Naturally Sweetened Chocolate Chip Cookies

• 3 whole Sticks Butter, Melted And Cooled
• 2 cups Coconut Sugar
• 1 cup Powdered Honey Or Xylitol
• 1- 1/2 teaspoon Baking Soda
• 3/4 teaspoons Baking Powder
• 1 teaspoon Cornstarch
• 2 teaspoons Pure Vanilla Extract
• 1/2 teaspoons Almond Extract
• 2 whole Large Eggs
• 1 whole Egg Yolk Only
• 5 cups White Spelt Flour Or White Wheat Flour
• 2 cups Sugar-free Semi-Sweet Chocolate Chips Or Chunks

1. Preheat oven to 375 F.
2. In the bowl of an electric mixer, combine the melted butter with the sugar and powdered honey and mix until combined.
3. Add the baking soda, baking powder, cornstarch and extracts and mix until combined.
4. Add the eggs and egg yolk, one at a time until combined.
5. Add the flour about a cup at a time, as well as the chocolate chips.
6. Mix until just combined.
7. The dough should be smooth and soft and a little shiny, but it will also be sticky!
8. Add an extra tablespoon or two of flour to the dough if needed.
9. Scoop out cookies with a small ice cream scoop and place on parchment lined baking sheets.
10. Leave about 2 inches between each scoop to allow for spreading.
11. Bake at 375 F for 7-8 minutes for smaller cookies (small cookie scoop) or 9-11 minutes for larger cookies (large ice cream scoop).
12. Remove from oven and set on a rack until cooled.
13. Store cookies in an airtight container at room temperature or freeze for up to up to three weeks.
14. These may last longer, but they never make it past week three at my house.
15. Depending on your cookie sizes, dough can yield between 45-60 cookies.

butter, coconut sugar, honey, baking soda, baking powder, cornstarch, vanilla, almond extract, eggs, egg, white spelt flour, sugar

Taken from tastykitchen.com/recipes/special-dietary-needs/sugar-free/naturally-sweetened-chocolate-chip-cookies/ (may not work)