Cookies – say no more. Delicious; chocolaty morsels of gorgeousness. Made with our Sprouted Spelt & Kamut Flours. 


1/4 cup Anita’s Organic Brown or Coconut Sugar

1/3 cup Almond Butter

1 tbsp maple syrup

2 tbsp sunflower oil

1/2 cup Anita’s Organic Sprouted Spelt Flour

1/4 cup Anita’s Organic Sprouted Kamut Flour

1/2 cup Anita’s Organic Chocolate Chips

1/2 tsp vanilla powder (or 1 tsp vanilla extract or the seeds from 1 vanilla pod)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 to 3 tbsp non-dairy milk (or regular)

Whole almonds – optional for decoration

Print Recipe


Pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a large bowl mix together the almond butter, sugar, maple syrup, and sunflower oil.

In another bowl mix together the flours, chocolate chips, vanilla powder, baking powder, baking soda, and salt.

Add the wet mixture to the dry and mix well. Drizzle in the milk, one tablespoon at a time, until the mixture starts to come together to form a cookie dough.

Scoop tablespoon sizes of the dough and shape into balls. Place on the lined tray and press down slightly with your fingers. Decorate each cookie with a whole almond – if required.

Bake in the centre of the oven for 12 to 15 minutes until golden around the edges. Place on a wire rack to cool fully.

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