I have noticed that I can put chocolate chips in just about anything and the kids will eat it up. Wondering how far I can go with this...zucchini, wheat germ, flaxmeal and now spelt accomplished...hmmm, what's next? Stay tuned...
Spelt Chocolate Chip Cookies with Coconut Oil
These can be a bit more crumbly than regular chocolate chip cookies if overbaked, so take them out before you think they are done and let them cool. I use all organic ingredients when baking, but there shouldn't be much variation if you use conventional products. Also, I cut back the sugar a lot on this version (most recipes have 2 cups sugar!) so they aren't overly sweet. These are wheat-free and dairy-free.
1 cup coconut oil, at room temperature
1/2 cup brown sugar
1/2 cup cane sugar
2 eggs
2 tsp vanilla
2 cups spelt flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 bag cocoa camino chocolate chips (no dairy)
*optional: 1/2 cup flaked coconut
1. Beat together coconut oil, sugars, eggs and vanilla.
2. Whisk together dry ingredients and add to wet ingredients.
3. Add in chocolate chips and coconut, if desired.
4. Scoop heaping tablespoons (about 2 tbsp at a time) onto lined cookie sheets. Bake at 375 degrees for about 10 minutes, do not let them brown too much. Let sit on pan for 2 minutes before removing to a cooling rack. Suitable for freezing.
