2 cups flour ( i used 1 cup plain and 1 cup spelt flour )
1/2 cup coconut oil (i used cold press, pure, unrefined coconut oil)
1/4 tsp grated nutmeg
1/2 tsp cinnamon powder
1 tsp baking powder
1 tsp baking soda (i used a gluten free one but if you are using regular baking soda use just 1/4 tsp)
a pinch of salt
1 tablespoon vanilla extract or essence
1 cup or chocolate chips
3/4 cups – 1 cup of brown sugar (more or less depending on your taste)
1/4 cup almond milk
Instructions
preheat oven at 350 degrees F
in a large bowl, add sugar and oil. using a hand whisk or hand mixer mix until combined. next add in vanilla essence/extract and almond milk and continue to mix until fully incorporated
in another bowl, add flours, grated nutmeg, cinnamon powder, baking soda and baking powder. give a good mix.
add the dry ingredients into the wet and mix until combined. next fold in chocolate chips. using an ice cream scoop of any size your choice, place cookie dough 2 inches apart on lightly greased baking sheet. place in preheated oven to bake for 8-10 minutes or longer if you want a crispier texture.
once baked, remove from oven allow to cool slightly before placing on a rack to cool completely.
