Is there anything better than a chocolate chip cookie after a long, hard day? The answer is most definitely no and for very good reason.
Everyone seems to have their own story with chocolate chip cookies. It’s the universal cookie. Maybe your story included making them with your sweet Grandmother or your mom always having a plate for you after school. Maybe you use a recipe that has been in the family for years. Maybe chocolate chip cookies are all about the chips for you… white chocolate or dark chocolate or a mixture of the two.
As kids, our mother always had a treat waiting for us when we got home from school. Very often it was chocolate chip cookies. If we were lucky, they were just baked and just about 5 minutes out of the oven. Chocolate chip cookies have got to be everyone’s favorite treat! Let’s talk about this recipe. It was given to our mom several years ago by a friend and it has quickly become one of our favorite cookie recipes. Whether we are having a good day or a bad one, life is always better after a few these. Two, five… we won’t judge!
After tinkering with the sugars and not messing much with the other ingredients, we’ve been very pleased with the results of these delicious cookies. They truly are divine and better yet – even with the change to natural sweeteners – they still taste like traditional cookies from our childhood.
Divine Chocolate Chips Cookies
1 1/2 cups Unsalted Butter at room temperature
2 3/4 cups Coconut Sugar
2 Large Eggs, at room temperature
2 teaspoons Baking Soda
2 teaspoons Pure Vanilla Extract
1 1/2 teaspoons Sea Salt
4 1/2 cups Spelt Flour
1 1/2 cups of chopped sugar free Chocolate or sugar free Chocolate Chips
Cream butter and coconut sugar together. Add all the rest of the ingredients and mix well until combined. Scoop out balls with ice cream scooper and bake at 350 degrees for 8-10 minutes.
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Pesha says
Can you make these with maple syrup? It’s my sweetener of choice.
Thank you!
Annie says
Maple syrup would change the wet to dry ratio too drastically. If you like maple syrup, maple sugar would work great! I guess we should test out chocolate chip cookies using maple syrup soon. :)
Brandi Mensinger says
I made these cookies (finally) and they are fantastic! One question, though… they are ridiculously thin. Any pointers or do I just have a crappy oven (most likely the case)?
Chelsea says
Thanks! What kind of flour did you use? Depending on the flour, you might have just needed more of it. You can try adding an extra 1/2 cup more. This dough should be firm enough to be able to roll out and not super sticky. If you don’t think the problem was with the flour, you may have used old/expired/bad baking soda or powder. That can ruin anything and we’ve all that happen to us at one time! I hope that helps and that they turn out better for you next time!
Anna @ CrunchyCreamySweet says
Looks scrumptious!
Anonymous says
What is coconut sugar? What is spelt flour? I must not bake enough…
Annie @ Naturally Sweet Recipes says
It’s okay, both are not very well known products! Coconut sugar is an awesome natural sweetener. Look under our natural sweetener guide tab at the top of our site to read more about it. We also have a post about coconut sugar vs. palm sugar that has more information. Spelt flour is a flour that is made from the spelt grain. It is a healthier grain and is also so low in gluten that many people who are gluten intolerant can handle it! Hope that answers your questions. Thanks!
Holly says
Amen!