These chocolate chip cookies come out so good. The combination of coconut oil and spelt flour is amazing! You can use an egg substitute in these with no problem. A gluten free flour blend would work as well. Spelt is an ancient form of wheat that dates back to 5,000 BC. It is a whole grain and great source of fiber and other minerals.
1/2 cup coconut oil
1/2 cup Florida Crystals (sugar)
1 egg (or substitute)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1-3/4 cup spelt flour
1/2 teaspoon sea salt
1/2 cup organic chocolate chips
Preheat oven to 350. In large mixing bowl beat coconut oil with sugar, egg and vanilla. Blend in flour, baking power, and salt. Stir or mix on low speed. Fold in chocolate chips. Drop on oiled baking sheet by teaspoonfuls and bake for 10-12 minutes, or until edges are lightly brown.
Recipe by Michelle