Sweet Treat Recipe: Sugar-Free Chocolate Chip Spelt Cookie

January 14, 2015

Trying to keep your new years resolution, but that pesky sweet tooth is just too demanding? Try these sweet treats!

I have always found wheat does not really agree with me, no matter how whole wheat or 12 grain I go. Spelt, on the other hand has been kinder to my digestive system. In an attempt to keep my blood sugar under control, I had also given up all refined sugars. After trying a few variations, my daughter (the baker in our family) found this combination to work.

Though, I used sugar-free chocolate chips, you can use regular or even substitute with nuts. Also, I have found 'light spelt' to work better in most recipes. The regular spelt is really only good for muffins or banana bread (think whole wheat flour).

What you need

• 4 cups spelt flour
• 1 tsp baking soda
• 1 tsp salt
• 3 cups packed *Splenda Brown Sugar
• 1.5 cups butter (melted and cooled)
• 2 eggs
• 2 egg yolks
• 2 tsp halal vanilla extract
• 3 cups chocolate chips

All you have to do:

• Preheat oven to 325*
• Sift together flour, baking soda, and salt. In another bowl, using an electric mixer, beat *Splenda brown sugar and melted butter until creamy.
• Beat in eggs, yolks and halal vanilla extract. Add flour mixture with mixer on low speed using spoon to stir in chocolate chips. 
• Bake in 325* oven until edges turn golden. (For softer cookies shorten baking time.
• Enjoy with your favorite hot beverage or cold glass of milk! 

This is a guest post by Farheen Khan, the creative soul behind The Craft Souk. When Farheen is not creating beautiful works of arts and crafts, she delights with healthy and halal drool-worthy recipes for all to enjoy!

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