1 Feb

These were hands down the best chocolate chip cookies I have ever made and had! They were chewy on the inside with the perfect crunch on the edges and the texture was just right! These were made with light spelt flour and contain less sugar than store bought cookies, while retaining its yummy flavor. I also added walnuts for extra crunch, and protein of course πŸ˜‰ I also have a paleo version on here for those of you who would prefer that option. 

Recipe: yields 16 cookies

Wet Ingredients

1/2 cup unsalted butter (or coconut oil)

1/2 cup raw cane sugar
1/4 cup light brown sugar

1 cage free egg

1 tsp pure bourbon vanilla (or regular)

Dry Ingredients

1 1/2 cups light spelt flour

1/2 tsp baking soda

1/4 tsp sea salt

2/3 cup semi sweet chocolate chips

2/3 cup crushed walnuts

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.

Place butter and sugar in the bowl of an electric mixer and cream together until smooth, then add egg and vanilla and mix again, but do not over mix. Add in flour, baking soda and sea salt and mix until you get a solid dough, then add in chocolate chips and walnuts and mix until your cookie dough is mouldable.

Using a cookie scoop, place dough on the baking sheets and transfer to the pre-heated oven. Bake for 11-13 minutes (make sure you do not over bake or the cookies will become hard or burn). 

When ready, transfer cookies to a cooling rack and let them cool for 20 minutes. They may appear soft an under baked but they are fine. They will harden up a little after they have slightly cooked.


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