These cookies are light and you can easily eat a bunch of them in one sitting without regret. They have no refined flour.
Optional:
You can make these cookies without the chocolate chips.
You can use only almond flour. That means you will use 1 1/2 cups almond flour instead of the combination of spelt and almond four. The cookies will be more buttery, chewy, and cake like. It’s actually the way I like them better. After you take them out of the oven, wait a couple of minutes and place them directly over a wire rack.
The recipe with the spelt flour makes cookies that are more like regular cookies. They were not buttery/greasy as spelt flour absorbs liquid.
Another option is to add 2/3 cups of toasted walnuts.
what you need:
85 grams butter, soften
5 Tbsp baker’s sugar (or regular sugar)
1 teaspoons almond extract
1 large egg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup almond flour (almond meal works as well)
1 teaspoons almond extract
1 large egg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup almond flour (almond meal works as well)
1/2 cup spelt flour
2/3 cup chocolate chips
Yield about 22 cookies but you can easily double the recipe.
what to do:
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- Beat the butter and sugar together with a mixer. Hand mixer works well.
- Add the almond extract and egg and beat them until they are well mixed.
- Add the baking soda, salt, and one third of the flour and beat well. Add the second third and mix well and finally mix the the last third.
- Put tablespoons of the dough on the lined baking sheet about 1 1/2 inches apart. Bake for about 13 minutes, or until golden brown around edges.
- Cool and enjoy!
Notes:
If you double the recipe because you will have more batter so you could use a standing mixer.
Baker's sugar is superfine. It dissolves and incorporates more easily into recipes.
If you use almond meal the cookies will be more grainy, as almond mill is not as finely ground as almond flour.
