Tuesday, August 21, 2012

Chocolate Chip Cookies w/Spelt Flour

I’ve made these cookies many, many times but this is the first time I used Spelt flour instead of whole wheat flour and I found the cookies turned out to be lighter tasting.  I always add walnuts to my batter for a extra crunch.

Chocolate Chip Cookies w/Spelt Flour
(Dreena Burton’s Homestyle)

     1 c + 2-4 T       Spelt Flour   (the amount varies with brand of spelt flour and whether you are using a refined spelt flour versus a less process spelt flour). 
     1 t        baking powder
     ½ t       baking soda
     ¼  c     unrefined sugar
     ¼ t       sea salt
    1/3  c    pure maple syrup
    ¼ t        blackstrap molasses
    1  t        pure vanilla extract
    ¼   c     canola oil
    1/3 c     non-dairy chocolate chips
                 walnuts, chopped (optional)

Directions:  Pre-heat oven to 350 degrees.

In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined.
In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.

Add the wet mixture to the dry, along with the chocolate chips and stir through until just well combined (do not over-mix).

Note:  If, as you are mixing together your batter appears quite floury and thick, simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. 

Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.

Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).  Makes 9-12 average to large sized cookies.

***I like to add chopped walnuts or pecans!

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