Chocolate-chip coconut cookies with whole-grain spelt flour

By • March 19, 2015 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This is my adaption of the classic Toll-House recipe, many years in the perfecting. Made with half the sugar, whole-grain spelt flour, and extra-virgin coconut oil, they're a tasty treat that isn't quite-so-bad for you as the run-of-the-mill cookieRebecca Zicarelli

Advertisement

Makes 24 cookies

  • 1/2 cup unsalted butter, softened
  • 1/2 cup extra-virgin coconut oil, softened
  • 1/2 cup brown sugar
  • 1.2 cups sugar
  • 2 eggs
  • 1 scant teaspoons vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 to 2 3/4 cups whole-grain spelt flour
  • 2 cups chocolate chips
  1. Preheat the oven to 325℉, line two cookie sheets with parchment paper. Cream butter and coconut oil until completely mixed together. Add the sugar and brown sugar, and cream until light and fluffy. Stir in the eggs, and then the vanilla. Add the salt and baking soda and mix well. Add 2 1/2 cups of the spelt flour, and stir until just incorporated; the dough should be quite dry, and you may need to add up to an additional 1/4 cup of flour; stop adding when a few grains of flour resist being incorporated into the dough. Stir in the chocolate chips. Scoop out 1/4 cup of dough per cookie, putting eight on six baking sheet, well separated. Bake for about 12 to 15 min., until the edges are set and the centers are still just a bit soft. Let cool on the baking sheets for few minutes. Transfer to wire racks, and cool completely. Store in a sealed container to maintain freshness.

More Great Recipes:
Cookies|Chocolate