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RECIPE
7 INGREDIENTS 6 STEPS 30min

Spelt Flour Choco Chip Cookies

5.0
1 Ratings
Made with no butter and no eggs, these soft cookies have a secret ingredient. Can you guess?
Spelt Flour Choco Chip Cookies Recipe | SideChef
Made with no butter and no eggs, these soft cookies have a secret ingredient. Can you guess?
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
30min
Total Time
$0.63
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1 1/3 cups
2 oz
Coconut Oil
2/3 cup
Ricotta Cheese
1 Tbsp
Baking Powder
1 Tbsp
Ground Cinnamon
1 cup
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
285
FAT
14.4 g
PROTEIN
5.8 g
CARBS
34.2 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
In a food processor, place Spelt Flour (1 1/3 cups) , Coconut Oil (2 oz) , Coconut Sugar (3 Tbsp) , Ricotta Cheese (2/3 cup) , Baking Powder (1 Tbsp) , and Ground Cinnamon (1 Tbsp) .
Step 3
Blend until you get a smooth dough.
Step 4
Fold in the Chocolate Chunks (1 cup) and refrigerate for 15-20 minutes.
Step 5
Drop tablespoons of dough onto parchment paper, slightly flatten them down using your fingers and bake in preheated oven for 10-12 minutes.
Step 6
Remove from the oven and let your cookies cool down on a wire-rack. Serve them up with a hot cup of tea or hot chocolate or milk or just eat them straight out of the jar! Enjoy!
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Nutrition Per Serving
Calories
285
% Daily Value*
Fat
14.4 g
18%
Saturated Fat
9.8 g
49%
Trans Fat
0.1 g
--
Cholesterol
14.4 mg
5%
Carbohydrates
34.2 g
12%
Fiber
3.0 g
11%
Sugars
11.3 g
--
Protein
5.8 g
12%
Sodium
272.8 mg
12%
Vitamin D
0.0 µg
0%
Calcium
104.1 mg
8%
Iron
0.9 mg
5%
Potassium
79.3 mg
2%
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