After a day of shredding the mountain, goin out for a rip, or hiking the toboggan hill over and over, some chocolate chip cookies are a perfect treat! I wanted to take the tradish cookie and make it a healthier alternative. Instead of processed and bleached white flour, I used sprouted spelt flour. For Fernie-ites you can find this flour at Overwaitea. The spelt grain descended from the wheat grain, but has a mild nuttier flavour. Spelt flour can be traced back to biblical times making this a ancient grain. "Ancient grains" are called this because they have been around, unchanged, for a millennia. Unlike corn, rice and modern varieties of wheat that have been "bread" to look almost nothing like their distant ancestors. Spelt is not gluten free, however it contains less gluten then wheat making spelt easier to digest for people with a sensitivity to gluten. In this recipe I have uesd sprouted spelt flour, making the digestibility even easier on your body. I find it a great alternative for baking! I have found I can replace it in most recipes 1:1, except for delicate forms of pastry. Enjoy!
Spelt Chocolate Chip Cookies
¾ Cup Coconut Sugar
½ Cup Coconut Oil or Grass Fed Butter, softened
2 Tbsp Ground Flax (or 2 eggs, omit water)
6 Tbsp Water
½ tsp Vanilla Powder (1 tsp extract)
1¾ Cups Spelt Flour (I used Organic Sprouted Spelt Flour)
1 tsp Baking Soda
½ tsp Sea Salt
½ Cup Chocolate Chips
½ Cup chopped Pecans
In a small bowl mix ground flax and water to make a flax “eggs”. Stir and let sit for 5 minutes.
Place an oven rack in the lowest position in the oven and place a second rack in an upper position. Preheat oven to 375° F
Beat coconut sugar, coconut oil, flax egg, and vanilla powder together in a bowl with an electric mixer until smooth. Mix flour, baking soda, and salt together in a separate bowl. Stir flour mixture into brown sugar mixture until combined. Fold in chocolate chips and pecans. Roll onto 1” balls and place them 2” apart on a baking sheet, pressing each ball down a tiny bit. (A little love tap)
Bake in the preheated oven on the lower shelf for 5 minutes. Transfer baking sheet to upper shelf; bake until edges are lightly browned, about 5 more minutes.
Once cooled on a baking sheet, enjoy with a cup of tea!