These cookies are tender and chewy. They are made with spelt flour and have replaced chocolate chip cookies as the favorite in my house. Store in a cookie jar or covered container. Keeps fresh for a few days, or can be frozen to eat later!

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until smooth. Add flour, baking soda, and salt; beat until dough is blended. Fold cocoa nibs and cherries it batter. Drop batter by the spoonful onto a baking sheet.

  • Bake in the preheated oven until cookies are beginning to brown around the edges, 10 to 12 minutes. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

108 calories; 5.1 g total fat; 14 mg cholesterol; 112 mg sodium. 14.3 g carbohydrates; 1.6 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
06/11/2018
I substituted the butter with yogurt and dried cherries with raisins. It turned rising better than my second batch which I used butter. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/11/2018
I substituted the butter with yogurt and dried cherries with raisins. It turned rising better than my second batch which I used butter. Read More
Rating: 4 stars
06/11/2018
I substituted the butter with yogurt and dried cherries with raisins. It turned rising better than my second batch which I used butter. Read More