¼cupcoconut creamfrom the top of a can of coconut milk
2tablespoonsmaple syrup
Instructions
Preheat the oven to 190°C (375°F) and grease or line a baking sheet.
In a large mixing bowl, stir together the dry ingredients, including the chocolate.
In a smaller bowl, whisk together the coconut oil, coconut cream, and maple syrup. Make sure the coconut oil is no longer warm, and then pour the mixture over the dry ingredients and stir to combine.
Measure out about two tablespoons of dough for each cookie, 6cm apart on the baking sheet. Press each cookie down slightly with the palm of your hand.
Bake the cookies for 8-10 minutes, then remove the pan from the oven and let the cookies cool for 10 minutes before removing from the pan and cooling fully on a rack. They'll keep for 3-4 days in a sealed container on the counter, and freeze well.
Notes
* I have made this recipe with all-purpose flour, and it turns out fine. If that's what you have, then go ahead and use it in place of the spelt. • Substitutions in this recipe can have very different results, especially in how much the cookies spread. See above for further information.