Want chocolate chips without the butter or baking soda? In this recipe we combined olive oil and coconut oil to substitute for the butter, which is much healthier!! Coconut oil has many benefits to the human body which you can read more about here. The himalayan sea salt is also an amazing alternative to regular sea salt. This pink salt is high in nutrition - containing 84 minerals and trace elements.
They look amazing don't they...I know you wanna bite!
What you need:
2 1/2 cup organic ground spelt flour
1/2 cup organic virgin coconut oil, unrefined
1/4 cup organic extra virgin olive oil (evoo)
3/4 cup organic raw blue agave nectar
1 tsp himalayan sea salt, fine
1 tsp organic vanilla extract
2 tbs filtered water
1 1/4 cup semi-sweet mini chocolate chips (soy, nut & dairy-free)
1/4 cup walnuts, chopped
What to do:
Preheat the oven to 350F. If your coconut oil is not already melted put it over low heat. Mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Combine the ingredients together. Fold in the walnuts and the chocolate chips. Roll into balls and press down with palm of hand onto baking sheet. Bake for 10 minutes.
They look amazing don't they...I know you wanna bite!
What you need:
2 1/2 cup organic ground spelt flour
1/2 cup organic virgin coconut oil, unrefined
1/4 cup organic extra virgin olive oil (evoo)
3/4 cup organic raw blue agave nectar
1 tsp himalayan sea salt, fine
1 tsp organic vanilla extract
2 tbs filtered water
1 1/4 cup semi-sweet mini chocolate chips (soy, nut & dairy-free)
1/4 cup walnuts, chopped
What to do:
Preheat the oven to 350F. If your coconut oil is not already melted put it over low heat. Mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Combine the ingredients together. Fold in the walnuts and the chocolate chips. Roll into balls and press down with palm of hand onto baking sheet. Bake for 10 minutes.
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