- Cuisine American
- Course Dessert
- Prep 15 min
- Cook 12 min
- Serves 8
Ingredients
- 1/2 cup organic grass-fed butter, softened
- 1/3 cup organic maple syrup grade A
- 1 large organic egg
- 1 tsp vanilla extract
- 1 cup organic spelt flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 cup high-quality dark chocolate chunks
- 1/4 tsp Himalayan pink salt
Clean swaps
Every ingredient in this recipe, ready to shop — including our clean upgrade picks.
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What you'll need
- Half-sheet pan — The workhorse of roasting and baking — get two so one is always clean.
- Parchment paper (unbleached) — No non-stick spray needed; compostable.
- Mixing bowls with lids — Nest and stack; lids turn prep bowls into storage.
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and maple syrup until smooth and slightly aerated.
- Whisk in the egg and vanilla extract, ensuring no streaks remain in the mixture.
- Fold in the spelt flour, cocoa powder, baking soda, and Himalayan pink salt using a spatula until just combined.
- Gently fold in the dark chocolate chunks by hand so they don't break apart.
- Cover and chill the dough for 30 minutes so the cookies hold their shape and don't spread thin from the liquid maple sweetener.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them 3 inches apart.
- Bake for 10-12 minutes; the edges should be set but the centers must still look slightly soft.
- Allow to cool on the pan for 5 minutes before moving to a wire rack so they stay chewy.
Serving suggestions
- A chilled glass of hibiscus iced tea
- Fresh raspberries dipped in melted dark chocolate
- A latte made with organic coconut milk and cinnamon
Leftover ideas
- Crushed over a bowl of plain Greek yogurt for an elevated breakfast
- Layered into a parfait with coconut cream and fresh blueberries
FAQ
How do I get that soft, gooey center like the shop version?
The secret is slightly underbaking. Pull them out when the edges are firm but the middle still looks a bit 'underdone'—they will firm up as they cool.
Why is my dough so sticky and hard to scoop?
If your syrup is particularly runny, add an extra tablespoon of spelt flour at a time until the dough holds its shape on a spoon.
Can I swap out the spelt flour if I can't find it at my store?
Absolutely! You can use organic oat flour or even finely ground almonds for a similar texture profile.
Is it better to chill the dough before baking?
Yes, chilling the dough in the fridge for 30 minutes helps prevent the cookies from spreading too thin and ensures a fudgy interior.
How do I keep these from getting dry overnight?
Store them in an airtight glass container. If they feel slightly firm, microwave for 5-8 seconds to restore that 'just-baked' warmth.
Why is this version cleaner than the restaurant copycat?
This recipe replaces industrial seed oils with grass-fed butter and swaps highly processed white sugar for a minimally refined maple syrup.
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