One of the things that drives me crazy is when my kids want me to send them to school with the same kind of snacks that many of their friends bring in. I really don't like sending them with any processed food and this includes all forms of Pirate Booty. I do, however, understand that only sending carrots and apples bums them out especially when everyone else has snacks that seem so much better than theirs.
It's hard to find something that is actually nutritious, has no nuts in it (I think that all schools are nut free at this point) and seems as good as a Chips Ahoy cookie or sour sticks. I am constantly tooling with cookie recipes, trying to cut down on the amount of sweetener and trying to increase the nutritional value. This spelt and quinoa cookie seems to fit the bill. It tastes really good and so far all of the kids that I have given it to actually like it. I know that my kids can hold their heads high in the playground with one of these!
This recipe makes 36 cookies which can be frozen.
Stand mixer or a good hand mixer
2 tablespoon cookie scooper or a tablespoon
2 cups of sprouted or regular whole spelt flour
1 cup of quinoa flour
1 teaspoon of salt
1 1/2 teaspoons of baking soda
2 sticks (1 cup) of butter at room temperature. I like to use salted pastured but if you use sweet cream you can add 1/4 teaspoons of salt.
1 1/2 cup of sucanat. Sucanat is the least processed sugar that you can buy and is lower in sucrose than regular sugar.
3 large eggs (I use pastured)
2 teaspoons of vanilla extract
1 and 1/4 cups of mini dark chocolate chips. You can get away with using less chips when you use mini chips. The small size helps to "spread" around the chocolate. I really like to use Enjoy Life mini chips.
1. Pre-heat oven to 375 degrees and line two cookie sheets with parchment paper.
2. Combine the flours, the salt and the baking soda and put them aside.
3. Cream the butter and the sucanut together.
4. Add one egg at a time waiting for the mix to be fully combined before adding the next one.
5. Add the vanilla extract
6. Add 1/2 the flour mixture and mix on low so it doesn't make a big mess. When it is well combined add the rest of the flour.
7. Add the chips and mix on low until they are combined into the dough.
8. Put the dough on the cookie sheets with the cookie scoop. If you are using a tablespoon make sure that you make rounded spoonfuls.
9. Bake for 12 to 14 minutes.
10. Take the cookies with the parchment paper of the cookie sheets and let cool.