Description
Soft and chewy almond and spelt flour kitchen sink cookies, studded with cranberries, raisins, walnuts and loads of chocolate. Exactly what you need to bake when your sweet tooth strikes!
Ingredients
Scale
- 1 tbsp Chia seeds, ground into a flour
- 6 tbsp Water
- 3 tbsp Honey ((can use date syrup or maple syrup))
- 1 tbsp Coconut oil
- ¼ cup Almond butter ((use any nut butter you like) )
- ½ tsp Vanilla extract
- 1 tsp Kosher Salt
- ½ tsp Baking soda
- ½ tsp Baking powder
- ½ cup Almond flour
- ½ cup Spelt flour
- ⅓ cup each chopped walnuts, chopped bittersweet chocolate, chopped unsweetened cranberries and raisins
Instructions
- Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper.
- Begin by making the chia egg. Simply combine 1 tbsp ground chia seeds with 3 tbsp of water. Mix well. Since the chia seeds are ground, there is no need to let the chia egg sit to gelatinize, it will instantly become gel-like.
- Into the chia egg, pour in the remaining water, coconut oil, honey (or date syrup), almond butter and vanilla extract. Mix the batter well. It should resemble the same thickness as a runny nut butter or tahini.
- Sprinkle in the baking powder, baking soda and salt. Once the baking powder, baking soda and salt is evenly mixed in, add in the almond flour and spelt flour. Gently fold in the flour, until there are just a few spots of un-incorporated flour.
- Pour in the cranberries, raisins, chocolate and chopped walnuts. Gently fold in. The reason for under-mixing the flour, is because the dough will get mixed even more once you add in your mix-ins.
- Spoon about 2 large heaping tablespoons worth of dough into your and hand and gently roll into ball. Place on a prepared cookie sheet lined with parchment and gently press the cookie ball down. The cookies will not spread when they bake, so you will need to flatten them to the thickness and size you like. I recommend 1/4" thickness and about 3 inches in diameter.
- Bake the cookies for 8-10 minutes, until puffy and just turning golden. Let them cool on the tray for 10 minutes before enjoying!