Description
A healthier twist on the classic chocolate chip cookie using whole grain spelt flour for added nutrition and a delightful nutty flavor.
Ingredients
Scale
- 80 grams (1/3 cup) coconut oil, melted and cooled to room temperature
- 75 grams (1/3 cup, plus 1 tablespoon) unrefined muscovado sugar
- 75 grams (1/3 cup) golden cane sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 200 grams (approximately 1 1/4 cups) whole grain spelt flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 150 grams (1 1/2 cups) dark baking chocolate, chopped (or chocolate chips)
Instructions
- Melt coconut oil and let it cool to room temperature.
- Preheat the oven to 170°C (340°F) and line a baking sheet with parchment paper.
- In a large bowl, combine cooled coconut oil, muscovado sugar, and golden cane sugar, whisking until homogeneous.
- Add the egg and vanilla extract, beating until fully incorporated.
- In a separate bowl, whisk together spelt flour, baking soda, and sea salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in dark chocolate chunks or chips.
- Optionally, let the dough rest for 30 minutes covered at room temperature.
- Measure out about two tablespoons of dough for each cookie and place them about 2 inches apart on the baking sheet.
- Bake for 8 to 10 minutes or until the edges are slightly golden.
- Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Notes
For a nutty flavor, replace coconut oil with olive oil. You can also customize by adding nuts or different types of chocolate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: spelt cookies, chocolate chip cookies, healthier dessert, cookies recipe, vegan options
