I have a cookie curse. Every time I've attempted to make cookies in the past, I always manage to find a way to make them inedible so my family approached these babies with caution. To my surprise, they passed the first bite and were demolished in no time. The second batch turned out even better than the first, so I'm definitely onto a winner and happy to share the recipe.
To cut back on the sugar content I replaced traditional sugar with Natvia baking sugar which I found in the baking aisle of the supermarket. It's a more palatable version of stevia and worked a treat. I was curious about Natvia in cookies because it has zero impact on blood sugar levels and is a 100% natural sweetener, with no sugar added.
Prep time: 40 mins | Cooking time: 7-10 mins | Total time: 50 mins
3/4 cup Natvia baking sweetener
1/2 cup coconut oil, melted
1 egg, beaten
1/2 tsp organic vanilla extract
1 3/4 cup Spelt flour
1 tsp baking soda
pinch of salt
1/2 cup chocolate chips
- In a medium mixing bowl mix the sweetener and coconut oil until both are mixed well together.
- Add the vanilla extract and egg and mix well.
- Sift in the flour, salt and baking soda and mix until a coarse dough forms.
- Fold in the chocolate chips.
- Using a small scoop, scoop out small balls and roll them into shape.
- Arrange on a lined baking tray and put in the freezer for 30 mins while you preheat the oven to 180C (356F).
- Transfer the cookies to the oven and bake for 7-10 minutes or until they are golden.
- Cool on the tray for about 10 mins then transfer to a wire rack.
- Enjoy with a glass of your favourite milk or a cup of tea.
- Store in an airtight container for 7 days or until they're all gone.
Note: I only cooked 1/2 the batch which makes about 12 cookies, and put the rest in the freezer to defrost at a later time.