Description
These Sprouted Spelt Cookies are a wholesome and delicious treat that are easy to make. Made with nutrient-rich sprouted spelt flour and sweetened with coconut sugar, they are perfect for a satisfying snack or dessert.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups sprouted spelt flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup coconut sugar or brown sugar
- 1/3 cup coconut oil or unsalted butter (softened)
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or plant-based)
Optional:
- 1/2 cup dark chocolate chips or chopped nuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the sprouted spelt flour, baking soda, and salt.
- Mix the Wet Ingredients: In a separate large bowl, beat together the softened coconut oil (or butter) and sugar until creamy. Add the egg, vanilla extract, and milk, mixing until smooth.
- Combine and Bake: Gradually stir in the dry ingredients until a soft dough forms. Fold in chocolate chips or nuts if using. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes or until the edges are lightly golden.
- Cool and Enjoy: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Sprouted spelt flour adds a nutty flavor and nutritional value to the cookies.
- For a dairy-free option, use coconut oil and plant-based milk.
- These cookies freeze well and stay soft when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
