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a stack of chewy chocolate chip cookies on a wire cooling rack
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5 from 4 votes

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert, Snack
Servings: 14 cookies


  • 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


  • 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.