These delicious chocolate cookies use wholemeal spelt flour for a healthy twist. Spelt is an ancient grain packed with fibre and nutrients, which also adds a nutty flavour to these wonderful refined-sugar free treats
We also use maple syrup instead of regular sugar since it’s less processed and therefore contains more nutrients.
Notes:
We buy our spelt flour from our local large supermarket but you should also be able to find it in a health food store, too.
It’s important to make sure that the cookie dough is cool to touch before you add in the chocolate chunks in step 2, otherwise the chocolate will melt.
You can add other nuts, seeds and dried fruit into the cookie dough mix if you like.
Once cool, store these cookies in an airtight container for up to 4 days.
In a large mixing bowl combine the spelt flour, cinnamon, baking powder and cocoa powder with a pinch of salt.
Then add the maple syrup, melted coconut oil, olive oil and vanilla extract to the dry ingredients and stir until a cookie dough has formed. Next, roughly chop the chocolate into small pieces and stir two thirds of it into the cookie dough and leave the rest for later.
Transfer the cookie dough to the fridge to chill for 30 minutes. Towards the end of the 30 minutes, preheat the oven to 180°C fan / 400°F and line a large baking tray with baking paper.
Once the cookie dough has chilled, divide it into 9 and roll each piece into a ball. Next, shape each ball into a cookie shape that’s 5cm (2”) wide and place it on the lined baking tray.
Using the leftover chocolate, push a few pieces into the top of each cookie. Then sprinkle sesame seeds over all of them and bake for 10-12 minutes.
Once out of the oven, sprinkle the cookies with a pinch of salt.
Knocked it out of the park with this one. Love how low sugar they are. Followed your directions to the T and they came out great (even at 400F!). Maldon finishing salt on top
1 Comment
Knocked it out of the park with this one. Love how low sugar they are. Followed your directions to the T and they came out great (even at 400F!). Maldon finishing salt on top