Spelt & Rye Dark Chocolate Chip Cookies
These dark chocolate chunk cookies are my new favourite snack. We’ve been baking them non-stop in the office this week and they disappear unbelievably quickly every time – we must have made twenty yesterday and they were all gone five minutes later! There’s something so addictive about them. I love how the almond butter makes them really gooey, almost cookie dough like, while the chunks of dark chocolate just melt in your mouth and the pinch of seal salt emphasises all the flavours…
The other great thing about these beauties is that they’re so easy to make and need just eight ingredients: dark chocolate, spelt flour, rye flour, almond butter, almond milk, coconut sugar, a little maple and a pinch of sea salt. I’m really excited to hear what you think when you make them, but I have a feeling that they’ll be a big hit with you!
3 tablespoons of almond butter
3 tablespoons of coconut sugar
2 tablespoons of honey or maple syrup
120ml (1/2 cup) of almond milk
65g (1/2 cup) of spelt flour
65g (1/2 cup) of rye flour
A pinch of salt
Large handful of dark chocolate pieces
Preheat your oven to 180C.
Put all of your ingredients, apart from the dark chocolate, in a food mixer and whizz together until well combined. Once combined, add in the dark chocolate pieces and give it all another very quick whizz.
Once all of the ingredients have formed a dough, place in the fridge to cool for 10-15 mins. Once cool, use your hands to make ping pong size balls and flatten into a cookie shapes (you can use a wet finger). Place cookies on a baking sheet and bake in the oven for 10-15 minutes (depending on how big they are!).