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)
- 1/2 cup spelt flour
- 2/3 cup chocolate chips
Yield about 22 cookies but you can easily double the recipe.
what to do:
- 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.
