Crisp on the outside, soft on the inside with the most glorious buttery taste without the butter. It’s really hard to make these and not just eat them hot right out of the oven. Perfect for whenever you need a cookie or if you need some cookies for Santa. He’ll definitely like them.
- 1 cup spelt flour or whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup sugar of choice (I used coconut sugar)
- 1/4 tsp salt
- 1/3 cup maple syrup
- 1/4 tsp blackstrap molasses
- 1 1/2 tsp vanilla extract
- 1/4 cup natural runny nut butter (I used peanut butter)
- 1/3 cup semi-sweet dairy free chocolate chips
- 2 tbsp unsweetened almond milk
- Set oven to 350F.
- Sift all dry ingredients through a mesh strainer into a medium bowl.
- Add in syrup, milk, vanilla, molasses, and peanut butter and with a large spoon, combine together to form the dough.
- If dough appears too dry or is not forming a proper ball, add in additional almond milk, 1 tbsp at a time to better shape a smooth dough.
- Fold in chocolate chips then grab a piece of dough and begin to roll into a 1-2 inch size dough ball.
- Do the same with the remaining dough and then place dough balls on a line baking sheet with enough room for cookies to spread out as they bake.
- With your palm, gently press down on the each dough ball to flatten slightly.
- Place in oven for 9-10 minutes.
- Remove from oven and allow to cool for 1- minutes prior to serving.
The hardest part of this recipe is waiting for the cookies to cool. Don’t remove them from the baking sheet until they’ve cooled. They will fall apart since they are still technically baking on the baking sheet when they come out of the oven.
When it comes to flour, you can sub in regular white flour in place of the whole grain options listed in the ingredients. However, do not under any circumstance use regular whole wheat flour. It will make the cookies taste like sand.
Keywords: chocolate, chocolate chip cookies, cookies