Okay. I admit it. I love cookies, especially chocolate chip cookies. So, I decided to try yet another recipe to see if it was better than the barley chocolate chip recipe.

This recipe is adapted from this recipe over at Cookie Madness. I was looking for something that I could do with spelt and this recipe reminded me of a favorite recipe of mine that uses dairy, eggs and wheat. Before I go any further, I feel the need to say that when I list an allergen, I’m listing one of the main eight. I know that it is possible to be allergic to almost anything, so instead of listing everything out, I’ll just pick the main ones.

Allergens: none (does contain gluten)

Ingredients:

1 1/8 cup spelt flour

1/4 cup oats

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 cup sugar

1/3 cup maple syrup (I LOVE the Maple Syrup from Whole Foods)

1/3 cup canola/vegetable oil

1.5 teaspoon vanilla

1/3 cup sweetened coconut

1 cup dairy free chocolate chips

Oven at 350 F. Mix the flour, b. powder, b.soda, salt and coconut in a bowl. Add in the rest of the ingredients. Drop on cookie sheet and cook for 11 minutes. I personally suggest taking the cookies out with about 1.5 minutes left to flatten with a spoon because they didn’t flatten/spread at all.

The Verdict: Another winner. I love, love, love the coconut/oats/chocolate combo. I think that these have a milder taste than the barley cookies that I previously used. I also liked how they were very soft and chewy the next day. They were so good, actually, that I forgot to take a picture and ate them all.