Sometimes, you start following a recipe, and regardless of your best intensions, you either skip a step or mess up in some other way. This is exactly what happened to me when I tried to bake my usual chocolate chip cookies for a friend.
In fact, I tried making that recipe twice, and both times, I messed up so badly that the resulting lumps staring back at me from the cookie sheet were anything BUT what chocolate chip cookies should look or taste like.
But not to be defeated by a mere chocolate chip cookie, I took it as an indication that I simply cook/bake better from scratch (creating recipes), than by following an actual recipe. The truth is, I’ve been cooking “instinctually” for so long now that following a recipe is almost painful. So instead of risking a third disaster, I decided to simply create a brand new cookie recipe.
My friend Jackie (Precious Beast.com – She’s an awesome artist! Check her out!) had put a bounty out on my cookie recipe. She posted online that she would pay anybody who would bake my cookies for her. Call me crazy, but when somebody wants a cookie that badly, I tend to volunteer.
So she got her cookies two days later and really enjoyed them, and I got to bake cookies without the trauma of having to follow a recipe! Ironic that the girl who creates recipes has such a hard time following them…
YOU MIGHT ALSO ENJOY THESE CLEAN EATING COOKIE RECIPES:
Recipe from the Gracious Pantry archives, originally posted 7/2/14.
- 1 1/2 cups (200g) spelt flour
- 1/4 cup (50g) coconut oil or softened butter
- 1/2 cup (185g) honey
- 2 large eggs
- 2 tsp. pure vanilla extract
- 1/2 cup (120g) unsweetened apple sauce
- 1 tsp. ground cinnamon
- 1 tsp. baking powder (aluminum free)
- 1 cup chocolate chips (I use either EnjoyLife or Lily's brand)
-
In a large mixing bowl, combine all the ingredients except the chocolate chips, using an electric mixer for about 1-2 minutes or until well combined and smooth. Then gently stir in the chocolate chips with a wooden spoon.
-
Using a dinner table spoon, scoop the batter onto a parchment-lined cookie sheet.
-
Bake at 350 F for 20 minutes.
-
Transfer cooking to a cooling rack, using a sturdy spatula.
-
To store, wrap in plastic wrap or keep in a covered container in the refrigerator (up to 1 week) or the freezer (up to 3 months).
I’m not familiar with spelt flour. Does it change the taste or texture?
Heather – No more than any other whole grain. I couldn’t tell the difference between these and whole wheat.
Do you think coconut butter would work?
Colleen – I probably would. You just have to be sure it gets well distributed. It has a tendency to clump up.
THEY WERE AMAZING!!! A dream come true to receive cookies baked by The Gracious Pantry herself! Thanks a million! xoxoxoxoxoxoxoxo
Jackie – Awww, I’m so happy you enjoyed them!!! I loved baking them for you! 😀
Can I substitute white whole wheat flour for the spelt flour?
Julie – Sure.
When do you add in the Chocolate Chips… that step was skipped.
Tara – I just added it for you. Thanks or letting me know!
Hi there, I’m new to this website and clean eating and really enjoying browsing, I think I’m going to make this as my first recipe..Just wondering if the apple sauce is necessary, I don’t have any and am being impatient and wanting to make them now haha
Thank you for the inspiration 🙂
Nicola – If you don’t want to use the apple sauce, then you will need to add more fat to the cookies. I use apple sauce to cut down on fat content. But you can always add it back in.
Can I substitute another 1/4 butter for the apple sauce?
Kristina – You can try it, sure. I’m not sure how it will turn out though.
I have to admit, my cookies turned out terribly. Rubbery and completely Runny and flat.. They looked nothing like your photo. I’ve never made a cookie recipe where I was told to use an electric mixer -usually for cookies it’s about keeping mixing to a minimum. We baked one batch as cookies but I made a second batch at the same time for later use. I decided to make mini muffins with the second batch and they were much better.
Cat – I can’t imagine what would have done that. Did you change anything about the recipe?
I’m a little disappointed because these came out rubbery and dense. I had to flatten them with a spoon before they baked and they still never spread out.. 🙁 I wish someone had updated this recipe :/
Salsa – Update it how? It’s correct. It could be any number of differences between your oven and mine. However, if you find that you need a runnier batter, you can always add extra apple sauce as needed.
Like a couple of other people’s posts mine didn’t turn out as nice as your lovely ones in the picture! I noticed the batter itself was runny and rubbery texture. The cookies puffed out and were dense and cake like. I did eat them and the flavour is nice.
Strange! Thank you for posting the recipe. I may try again.
Nicole L – Hmmm… I’ll try them again as well. It could just be a difference in ingredients from my area to yours, or even in our ovens. But I’ll try again to double check the recipe. Thanks for letting me know!
Hi again! I was just looking over the recipe again and wonder, did you mean to Write baking SODA instead of powder? Baking powder makes cookies puffy but soda spreads them thin. Do you think this is the culprit here? Just thought I’d ask Incase it was a misprint!
Nicole – No, not a misprint. But you can certainly try the other and see if there is a different result.
The cookie batter was a bit runny so I added a bit more spelt flour, the cookies turned out good. Thanks for the recipe.
Gail – My pleasure! Glad you enjoyed them!