chocolate chip cookies with coconut oil

Crispy, delicious and healthy all at the same time. Well, sort of. Seriously not to brag, but people say these are the best cookies they ever tasted. They are made with spelt flour, coconut oil, (instead of butter) organic brown sugar, vanilla, eggs, walnuts and organic dark chocolate chips. Basicially, it is the traditional Toll House chocolate chip cookie recipe but with different ingredients that make for a hearty substantial flavor. I cut the sugar which also makes them less sweet. YUM!

Try them for yourself. 


2 1/2 cups    Spelt Flour

2 tsp             Baking Powder

1 cup            Coconut Oil

1 cup             Raw or Brown Sugar

2                    Eggs (whisked with a splash of water)

2 tsp              Vanilla

3/4 cup          Dark Chocolate Chips

1 cup              Finely Shredded Coconut Flakes (unsweetened)

1 cup              Chopped Walnuts

1/2 tsp or more of Celtic Sea Salt

Sift flour and baking powder together in one large bowl. Warm coconut oil and sugar together in a sauce pan. Be careful not to overheat the coconut oil with the sugar. You will be sorry. It will create a mixture that is impossible to get out of the pan. All it needs is warming enough to melt the coconut oil.

Mix eggs and vanilla together. Combine egg mixture with flour. Mix well and combine with coconut oil and sugar. Make sure coconut oil is not warm enough to cook the eggs. Mix well.

Next mix in chocolate chips, coconut and walnuts. Finish with salt at the very end. Mixture will be oily and may need about 5 minutes or so in the freezer to firm up for easier formation of cookies.

Place on cookie sheet and bake at 350 degrees for about 20 minutes. OMG! These cookies are divine. If you want to store them try freezing them immediately after they cool. This keeps them very fresh and wonderful to nibble on in the late afternoon with a cup of Mate.

Try using different types of gluten free flour.  You will find they always come out different, but they always come out GREAT!

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