Who doesn’t love cookies? Especially when they’re lightly crunchy on the outside, soft on the inside, and full of melty pockets of dark chocolate.
Most of us eat a lot of sweet treats during the holidays and, as much as our tastebuds might enjoy it, our bodies and faces don’t. These peanut butter chocolate chips use whole spelt flour instead of processed white flour to help keep you off of that skin-unfriendly blood sugar rollercoaster. Sweetened with honey and bound with chia and flax seeds, they’re full of heart healthy fats! If you’d like a vegan cookie, just sub the honey for an equal amount of maple syrup. Enjoy!
Peanut Butter Dark Chocolate Spelt Cookies
Makes 8 mall-sized cookies
* 0.75 c. Trader Joe’s crunchy peanut butter with chia seeds and flax seeds (if you use a different type of peanut butter, you’ll need to add a chia egg or two, since the chia acts as the binding agent)
* 0.75 c. honey
* 1 tsp. pure vanilla extract (don’t use imitation!)
* 1.25-1.5 c. whole spelt flour, depending on elevation
* 0.5 tsp baking soda
* 0.0625 tsp. sea salt (or four pinches, if you don’t want to measure)
* 0.5-0.667 c. dark chocolate chips and/or chunks (depending on how much you like chocolate)
1) Preheat the oven to 375F. Line two baking sheets with parchment paper.
2) Whisk the peanut butter, honey, and vanilla together in a medium bowl, until well combined.
3) In a small bowl, whisk the flour, salt, and baking soda together, until smooth.
4) Add the dry ingredients to the wet ingredients and mix gently. Don’t overmix!
5) Mix in the dark chocolate chips and/or chunks. Don’t overmix! If you want a higher cookie, like in the photo, or just don’t want to bake the dough right away, you can refrigerate it at this step. In that case, don’t preheat the oven until you’re ready to bake the cookies! We can’t have you explaining to the neighbors that my recipe told you to burn your house down 
6) Form the dough into eight large balls and press down gently. These cookies spread, so make sure to give them plenty of space on the baking sheet!
7) Bake for 12-15 minutes, until the cookies look set and lightly golden on the edges. I usually find that 13 minutes does the trick!
8) Remove to a cooling rack. Cool and enjoy!
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