This is the absolute best dairy-free and egg-free chocolate chip recipe! You will have the chewiest & most moist chocolate chip cookies without any milk.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.
In a large mixing bowl, combine the dry ingredients (spelt flour, almond flour, baking powder, baking soda, and coconut sugar). We will use the chocolate chips in the next step.
Add the wet ingredients, (coconut oil, coconut cream, and vanilla extract) using a spatula until everything is combined, being sure not to overmix. The perfect consistency would be a moldable dough. Fold in the chocolate chips at this time.
Depending on the size of the cookie you desire, roll into balls, and place them on the prepared baking sheet two inches apart. You can use a 1 or 2-tablespoon measurement or a mini muffin scooper.
Bake for 10 minutes until firm and fluffy (cookies will be crunchier as they cool).
Let the cookies cool at room temperature for at least ten minutes before moving from the baking sheet.
If you did not serve the cookies immediately, the cookies should be kept in the refrigerator and separated from each other with parchment paper.
If your dough turns out too sticky add a little more flour, and if your dough turns out too hard, add a little bit more milk.
These yummy cookies will stay fresh for up to 5 days in an airtight container, separated with parchment or without layering.
You can freeze your cookie dough in a Ziploc, just add a couple of additional minutes to the baking time.
Keep a close eye on your cookies and be sure not to over bake or you will end up with dry cookies.
Here are a few fun chocolate chip cookie additions; pecans, peanut butter, sea salt, and peppermint.