Hands-On Time: 20 minutes
Total Time: 30 minutes
Yield: Makes 24 cookies
2 tablespoons coconut butter
2 tablespoons grapeseed oil
2/3 cup coconut sugar
2 tablespoons xylitol
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 teaspoon natural butter extract
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup plus 3 tablespoons white spelt flour, divided
2/3 cup chocolate chips
1. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
2. In a medium bowl, combine coconut butter and oil and mix well. Add the coconut sugar, xylitol, and applesauce and stir to combine.
3. Add the vanilla, butter extract, salt, baking soda, and baking powder. Stir the batter to combine well.
4. Add 1/2 cup of flour and stir to combine. Then add the chocolate chips with the remaining flour. The dough should be a bit sticky.
5. Spoon out rounded teaspoons of dough 2" apart onto two baking sheets. Bake for 8 minutes or until golden brown. Remove from baking sheet and cool on a wire rack.
Per Cookie: Calories: 70 | Fat: 2 g | Saturated fat: 1 g | Cholesterol: 0 mg | Sodium: 40 mg | Total carbohydrates: 13 g | Dietary fiber: 0 g | Sugars: 7 g | Protein: 1 g