Chocolate Chip and Pecan Cookies

Choc-chip cookies

Cane sugar free and dairy free (if cacao nibs or sultanas are used), egg free

Makes: 24-26


– 1 cup wholemeal spelt flour
– 1/2 tsp baking powder
– 1/4 tsp baking soda
– 1 cup traditional rolled oats
– 1/4 cup chia seeds
– 1/4 cup LSA
– 1/2 tsp Himalayan rock salt
– 1/4 cup pure maple syrup
– 1/4 cup honey
– 1/4 cup unsweetened applesauce*
– 3 tbsp coconut oil, melted**
– 1 1/2 tsp natural vanilla extract
– 1/2 cup dark chocolate chips or cacao nibs or sultanas
– 1/2 cup pecans, coarsely chopped


1. Pre-heat oven to 160 degrees celsius fanforced
2. Lightly spray two oven trays with olive oil cooking spray, line with baking paper and lightly spray again
3. In a large bowl, sift wholemeal spelt flour, baking powder and baking soda then add oats, chia seeds, LSA and rock salt, mix until combined
4. In a medium bowl whisk together maple syrup, honey, applesauce, coconut oil and vanilla extract
5. Add wet ingredients to the dry and mix until combined
6. Fold in chocolate chips and pecans
7. Roll tablespoons of cookie dough into balls, place on baking trays and gently flatten with fingers
8. Bake for 10-12 minutes or until golden brown
9. Allow cookies to cool for 10 minutes before transferring to a wire rack to cool completely

*To make applesauce peel and coarsely chop two apples. Place in a blender with 1 tbsp of water and blend on puree mode until a sauce consistency is reached. The sides of the blender may need to be scraped down every now and then. This process will only take a few minutes.

**Make sure coconut oil is melted before measuring. 2 tbsp of set coconut oil should melt into 3 tbsp.



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