CASHEW CHOCOLATE CHIP COOKIES
Have you guys ever baked with spelt flour? To be honest, most of the time I gravitate towards making treats with almond flour, because I love the protein from the almonds, and I always lean towards making gluten-free treats. I'm not celiac, but my body certainly doesn't digest gluten well, which typically results in an upset stomach.
That all changed when I discovered the sprouted flours from One Degree Organics. I'm actually pretty obsessed with their entire product line, but the Sprouted Spelt Flour is a game changer. If you didn't know, when grains are sprouted, the enzymes in them start to break-down phytic acid and your body can absorb more of the vitamins and minerals in your food. And many people, like me, find that they can easily digest sprouted flours.
Today I am sharing this recipe for Cashew Chocolate Chip Cookies. They are egg free, which makes them vegan.
Makes 12 cookies
1 cup cashew butter (I use Georgia Grinders cashew butter for everything)
3/4 cup coconut sugar
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking soda
1/2 cup water
1 cup dark chocolate baking chunks
Preheat oven to 350. In a large mixing bowl, add the cashew butter, coconut sugar, salt, cinnamon, and vanilla extract. Yes, it will be difficult to mix, but just roll up your sleeves and mix it all together. Sometimes I even stick my hand in the bowl to form a ball. Next, add the baking soda, spelt flour, and water. Last, fold in the baking chunks. Using a cookie scoop, form 12 cookies and place them on a parchment lined baking sheet. Bake for 10 minutes. Enjoy!