Chocolate-Chip Coconut Cookies With Whole-Grain Spelt Flour

1. 1

   Preheat the oven to 325F, line two cookie sheets with parchment paper.

2. 2

   Cream butter and coconut oil until completely mixed together. Add the sugar and brown sugar, and cream until light and fluffy. Stir in the eggs, and then the vanilla. Add the salt and baking soda and mix well. Add 2 1/2 cups of the spelt flour, and stir until just incorporated; the dough should be quite dry, and you may need to add up to an additional 1/4 cup of flour; stop adding when a few grains of flour resist being incorporated into the dough. Stir in the chocolate chips.

3. 3

   Scoop out 1/4 cup of dough per cookie, putting eight on six baking sheet, well separated. Bake for about 12 to 15 min., until the edges are set and the centers are still just a bit soft. Let cool on the baking sheets for few minutes. Transfer to wire racks, and cool completely. Store in a sealed container to maintain freshness.

No nutritional information available.

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