Dairy-free spelt chocolate chip cookies made with whole grain spelt flour and coconut or olive oil make for very flavourful, chewy cookies. You need just nine ingredients for this easy one-bowl recipe.
Start by melting the coconut oil and set it aside to cool to room temperature. Slightly warm to the touch is fine, but it can't be hot. (Skip this if using olive oil.)
80 grams coconut oil, melted and cooled
Preheat the oven to 170°C (340°F) and line a large baking sheet with parchment paper. You will need to make two batches of cookies, so you can either line two sheets or use the same one a second time. If you plan on resting the dough, don't preheat the oven until you're ready to bake.
Add the coconut oil and sugars to a large mixing bowl. Whisk well to combine.
75 grams unrefined muscovado sugar, 75 grams golden cane sugar
Add the egg and beat to combine. The sugar mixture will lighten in colour. Whisk in the vanilla.
1 large egg, 2 teaspoons vanilla extract
Add the flour, baking soda, and salt to the bowl. Use a wooden spoon or spatula to mix until just combined. A few streaks of flour are fine.
200 grams whole grain spelt flour, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt
Fold in the chocolate chips, being careful not to over mix.
You can either 1. bake the cookies immediately, 2. let the dough rest at room temperature for 30 minutes, covered, or 3. refrigerate for up to 12 hours, covered, before baking. See above for the differences these steps can make.
To bake, measure out about two tablespoons of dough for each cookie and place 5 cm (2 in.) apart on the prepared baking sheet. No need to flatten.
Bake the cookies for 8-10 minutes, then remove from the oven and let the cookies cool for 10 minutes on the baking sheet. Carefully transfer to a wire rack to cool fully.
Store the cookies in a sealed container at room temperature for 3-4 days, or freeze for up to three months.
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Notes
If preferred, use regular brown and white sugar. The cookies will be less flavourful but the texture will be very similar.