Warm, chewy chocolate chip cookies fresh from the oven—are there few things better?
In this week's recipe, I've given the classic chocolate chip cookie a healthy makeover. I've replaced the butter with coconut oil and the white flour with a mix of nut and spelt flours. The result? A deliciously chewy cookie.
I've baked several batches of these cookies over the last few weeks, and they've been a big hit with 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.
Hope you enjoy, and please let me know if you have any questions.
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Ingredients
GF, RSF, Dairy Free 
45 mins 
16 - 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
Method
- 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!
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