Warm chewy chocolate chip cookies fresh from the oven, is there anything better?! In this weeks recipe I have given the classic chocolate chip cookie a little healthy makeover. I have replaced the butter with coconut oil and the white flour with a mix of nut and spelt flours. The result is a deliciously chewy cookie.
I have baked a few batches of these cookies over the last few weeks and they have been a big hit with the family and friends.
For a gluten free alternative I use buckwheat flour in place of the spelt flour and ‘Loving Earth’ dark chocolate for a 100% refined sugar free cookie.
- 110g coconut oil
- ¼ cup rice malt syrup
- ¼ cup honey
- 1 cup coconut sugar
- 2 eggs
- 1 tsp vanilla powder
- ½ tsp cinnamon
- 1 tsp cream of tartar
- 1¾ cup white spelt flour (or buckwheat for Gluten Free)
- 1½ cups hazelnut meal
- 200g dark chocolate, roughly chopped (or for sugar free I use ‘Loving Earth’ dark chocolate)
- Pinch sea salt
- Pre-heat your oven to 170 degrees celcius.
- In a large mixing bowl combine the coconut oil, rice malt syrup, honey, coconut sugar, vanilla powder and cinnamon and beat until smooth.
- Add the eggs to the mixture and stir to combine.
- Fold the cream of tartar, flour and hazelnut meal through the wet mixture.
- Mix in the dark chocolate and sea salt.
- Roll the mixture into balls and place onto 2 paper lined baking trays.
- Flatten the dough balls a little with your hand before placing them in the oven for 15 minutes.
- Remove from the oven and cool for a few minutes. Enjoy!