Dark Chocolate Chunk Spelt Cookies
 
 
Serves: about 3 dozen
Ingredients
  • 2 cups spelt flour
  • 1 cup coconut sugar
  • ½ teaspoon fine grain sea salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ cup dark chocolate chunks or coarsely chopped chocolate bar
  • ¾ cup coarsely chopped hazelnuts
  • ½ cup dried cherries, roughly chopped
  • 1 large egg
  • 10 tablespoons unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350. Line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, salt, baking soda, and baking powder. In a medium bowl, whisk together the egg, butter, coconut sugar, and vanilla.
  3. Add the wet ingredients to the dry ingredients and stir together with a wooden spoon just until flour is almost, but not fully incorporated. Stir in chocolate chunks, hazelnuts, and cherries and stir until just combined, being careful not to overmix.
  4. Use a small scoop or 2 tablespoons to form dough into 1½-inch mounds. Arrange cookies on prepared sheets, leaving at least 1 inch of space between each cookie. Use palm of hand to flatten each mound slightly. Sprinkle each cookie with a bit of flaky salt.
  5. Bake cookies 10-12 minutes, rotating pans for even browning. Allow cookies to cool slightly on pan before transferring them to a wire rack to cool completely.
Recipe by at https://dev.gatheranddine.com/dark-chocolate-chunk-spelt-cookies-and-izosh/