In the spirit of the holidays, I decided to experiment with the ancient grain: spelt. I often create gluten-free treats as so many individuals without celiac have made the switch to a gluten-free diet, but it's time to let ancient grains shine.
Ancient grains include spelt, einkorn, farro, buckwheat, quinoa, etc., which are all packed with fiber, protein, micronutrients, and are typically easier to digest. Spelt has a sweet, nutty, and yet mildly earthy flavor when made into baked goods. It contains a significant amount of magnesium, manganese, iron, phosphorus, selenium, and B vitamins (B2, B3, B6, + B9), and 10g of protein / 7g fiber per cup. Talk about a healthy cookie!
S P E L T C H O C O L A T E C H I P C O O K I E S
I N G R E D I E N T S
2 cups spelt flour (I used Bob Redmill)
2 eggs
1/2 cup coconut oil
3/4 cup unrefined sugar like coconut sugar, maple syrup, honey, or organic unrefined cane sugar
3/4 cup dark chocolate (I love Lily's)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
D I R E C T I O N S
Preheat the oven to 350 and prep a baking sheet with parchment paper or a silicone liner.
In a large mixing bowl, combine the sugar and coconut oil until well combined.
Mix in the eggs, vanilla extract, and slowly add spelt flour, baking soda & powder, and salt and stir together until just combined. Fold in chocolate chips by hand.
Scoop a teaspoon-sized amount, roll into a ball and place each cookie ball 2 inches apart on the baking sheet.
Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet for about 10 minutes, and enjoy! Store in an airtight container.
Dairy-Free: Sub chia or flax-egg. Unknown outcome as I have not experimented with this.
Gluten-Free: Sub almond, oat, or GF AP flour.
Coconut Allergy: Sub grass-fed butter.
