Maple Spelt Chocolate Chip Cookies

Kosher Intelligence Kosher Intelligence
5.0 (1 reviews)

My prompt was for a cookie fully sweetened by maple syrup. This one took some trial and error because I bake with spelt flour. Early attempts came out too delicate for packing into lunchboxes though they were delicious fresh off the baking tray. My eggs were also a really small medium, so I had to use two. The final results are moist and cakey, but firm. Leave room on the tray for them to spread.

Generated by Renee Schwartz

20m 6
Easy Vegetarian Pescatarian No Refined Sugar Parve

Contains: Wheat, Gluten, Egg

Directions

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment.

  2. In a bowl, whisk flour, baking soda, and salt. Make a well in the center and pour in the oil, maple syrup, egg, and vanilla. Mix together a little, then fold the liquids together into the dry ingredients, until the batter is smooth.

  3. Fold in mix-ins.

  4. Scoop two-tablespoon mounds onto the tray.

  5. Bake nine to 11 minutes, until edges are set but centers look slightly underdone.

  6. Cool on the tray for five minutes before moving.

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