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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