Prep 10 mins
Cook 12 mins
no wheat, good stuff...
- 2 cups spelt flour
- 3⁄4 cup granular fructose
- 3⁄4 tablespoon egg substitute
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup light oil (canola)
- 1⁄2 cup pure maple syrup
- 1⁄4 cup unsweetened applesauce
- 1⁄4 cup water
- 1⁄4 cup barley malt sweetened chocolate chips
- sift all dry ingredients together.
- in a large bowl mix together all wet ingredients until immulsified.
- add the dry ingredients to the wet mix all at once and mix until just combined.
- fold in chocolate chips.
- spoon onto greased cookie sheet with an inch or two of room in between.
- bake in a 350 degree oven for twelve minutes or until the edges are golden and the center is no longer shiny.
- remove from sheet to cool and eat.
I'm always looking for ways to use the variety of flours I pick up on a whim and these were very good. I used regular white sugar and regular chocolate chips. For my egg sub. I used soy flour but next time I may try to make this with a regular egg. I wasn't sure how to adjust the water if I used an egg though, so I will have to play with that. I also doubled the chocolate chips as 1/4 cup wouldn't be near enough for my family. These made tasty, very flat, cookies. They spread a ton (and most moved into the others) but had wonderful flavor. Crisp and nutty. A great spelt cookie. Thanks.
These are very good. I used regular sugar instead of the fructose. Just remember to grease the cookie sheet. I also used 1/2 cup mini chocolate chips.