Coconut Chocolate Chunk Cookies
*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).
These spelt flour, chocolate chunk, and coconut cookies are cakey, soft, and melty. Baking with spelt flour is a real game changer for your home baked goods.
Is spelt flour a substitute for wheat flour? Is spelt flour gluten free?
One of the most common questions I get about baking with spelt flour is whether you can use it as a 1 to 1 substitute for white / all purpose wheat flours. And yes, you can use spelt flour as a 1 to 1 substitute! Spelt flour is an ancient grain form of wheat flour, and behaves similarly to wheat flours. Where you will notice a difference is in the texture of yeasted breads, as spelt and wheat flour will bake up differently. This is due to the difference in gluten content and fiber content between the two flours. Spelt flour is not gluten free; it is a low gluten flour, meaning it contains some gluten, but less than traditional wheat flour.
What makes these cookies special is that they have a cakey texture, filled with shredded coconut flakes and chopped dark chocolate. They are especially delicious when they are warm and gooey, with all that melted chocolate oozing out. They are also dairy free! Which is great if you have an anaphylactic dairy allergy, lactose intolerance, or other dietary restriction that prohibits you from eating dairy. Dunk these cookies into a glass of oat milk (pictured).
Looking for more recipes? Scroll through my recipe list of “free-from” cookies and brownies
Important notes for baking Spelt Flour Coconut Chocolate Chunk Cookies - Dairy Free
Chill the dough! Yes, it does make a difference if the dough is chilled versus if it is room temperature. Allow the dough to chill for a full hour before baking to get the best texture.
Be sure to portion the dough evenly. You can do this using a cookie scoop, as I have done here, or you can cut the chilled dough into portions.
Do not press the dough down once you have placed it on the lined baking sheet. Scoop the dough out, spaced 2 inches apart, and bake them as is.
Suggested read: 16 Things Only People with Food Allergies Will Understand
Coconut Chocolate Chunk Cookies - Dairy Free
Ingredients for Coconut Chocolate Chunk Cookies - Dairy Free
1 cup solid coconut oil
1 cup dark brown sugar
2 large eggs
1/2 tsp pure vanilla extract
2 cups Hockley Valley Spelt Flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1 cup dairy free shaved dark chocolate, such as Camino or Enjoy Life
1/2 cup shredded coconut flakes
How to make Coconut Chocolate Chunk Cookies - Dairy Free
In a large bowl, cream together the coconut oil and brown sugar until creamy.
Beat the eggs in, one at a time, along with the vanilla.
Add the Hockley Valley Spelt Flour, baking powder, baking soda, and sea salt, all at once. Beat until it is combined, but be sure not to over-beat the dough.
Fold in the shaved dark chocolate and the coconut flakes.
Cover the dough and rest it in the fridge for an hour.
Preheat the oven to 375F and line a baking sheet with either parchment paper or a Silpat baking mat.
Scoop out the dough using a 40 ml cookie scoop (a standard large cookie scoop) and place the scoops 2 inches apart on the baking sheet. Bake for 10 - 12 minutes or until golden brown around the edges.
Let cool before serving.
Makes 18 cookies
