• 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.

Pro Tips & Meal Prep Ideas

• 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.

What are some of your favorite kinds of cookies? Leave a comment below and be sure to follow us @veggiecurean for more delicious recipes!

BON APPÉTIT!