Nutrition per portion
- cups whole spelt flour
- tsp sea salt
- 1 tsp non-aluminum baking powder
- tsp baking soda
- 50g organic whole cane sugar
- 112g pure maple syrup
- 75ml coconut oil
- tsp pure vanilla extract
- 85g SunSpire grain-sweetened chocolate chips
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Line a baking sheet with parchment paper.Use a wire whisk to thoroughly mix together the spelt flour, salt, baking powder, baking soda, and sugar in a large bowl.
In a second large bowl, whisk together the maple syrup, coconut oil, and vanilla. Whisk until the entire mixture is thick and syrupy.
Add half of the flour mixture to the syrup mixture. Use a rubber spatula to mix until blended. The mixture will be very wet. Add the chocolate chips and stir.
Add the rest of the flour mixture and stir, making sure to scrape the sides of the bowl with the rubber spatula to get all of the flour mixed in. At this point, the dough should be soft but not overly oily or wet.
Break of tablespoon-sized pieces of dough and place them 1 inch apart on the prepared baking sheet. You do not need to roll the dough into balls; however, the dough pieces should be somewhat round.
Bake for 11 to 15 minutes. The cookies should be slightly puffy when removed from the oven, but will flatten out a little during cooling. Let cool on the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely. The cookies will be chewy when completely cooled.