Sometimes in life we all just need a good, classic, crunchy cookie. Preferably fresh out the oven with a spicy glass of chai (please!), but any time is good for us. These particular cookies are one of those rainy day creations that ended up being eaten a lot quicker than we'd like to admit.. but they're full of goodness, have no refined sugars and are wheat free, so our gluttony is basically justified!
A word on Spelt
We don't eat wheat, so Spelt flour is a huge staple in our kitchen. From making chapatis, to soda bread to healthy sweet treats, it is such an easy flour to work with and just feels so much better for us than traditional flour. With low levels of gluten and high amounts of protein, Spelt is a lot easier to digest than normal flour and has a nutty taste that works so well in baking! If you feel sluggish, bloated and low on energy after eating wheat products then we'd really recommend switching to spelt flour and giving up wheat or gluten for a while to see the effects. We also really love buckwheat flour and would recommend that too!
Spelt & Almond Dark Chocolate Cookies
1 cup spelt flour (we used wholemeal from dovesfarm)
1/2 cup ground almonds
1/2 teaspoon baking soda
generous pinch of salt
1 teaspoon cinnamon
1/3 cup coconut oil
1/4 cup pure maple syrup/honey
2 teaspoons vanilla extract
a generous amount of chopped nuts (we chose brazil & almonds, but any would work well!)
2/3 cup of 70% dark chocolate broken into chunks
1. Pre heat the oven to 180C and line a backing tray with parchment paper for later.
2.Mix the dry ingredients in a medium bowl until combined.
3. In a larger bowl, mix together the coconut oil, maple syrup and vanilla extract until well combined. Make sure your coconut oil is melted before beginning this process!
4. Gradually add the dry mixture from step 2 into the wet mixture and mix well. Once combined, fold in your chocolate chunks and chopped nuts.
5. Scoop a heaped tablespoon of the mixture onto the baking tray and pat into cookies. Try to get an even distribution of dark chocolate/nuts in each cookie if you can! The mixture should make about 15 cookies.
6. Bake the cookies for about 12 minutes until they become golden brown and firm to touch. Let them cool before eating them all!
We hope you enjoyed our rainy day cookies.... let us know what you think below and tell us your favourite cookie occasion!