Honey Choc-chip Cookies
Makes about 12 decent sized cookies
This is celebration food; perfect for birthday parties! They are dairy and standard wheat free, and taste sublime.
This recipe is sweet, so not suited for those with sugar issues (e.g. insulin resistance or candida).
To reduce the sweetness you could choose to use xylitol, reduce the amount of chocolate chips, and enjoy one at a time.
They are an improvement on most shop bought biscuits because they are:
- Free of standard wheat flour. The combination of spelt and barley contains more nutrients and less gluten.
- Free of white sugar
- Free of suspect fats like soy or canola oil or trans-fats
1 cup spelt flour (or gluten free mix)
1 cup barley (or gluten free mix)
1 pinch salt
1 tsp baking soda
1 tsp cinnamon
½ large block 70% cocoa chocolate, chopped up into pieces (or ½-1 c chocolate chips)
1/3 c currants
¼ c xylitol or shakkar (cane juice powder) or organic brown sugar
¼ c honey
½ c rice bran oil or melted butter (cool slightly or choc will melt!!!)
1 T water
1) Sift all dry ingredients into a bowl
2) Stir in currants, chocolate and sugar
3) Mix liquid ingredients together and stir into dry until combined.
4) Place large spoonfuls on a greased or baking paper covered tray.
5) Bake for 10-15 minutes at 190ºC until golden brown. They will feel a bit soft when hot, but firm up as they cool.