I rarely bake outside of the holiday season…but I’ve made these double dark chocolate spelt cookies four times in the past month. These are so good. My husband is not a big dark chocolate fan and yet he said that these are some of the best cookies I’ve ever made.
I was looking for a dairy-free, spelt double chocolate cookie and have perfected this recipe to produce a rich, chewy and decadent treat. I use organic ingredients, but feel free to use what you prefer. For a deeper and richer chocolate flavour, I like to use ruddy red cocoa powder which I get from the bulk barn. You won’t miss the butter or white flour at all, trust me.
Double Dark Chocolate Spelt Cookies
Makes 12-16 cookies
- 1/2 cup coconut oil (softened)
- 2/3 cup cane sugar
- 1 egg
- 1/2 tsp of vanilla extract
- 1 cup spelt flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- generous pinch of salt
- 1/2 cup of chopped dark chocolate (70%)
Preheat oven to 350F. In a large bowl, whisk together the softened coconut oil and sugar. Add the egg and vanilla and mix until well combined. Add the dry ingredients – flour, cocoa powder, baking soda and salt – and mix until combined and dough comes together. Mix in the chopped dark chocolate.
Line a baking sheet with parchment paper. Scoop a heaping tablespoon of cookie dough, roll into a ball and gently press down to flatten slightly. Bake for 8 minutes for a chewy cookie, up to 10 minutes for larger cookies and if you like a crispier texture. Do not over bake. Cookies should still be soft to the touch out of the oven. Remove the baking sheet from the oven and let the cookies cool on the baking sheet (they’ll firm up as they cool) for 10-15 minutes. Transfer to cooling rack.