01 Mar Chewy Cashew Chocolate Chip Cookies

Posted at 00:00h in Recipes by

Have you ever picked a book to read based on the alphabet? You know,…what starts with the letter M? That’s not much of a departure when it comes to me and recipe making. There’s a few scenarios: “What do I have on hand?’ “What will satisfy my ______ craving?”, or “pick an ingredient, any ingredient, and see what happens”.

Today, I decided to get creative with cashews. Whatever I made, had to include cashews. Today’s leaning was definitely on the sweet side, so it’s not much of a surprise that a cookie was the end result of “Experiment Sunday”.

So this cookie recipe  is made with spelt flour, which to be clear is wheat-free, but that does not mean that it is gluten-free. Spelt is, however, easier to digest than wheat flour and has a stronger nutrient profile in addition to fewer calories. I thought I would try to replicate an “old school” oatmeal chocolate chip cookie with the added nutritional boost of cashews, sesame seeds and sunflower seeds. My sister-in-law happened to drop by just as the first batch came out of the oven. “Spelt?” she said in a slightly “what is it this time, Sue?” incredulous tone….but she quickly changed her tune as she saw the cookies cooling on the rack. I couldn’t help but pick up on the surprised tone of her voice as she reported that they were “actually delicious”…..and there were no protests as I packed up a few for her to take home (for her kids, of course).

Another thing…these are ridiculously quick and easy to make…2 bowls and 12 minutes….

Chewy Cashew Chocolate Chip Cookies

1 cup spelt flour
1 cup thick rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup raw cashews
2 T raw sunflower seeds
2 T sesame seeds
1/2 cup dark chocolate chips
1/2 cup avocado oil
2 teaspoons vanilla
2/3 cup maple syrup

Gently whisk flour, oats, soda, powder, salt, cashews, seeds and chocolate chips. In a separate bowl combine oil, vanilla and maple syrup. Add liquid ingredients to dry. Do not over mix. Drop by spoonfuls on parchment-lined sheets and bake at 350 degrees for about 12 minutes. Let cool. Enjoy!