Pay close attention to the peanut butter, cacao nibs, and sea salt in this cookie recipe. If you’ve never had chocolate baked with sea salt, you’re about to discover your new vice…I promise.
And hey, if your week is shaping up to be as head-banging-against-the-wall as mine, it may be time to make up a batch of these tasty chocolate chip cookies…or even some vegan chocolate chip cookie pie.
- 1 + 1/4 cup whole grain spelt flour* (see note below)
- 1/4 cup organic sugar
- 1/4 tsp fleur de sel (or regular coarse sea salt)
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1.5 tbsp cacao nibs (optional, but they add crunch!)
- 3-4 tsp non-dairy dark chocolate chips (or go with the regular dairy variety if you’re non-vegan)
- 1.5 tbsp chunky peanut butter
- 2 tsp pure vanilla extract
- 1/4 cup pure maple syrup
- 3.5 tbsp canola oil
- Fleur de sel, for garnish
- Turbinado sugar, for garnish (optional)
*Note: If you prefer thinner cookies, omit 1/4 cup spelt flour and just use 1 cup.
- Preheat oven to 350F. Line a baking sheet with parchment paper or spray with oil. In a large bowl, mix all dry ingredients (spelt flour, baking soda, baking powder, fleur de sel, sugar).
- Whisk together. In a medium sized bowl mix all wet ingredients (peanut butter, maple syrup, oil. vanilla). Mix well making sure the PB is thoroughly mixed in.
- Now add wet to dry and stir. Mix with hands if necessary until fully incorporated. Stir in cacao nibs and chocolate chips. Wet hands and shape small cookies about 1.5 inches in diameter and place on baking sheet.
- Bake for just 10 minutes. Remove from oven and place on cooling rack after a couple minutes. Cool for 10 minutes. Makes 14 medium sized cookies.
Nutritional info: (Make 14 cookies, per cookie:) 115 kcals, 6 grams fat, 2 grams fibre, 2 grams protein, 7 grams sugar. See, I told you they wouldn’t totally blow your diet.