Warning: these cookies won’t last long in the cookie jar! They’re a healthy but delicious take on the traditional cookie. They’re made with (low gluten) spelt flour and lots of good wholesome ingredients.
Chocolate Spelt Cookies
1 cup wholemeal spelt flour
2 big pinches of sea salt
3/4 tsp baking soda
1/3 c coconut oil
1/2 c raw cane sugar or rapadura
1 organic egg
2 tsp vanilla extract (optional)
70-100 g of your favourite dark chocolate bar (I used Green & Blacks 85%), chopped into little pieces
- Line a tray with parchment paper. Preheat the oven to 160 C (325F).
- In a bowl, mix together all the dry ingredients (sifting in baking soda if lumpy). In a separate bowl, mix together all the wet ingredients. Then, add wet to dry and stir until well-mixed. If your dough looks a little dry (which will depend on the size of the egg and the flour you use) just add another dash of coconut oil or water to get it into a heavy dough consistency.
- Using your hands (or two spoons), form the dough into small balls and place them about 2″ (10cm) apart on the paper. Gently press them down with your finger or a fork. Put the tray in the oven and bake for 10-12 minutes or until the cookies are golden brown.
- Remove from the oven to cool. Store them in an airtight container or mason jar.