All that and a bag of chips. Except, you know, without the chips.

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Is there anything a chocolate chip cookie can’t do? I didn’t think so.

I decided I needed to make these Vegetarian Times’ Chocolate Chip Spelt Cookies again, and thought I might as well post the downsized recipe here, for 2 big cookies (think store-bought size).

preheat oven to 375F. prepare a cookie sheet with parchment paper or Silpat. I actually used the toaster oven again and didn’t even coat the sheet with anything, it worked out fine.

3 T crunchy natural peanut butter
3 T pure maple syrup
1/4 t pure vanilla extract

whisk all these ingredients in a medium bowl.

1/4 cup + 1/2 T light spelt flour (spoon and level for the cup, scoop and level for the T)
1/8 t baking soda
pinch sea salt
2 T semisweet chocolate chips

whisk together in a small bowl, add to wet ingredients and stir until well combined.

separate dough into two, flatten it to about 1/2-inch thickness: the cookies will flatten down just a little bit while baking.

bake for 12-15 minutes, you want them to be golden brown and set. let cool on cookie sheet for 10 minutes. finish to cool on rack.

  • melisser says:

    I love the idea of a 2 cookie recipe!

  • Silvia says:

    Celine honey..I’ve come back here to apologise with you for my bad english ! I’m so sorry and I’m perfectly aware that italian is very hard to understand if you don’t practice it frequently!…:-P i know I’m quite a riot! And the funniest thing is that I’m exactly as you read me on my blog..a mess :-)
    Thanks darling
    Silvia

  • Yummy! Big cookies. Looks great and so do those carob muffins!

  • Chelsea says:

    I love the downsized cookie recipe. Thank you so much! I love to cook, but I usually don’t have enough ingredients (and thus money, haha) to do it on a daily basis. This definitely helps.

  • vigilant20 says:

    I’ve been curious about the bacon recipe, I need to try it one of these days!