Chocolate chip cookies without the guilt.
I believe it’s true. These chocolate chip cookies are made with some of the best quality ingredients, yet are soft and melt in your mouth with every bite. The recipe is easy enough to make with your kids 😉 and keep them quietly eating for a bit too.
I hope to create sweet memories with my kids of cooking with their mama in the kitchen. They get so excited measuring out the ingredients, watching the kitchenaid mix it all together, and placing the balls of cookie dough on the cookie sheet. Oh, and they love devouring the raw cookie dough from these chocolate chip cookies too!
Are there any health benefits to these cookies? I definitely believe so!
Sprouted spelt flour: Spelt (or sub einkorn) are excellent grains to substitute for wheat. Both grains contain a higher content of nutrients, are easier on digestion and are an easy 1:1 ratio when baking. Spelt has a slightly nuttier flavor than wheat creating an even more delicious cookie, in my opinion.
Coconut sugar: I love working with coconut sugar because it is low glycemic and does not give you that same up and down sugar crash that regular cane sugar does. I am overly sensitive to sugar and find I get headaches if I eat more than a little, however with coconut sugar this does not give me that safe effect. Also, because of the inulin in coconut sugar it has been shown to have a positive effect on the gut microbiome since it is a prebiotic.
Preheat oven to 350 degrees
In a medium bowl, mix dry ingredients
In a large bowl, mix wet ingredients
Add dry ingredients to wet mixture
Stir in chocolate chips and nuts, if using
Optional: Place in fridge for 30 min to chill, helps to form
Scoop out balls using a cookie scoop or spoon (help shape with hand) and place on a cookie sheet
Bake for roughly 11 minutes or until golden brown
Let cool for about 5 minutes as they continue to set
If you like this recipe, you will love these easy baked chicken kabobs!Print