Wheat-free chocolate chip cookies

Ingredients

• 130 grams spelt flour
• 45 grams rice flour
• 50 grams coconut blossom sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 50 grams coconut oil
• 2 teaspoons vanilla extract
• 2 tablespoons water
• 70 grams dark chocolate

Instructions

1. 1

   Put all the dry ingredients in a bowl: spelt flour, rice flour, coconut blossom sugar, baking soda and baking powder.Chop the chocolate into pieces and set aside 10–15 grams. Add the rest to the flour mixture.Melt the coconut oil and add it to the flour, along with the vanilla extract and two tablespoons of water. Knead the dough until smooth.Wrap the dough in some aluminum foil and let it rest in the refrigerator for half an hour.Take the dough out of the fridge and knead briefly again. Roll the dough out to about 1 to 2 cm thick and cut cookies using a cutter or the bottom of a glass.Place the cookies on a baking sheet lined with parchment paper and gently press some dark chocolate pieces onto the tops.Bake the chocolate chip cookies for 15–18 minutes at 190°C until nicely golden brown. Let them cool completely and store in an airtight jar or box. They are still wonderful after 5–6 days!