Ingredients
Units
Scale
- 1 tablespoon ground chia seed (or ground flax seed)
- 2 tablespoons filtered water
- 1/4 cup plus 2 tablespoons virgin coconut oil (melted)
- 1/2 cup coconut sugar
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons vanilla paste (or powder)
- 1 1/2 cups spelt flour
- 1 tablespoon arrowroot starch
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup non-dairy chocolate bar (chopped into chunks (about 3/4 of a chocolate bar))
Instructions
- Preheat the oven to 350 degrees F. Line a large cookie sheet with parchment paper.
- In a small bowl, whisk together the ground chia seed and water. Let stand for 5 minutes to thicken.
- In a large bowl, whisk together the melted coconut oil, coconut sugar, maple syrup and vanilla. Add ground chia seed mixture.
- Using a paddle spoon, fold in the spelt flour, arrowroot starch, baking soda and sea salt until large mounds of dough start to form. Do not over mix as spelt flour is delicate and can result in tough, dry or crumbly cookies.
- Using a paddle spoon or your hands, fold the chocolate chunks into the dough.
- Roll the dough into 12 to 14 large balls (about 2 tablespoons each). Place on a cookie sheet and press any loose chocolate chunks into the top of the dough.
- Bake for 7 to 10 minutes. Do not over bake or your cookies will lose their soft, chewy quality.
- Let the cookies cool for 5 minutes on the pan. Then use a spatula to carefully transfer them to a cooling rack and cool completely (about 30 minutes).
- Store in an airtight container for up to 4 days, refrigerate for up to 1 week or freeze for up to 1 month.