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Since I was already baking muffins, I figured I might as well keep going.
Chocolate Chip Spelt Squares
1 Cup Earth Balance Butter
1 1/2 Cups Cane Sugar (you can also use splenda)
2 Eggs
1 Teaspoons Vanilla
1 1/2 Cups Spelt Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
3 Cups Spelt Flakes
1 Cup chopped Almonds (optional)
1 1/2 Cups Chocolate Chips ( I use cocoa camino or the vegan corn free ones I found at the market)
1 Cup Flaked Coconut (I didnt have any which is why my batter was a little more moist than usual)
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Preheat oven to 350 degrees F.
Beat together butter and sugars until creamy. Add eggs and vanilla and beat well.
In a separate bowl, combine flour, baking soda, cinnamon, and salt. Stir into moist batter mixing well. Stir in spelt flakes, chocolate chips, almonds and coconut.
Drop by tablespoonfuls onto an lightly greased and floured cookie sheet.
Bake 10 to 15 minutes or until golden brown.
Remove from oven and let stand 5 minutes. If yours have expanded together to form a sheet of cookie (like mine) cut into squares and remove from sheet.
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Notes:
My batter was very moist this time round so when I cut my cookies into bars they crumbled quite a bit when I removed them. I used 2 separate sheets, one was much deeper and those squares came apart without crumbling.
You will have to experiment.