These are my absolute FAVORITE cookie on the planet. I will definitely be making these again for the UVA vs. Iowa St. basketball game on Friday. GO Hoos! I’m missing being at UVA this year and being surrounded by the intense spirit of March Madness…My husband yelling at the TV doesn’t really suffice.
Anyways, I’ll take any excuse to make cookies. So whatever you have coming up, whether it’s a March Madness party, or a simple Saturday night… just trust me and go make these guys! They taste like a dense brownie overflowing with chocolate chips and make for one decadent, gooey cookie. I cannot believe they don’t have any white sugar! I used a sprouted spelt flour I found at the store and they turned out great :).
Makes 12-14 cookies
- 2/3 cup sprouted spelt flour
- 1/2 cup cocoa powder, or cacao
- pinch of sea salt
- 3/4 tsp. baking powder
- 1/2 cup muscovado sugar (or coconut palm)
- 1 tsp. vanilla
- 1/3 cup grass-fed butter or coconut oil, softened
- 1 tbsp. almond milk
- 1 egg, or flax egg
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees F.
- Combine the dry ingredients: spelt flour, cocoa powder, sea salt, and baking powder.
- In another bowl combine the wet ingredients: sugar, vanilla, grass-fed butter (or coconut oil), almond milk, and egg. It will seem hard to incorporate all of the flour initially, but continue to stir until all of the flour is moist. Fold in the chocolate chips and then drop large spoonfuls of dough on a prepared baking sheet. Slightly flatten with your fingers or a fork.
- Bake for 7 minutes. Cool for 3 minutes on the baking sheet. Cookies will continue to cook even as they are cooling. Remove cookies from the baking sheet and serve!