Ingredients

The following ingredients have 4 Servings
  • 3/4 cup coconut sugar (or unrefined cane sugar)
  • 1/2 cup coconut oil (melted)
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups spelt flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup dark chocolate chips

Instruction

  • Stir together coconut sugar and melted coconut oil. Let sit for a few minutes to allow the coconut sugar to dissolve.
  • Add the egg and vanilla extract and stir (by hand or with a mixer) until combined.
  • Add spelt flour, baking soda, and salt and stir together until just combined. Fold in chocolate chips by hand.
  • Using a large cookie scoop form about 12-14 dough balls. Press a few more chocolate chips into the top of each dough ball. Cover with plastic wrap and refrigerate the dough balls for at least 1-2 hours (or 1/2 hour in the freezer).
  • Preheat oven to 350 F and place chilled dough balls 2 inches apart on a parchment or silicone lined baking sheet.
  • Bake for 8-10 minutes until the edges are just set. Centers can still look slightly uncooked. Let the cookies cool on the baking sheet for about 10 minutes, then move them to wire rack to cool fully. Store airtight.