FERRARO ROCHER CHOCOLATE SPELT COOKIES

Alright alright alright. Cookies + Ferraro Rocher = a killer combo. I don’t know why any cookies exist in any other fashion to be honest with you. Whats more is that these cookies require minimal ingredients. I dont know about you but sometimes baking seems like a never ending process that results is a bottomless pit of dishes to be washed and surfaces to be cleaned. Okay maybe not that dramatic but sometimes when undergoing a baking journey I quickly regret it after seeing the big mess left in my kitchen.

What I love about these cookies besides the minimal ingredients and steps, is the spelt flour – something about this flour adds a nutty, earthy flavour that complements the chocolate very well. Spelt flour also has this ability to make cookies VERY soft and spongey while also allowing for a crust around the edges. These cookies are incredibly soft and almost resemble a cake in their center, especially fresh out the oven. Although not GF, I am unsure why substituting a GF flour blend would be a cause for concern. In any case, enjoy the accompanying video to help you make these treats!

Ferraro Rocher Chocolate Spelt Cookies

Soft and chewy chocolate spelt cookies topped with crushed ferrarro rocher
Course Dessert
Keyword cookies

Ingredients

Wet Ingredients

  • 1/2 c softened vegan butter*
  • 1 flax egg
  • 1/2 c coconut sugar
  • 1 tbsp vanilla extract

Dry Ingredients

  • 1.5 c spelt flour
  • 1 tsp baking soda
  • 1 heaping tbsp dark cocoa powder
  • pinch of salt
  • Crushed Ferraro Rocher pieces

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper
  • In a mixing bowl, add all wet ingredients and whisk to combine well.
  • Once well combined, add the dry ingredients and using a stand or hand mixer, combine everything well.
  • Scoop out a ball of dough in your hands and form a ball. Press down into a cookie shape on your baking sheet and top with crushed Ferrarro. They will not spread much so don't worry about too much spacing.
  • Bake for 10-12 minutes until the edges begin to slightly brown.

Notes

*I find vegan butter melts much easier than normal butter. It is alright if the butter melts, but try to keep the ratio of melted and softened butter 50/50. The more the butter melts the more spread the cookie will have and won’t have the same soft, thick, chewy texture. 

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