, and baking soda using a wire whisk for 20 to 30 seconds. Set aside.
In a medium size bowl, combine coconut palm sugar/sucanat, melted and cooled coconut oil, apple sauce, eggs, and vanilla extract. Mix vigorously with a spoon until well blended and mixture starts to thicken.
Add wet mixture to dry ingredients and mix until all dry ingredients are incorporated.
Add chocolate chips and mix.
Drop by tablespoon size balls onto a parchment lined or well greased baking sheet. Parchment works best. Leave a few inches between each cookie because they will spread out. I use a small (tablespoon size) ice cream scoop to get uniform size cookies.
Bake in a preheated oven for 9 to 10 minutes or until the edges just start to brown. If desired, rotate pan half way through baking.
Makes approximately 44 cookies.
Store in refrigerator. These freeze exceptionally well.
Serving Size: Makes 44 2 inch cookies