Chewy Chocolate Chip Cookies
A ‘new fashioned’ twist on the classic, old fashioned chewy chocolate chip cookies we grew up on - fresh off the baking sheet!
Servings: 14 cookies
Ingredients
- 1 1/2 cups light spelt flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 3/4 cup coconut sugar
- 1/2 cup solid coconut oil
- 2 tsp pure vanilla extract
- 1 egg
- 1/2 cup semi-sweet chocolate chips dairy free, if required
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, stir together the flour, baking soda, baking powder, and salt.
- In a medium bowl, with a hand-held electric mixer, beat the coconut sugar with the coconut oil for 2 minutes on medium speed. Scrape down the sides, add the vanilla and egg, and beat for 30 seconds.
- Add the coconut oil mixture to the flour mixture and stir with a rubber spatula or wooden spoon until well combined and no flour is visible. Fold in the chocolate chips.
- Roll about 1½ tablespoons of the mixture at a time into balls. Place them about 1 inch apart on the prepared baking sheet.
- Bake for 10 to 12 minutes, until golden. Transfer the cookies to a rack to cool completely. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days, or in a resealable freezer bag in the freezer for up to 1 month.