Spelt choc-chip cookies recipe
These delicious choc-chip cookies have half the sugar and refined flour of the regular ones, and are packed with wholesome spelt flour and coconut. The kids won’t notice the difference, so whip up a batch on Sunday for a week of easy lunch box fillers.
- 1/2 cup (125g) unsalted butter, softened
- 3/4 cup (125g) brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup (150g) plain flour
- 1 cup (150g) spelt flour
- 1 tsp baking powder
- 1 cup (85g) desiccated coconut
- 1/2 cup (95g) dark choc chips
Step 1. Preheat oven to 200°C (180°C fan-forced). Cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well between each addition. Add vanilla.
Step 2. Fold through flours, baking powder, coconut and choc chips.
Step 3. Place tablespoon-sized balls on trays lined with baking paper.
Step 4. Bake for 8-10 minutes until golden.
- Cool slightly on the tray before removing to a wire rack to cool completely.
- These cookies keep well in an airtight container in the pantry for 8-10 days.
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- This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.