Spelt Oatmeal Chocolate Chip Cookies

Chocolate chip cookies are like currency. I've certainly used them for bribes before. They're the perfect gift, hostess trick and air freshener and let's be real, they're irresistible. Maybe a little too irresistible. I'm sure I'm not the only one with a shoulder conscience in a devil costume convincing me to take another, resulting in resenting those cookies, despite how good they are.

I'm not bad mouthing the all sugar, all butter, generally all around guilty cookies but these are just a little bit easier on the guilt and on the belly. If you're not so into rich desserts, they're perfect because they're not too sweet. Don't be turned off by the word 'healthy', you'll still find it impossible not to grab 'just one more'.









YOU WILL NEED:

1 1/4 CUPS SPELT FLOUR
1 CUP QUICK/INSTANT OATS
1 TSP BAKING SODA
1/4 TSP SALT
1 CUP COCONUT OIL
3/4 CUP DARK BROWN SUGAR
2 TBSP RAW GRANULATED SUGAR
1 EGG
1 1/2 TSP VANILLA EXTRACT
1 TBSP SOY OR ALMOND MILK
1 CUP DARK CHOCOLATE CHIPS

Pre-heat oven to 175 C or 350 F.

Combine the coconut oil, sugars, egg, vanilla and milk with an electric mixer until smooth.

Combine the flour, oats, baking soda and salt.

Mix the dry ingredients into the wet ingredients and add chocolate chips. Make sure the chips are evenly distributed in the dough.

On a lined baking tray, scoop the cookies (about a tablespoon and a half of dough) leaving a small gap in between. (They don't expand as much as regular cookies so shape them how you'd like them to end up.)

Bake for 10-12 minutes. Let cool and enjoy!

This recipe was inspired from Ambitious Kitchen's delicious recipe!