I used to be the QUEEN of making chocolate chip cookies. They were my absolute go-to in my refined-sugar, refined-flour baking hay-day. I made them for every party, potluck, high school bake sale – you name it, my cookies were there.
In my transition into holistic health and nutrition, my cookie recipe was left behind. My love of cookies of course remained intact, but I focused my efforts on making lots of raw desserts, coconut flour snack-able cookie dough, raw chocolate fudge, and so on. For some reason, deep down, I felt that my OG chocolate chip recipe was just TOO good to try to beat with healthy alternatives.
Well, I’ll be the first to admit that I was WRONG.
I decided to recipe test some good ol’ chocolate chip cookies this week – made with spelt flour and coconut sugar as opposed to the usual refined flour, white sugar and brown sugar.
You guys. These are INSANE.
I’m talking best-cookies-ive-ever-made good. Like, if for example, 20 year old me had to choose whether to enter these or the old cookie recipe in a bake sale, these would win 10/10 times.
They are chewy, fudgy, crispy on the edges and just all around freaking DELISH. The spelt flour adds a subtle nuttiness and the coconut sugar adds a toasty flavour (one that you didn’t even know cookies were missing but now won’t be able to stop thinking about)
MAKE THESE. I promise you’ll love em.
P.S. It’s annoying I know, but don’t skip the refrigeration/freezer step. This is what makes them so chewy and delicious.
- ½ cup butter (softened, not melted) (you could sub coconut oil)
- 1 cup coconut sugar
- 1 tsp vanilla extract
- 1 egg (or sub flax egg)
- 1 tsp baking soda
- 1 ½ cups spelt flour (or sub GF flour blend)
- pinch sea salt
- ¾ cup chocolate chips
- In a bowl, combine the dry ingredients: flour, sea salt and baking soda. Whisk together to remove clumps and set aside
- In a large bowl, combine the softened butter and coconut sugar. Cream together until smooth. Add the vanilla and the egg and whisk again until combined.
- Add the dry ingredients into the wet mixture and stir until everything has just come together. Gently fold in the chocolate chips.
- Roll the dough into balls (using roughly 1 heaping tablespoon of dough for each) and place the dough balls onto a parchment lined baking sheet.
- Refridgerate the dough balls for at least 1 hour OR place in the freezer for ½ hour.
- While the dough chills, preheat the oven to 350F.
- Bake the chilled dough in the preheated oven for 8-10 minutes or until the edges are set. The centers of the cookies may still look a little doughy.
- Remove and cool on the cookie sheet for 5-10 minutes before transferring them to a wire rack to finish cooling. Store in an airtight container (if any of them even make it into storage…) & enjoy!