Chocolate Chip Spelt Cookies

Yields: 16 Cookies

• 1/2 cup Vegan/non-dairy butter

• 1/2 cup Anita’s Organic Brown Sugar

• 1/4 cup Anita's Organic Cane Sugar

• 1 tbsp Water

• 1-2 tsp Vanilla extract

• 3/4 cup Anita’s Organic Stone Ground Spelt Flour

• 1 cup Anita’s Organic Rolled Oats

• 1/2 cup flax meal

• 1/4 cup Anita's Organic Almond Flour

• 1/2 tsp Baking soda

• 1/2 tsp Salt

• 1/2 to 3/4 cup chocolate chips

1. Line 2 x baking trays with parchment paper and pre-heat the oven to 350˚F.

2. In a large bowl, cream together the sugars and non-dairy butter until soft and fluffy. You can do this in a stand mixer with a paddle attachment if desired or just use a wooden spoon. Add the water and vanilla extract and mix again.

3. In a medium sized bowl mix together the flours, flax meal, oats, baking soda, salt and chocolate chips. Add the dry mixture to the wet mixture and mix well.

4. Scoop 1.5 tablespoon amounts of cookie batter and roll into balls. Place evenly on the trays and flatten slightly.

5. Bake for 12 to 15 minutes until golden edges but soft chewy centre. Leave them on the tray to cool for 5 to 10 minutes and then transfer to a wire rack to cool fully.