• In a medium mixing bowl, combine the Hockley Valley Light Spelt Flour, cocoa powder, baking powder, baking soda, and salt, whisking until well incorporated.

• If there are clumps in the cocoa powder, pass it through a sieve before adding to the mixing bowl. Set the dry ingredients aside.

• Add the allergy safe solid fat of your choice, and brown sugar to a large mixing bowl and beat well until creamed.

• Add the unsweetened applesauce OR egg and beat until smooth.

• Add the dry ingredients a third at a time, beating until smooth.

• Stop mixing when the ingredients are well mixed and have formed a thick and sticky dough.

• Fold in the chocolate chips.

• Cover the dough and refrigerate for at least an hour.

• Preheat the oven to 375F.

• Scoop the dough into balls in the palm of your hand. You will need to make 18 evenly sized balls of dough.

• Place them on a baking sheet, spaced at least an inch apart, and press down lightly to flatten, then press a thumb mark in the top.

• Place on a parchment or silpat mat lined baking sheet.

• Bake for 6 minutes, then take the tray out of the oven and pop a few mini marshmallows in each of the thumb prints.

• Return the tray to the oven for another 2 – 3 minutes to melt and brown the marshmallows.

• Serve warm with a mug of hot chocolate.

Makes 18 cookies