Triple Chocolate Cookies with Coconut Sugar
Valentine's day is just around the corner and these melt-in-your-mouth cookies are perfect for the chocoholic in your life. They're made with spelt flour which is easier to digest than regular wheat flour, and incorporate 3 different kinds of chocolate for a truly out-of-this-world chocolate cookie. Using coconut sugar as the sweetener will lower the glycemic index and impact of these delicious desserts. Whip up a batch for the special someone in your life - or for yourself as a wonderful treat. Enjoy!
2 cups organic dark chocolate chips
1/4 cup butter
1 cup sucanat or coconut sugar
1 tsp. vanilla
2 cups spelt flour
1 tsp. baking powder
2 cups white chocolate chips
1-100g Cocoa Camino bittersweet chocolate bar, cut into small chunks
Preheat oven to 350°F. In a double boiler over simmering water, melt the chocolate and butter, stirring constantly. In a large mixing bowl, stir together sucanat, eggs and vanilla. Add in flour and baking powder and stir well. beat in the melted chocolate and butter mixture. Stir in the white chocolate chips and the bittersweet chocolate chunks. Rest dough in fridge to set for about 1/2 hour. (If you refrigerate too long, mixture will be too hard to work with.) Using two spoons, drop about 1 tbsp. of dough 2 inches apart on parchment-lined cookie sheet. Bake 12-15 minutes. Cool for about 10 minutes and transfer to a wire rack.
Recipe by: Sandy Pomeroy
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