Clean Oatmeal and Spelt Flour Chocolate Chip Cookies

I know this is a horribly long title for a cookie, but I didn't want to leave out any of it's virtues.  In fact there are more to share.  This cookie is also wheat free, dairy free, and egg free.  Now that would make for a really long title!  And even though it is processed free, it is NOT taste free.  In fact, this is my very favorite cookie - hands down!  I think it has every bit of flavor that a regular cookie has, but nothing bad that your body can't recognize.  Really, how many recipes can boast that?  If you love cookies, give this a try.  I promise you won't be disappointed!

1 1/4 cups whole spelt flour (sprouted spelt if you can find it)

1/4 cup oat bran (you can also use quick oats or regular oatmeal that is slightly ground in a food processor)

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup sucanat or coconut sugar

1/3 cup pure maple syrup

1/3 cup coconut oil, warmed to a liquid

1 1/2 tsp. vanilla extract

1/2 cup chocolate chips (I like dark chocolate, but you could also get grain-sweetened or carob chips)

Preheat the oven to 350 degrees.  Mix together the flour, oats, salt, baking powder, baking soda, and sucanat.  In a separate bowl, combine the maple syrup, coconut oil, and vanilla.  Pour the wet ingredients into the flour mixture and stir until they are combined.  Stir in the chocolate chips and spoon about a 1/2 tablespoon size onto a parchment or silpat lined baking sheet.  I use a cookie scoop and make it about halfway full.  The cookies will spread, so make them pretty round - about 12 cookies will fit on the sheet.  Bake for 9 to 10 minutes.

 

 

 

These cookies will be a little delicate when you first take them out of the oven.  Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack.  They will seem overly soft, but will firm up once completely cool.  I always get about 2 dozen cookies from this recipe, but you could make them bigger and get less cookies overall - your call, just increase the baking time to 11 to 15 minutes. 

I think these would also be delicious with chopped walnuts.  If you want to add some, keep it anywhere from a 1/4 to 1/2 cup.  Make - bake - eat - you're welcome!

 

This was the flour I used.  I like it because it is sprouted which means more nutrition and will digest as an alkaline food rather than an acid.  And here is my kitchen.  I just loved that for one moment it was clean with freshly baked cookies - all was right with the world!