Spelt Chocolate Chip Bar Cookies

These cookies will literally be in the pan in 5 minutes. Another 5 minutes to clean up. And 15 minutes later — all the while you’re reading a book or taking a much-needed break — they come out of the oven. Talk about instant gratification! 🙂

Notes: If you don’t have spelt flour, I recommend whole wheat pastry flour — both make light baked goods. Follow these directions to sprout the grain ahead of time to improve digestibility.

• 1 cup softened unsalted butter or coconut oil
• 3/4 cup rapadura or sucanat
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2-1/2 cup freshly-ground spelt flour (*can be sprouted to increase digestibility)
• 1 cup chocolate chips

Makes (2) 8″ pans or (1) 9″x13″ pan.

Preheat oven to 350 degrees Fahrenheit. Grease (2) 8″ square baking pans or (1) 9″x13″ baking pan.

Cream together butter, rapadura/sucanat, eggs, and vanilla. Add baking soda, salt, and flour. Mix well. Add chocolate chips and mix well.

Press into baking pan(s). Bake for 20 to 25 minutes, until golden brown and a toothpick inserted comes out clean. Allow to stand for 15 minutes before cutting into them (if you can!).

Allow to cool before storing in an air-tight container.