By Sari Huhtala
Change doesn’t happen overnight. In fact, it took 27 years to perfect this chocolate chip cookie recipe. As I evolved in my awareness of healthier options, so too did the cookie – becoming healthier than the average commercial breakfast cereal on the market. And it’s a nourishing treat that kids will devour.
If you’re looking for a fun birthday cake idea, which my kids enjoyed in the past, bake two large cookies, and, once they have cooled, spread a layer of vanilla flavoured coconut-based ice cream on one cookie, then top it with the other cookie to create a giant ice cream cookie sandwich cake. Freeze for later use, thawing slightly before serving, or serve immediately. Or, simply make small ice cream cookie sandwiches as a fun desert.
- 1 cup coconut oil
- 1 1/4 cup coconut sugar
- 1 tbsp ground flax seeds mixed with 3 tbsp water
- 1 tsp baking soda dissolved in 1 tsp hot water
- 2 1/4 cups spelt flour
- 1/2 cup organic chocolate chips
Preheat oven to 350 degrees F. Blend coconut oil and sugar. Mix flax seeds with 3 tbsp of water and set aside for 20 seconds to make a gel egg. Add to oil and sugar and mix. Add baking soda dissolved in water and mix. Add spelt flour and blend well. Add chocolate chips and blend. Spoon onto a baking sheet lined with parchment paper. Cookies will spread slightly while baking. Bake about 14 minutes (You may need to adjust baking time). Cool on rack. Makes approximately 20 cookies.