Sometimes a girl just has a cookie craving... these are my "healthy" choc-chip version that won't leave you with a major guilt trip post cookie eating. Enjoy!

Spelt Oatmeal Chip Cookies

Ingredients:

2 free-range eggs, beaten

1/4 cup coconut oil, melted

1 tsp pure vanilla extract

1/4 cup coconut sugar

1 1/4 cup whole spelt flour

1 cup pre-cooked steel cut oats

1 tsp baking powder

1/4 tsp salt

1/2 cup roasted pumpkin seeds

1/3 cup dried cranberries

1/2 cup semi-sweet chocolate chips

Instructions:

Preheat the oven to 360F. Cover a baking sheet with parchment paper or spray well with baking spray.
Put the eggs, melted coconut oil and vanilla extract in a medium bowl and whisk to combine. Stir in the cooked oats.
In a large bowl, mix the coconut sugar, spelt flour, baking powder, salt, pumpkin seeds, chocolate chips and cranberries.
Pour the wet ingredients into dry ingredients and mix using a large wooden spoon.
Scoop dough about 1 1/2 tablespoon each and place on the baking sheet, press with a fork to form cookies.
Bake the cookies for about 25 minutes or until they start to turn golden brown at the edges. Take the baking sheet out of the oven and remove cookies to a cooking rack, let the cookies cool completely. Store in an airtight container in the fridge for up to 1 week or freeze unto a month.

Spelt Oatmeal Chip Cookies

Ingredients:

2 free-range eggs, beaten

1/4 cup coconut oil, melted

1 tsp pure vanilla extract

1/4 cup coconut sugar

1 1/4 cup whole spelt flour

1 cup pre-cooked steel cut oats

1 tsp baking powder

1/4 tsp salt

1/2 cup roasted pumpkin seeds

1/3 cup dried cranberries

1/2 cup semi-sweet chocolate chips

Instructions:

Preheat the oven to 360F. Cover a baking sheet with parchment paper or spray well with baking spray.

Put the eggs, melted coconut oil and vanilla extract in a medium bowl and whisk to combine. Stir in the cooked oats.

In a large bowl, mix the coconut sugar, spelt flour, baking powder, salt, pumpkin seeds, chocolate chips and cranberries.

Pour the wet ingredients into dry ingredients and mix using a large wooden spoon.

Scoop dough about 1 1/2 tablespoon each and place on the baking sheet, press with a fork to form cookies.

Bake the cookies for about 25 minutes or until they start to turn golden brown at the edges. Take the baking sheet out of the oven and remove cookies to a cooking rack, let the cookies cool completely. Store in an airtight container in the fridge for up to 1 week or freeze unto a month.