Chocolate Chunk Spelt Cookies

Ingredients for 1 servings:

• 280 g wholemeal spelt flour
• 140 g butter, melted
• 140 g xylitol (sugar substitute) or coconut sugar
• 1 egg(s)
• 1 egg yolk
• 1 tsp baking powder
• ½ cup milk, warm
• 1 tsp vanilla powder
• 2 pinches of salt
• 100 g chopped chocolate, variety of your choice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 38 minutes

Without sugar – with xylitol or coconut sugar

Preheat oven to 180 degrees Celsius (top/bottom heat). Line a baking sheet with baking paper. Beat xylitol (or other sweetener) and eggs until frothy. Add butter, milk, vanilla (speculoos spices are also delicious), and salt; mix thoroughly. Mix flour and baking powder, stir in. Fold in chopped chocolate. Drop 2 tablespoons of dough onto the baking paper—size depends on your preference. Flatten slightly and shape into the desired form. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 18 minutes. Baking time may vary for very large/small cookies. Makes about 15 cookies. Depending on your choice of sweetener, you’ll get different cookies (in my experience): The chocolate chunks are nice and soft with sugar or xylitol, savory/caramel-like with coconut sugar, and a bit firmer with honey. The choice of chocolate also provides greater variety: Since I find the chocolate cookies quite sweet, I tend to use dark/dark chocolate. If I use a sweeter chocolate, I would add 20-40g less sweetener to the batter.