Sift together spelt flour, granular fructose, baking soda, sea salt, and cinnamon in a bowl.

In a separate large bowl, combine egg substitute, canola oil, maple syrup, applesauce, and water.

Mix the wet ingredients until emulsified.

Add the dry ingredients to the wet mixture all at once.

Mix until just combined, being careful not to overmix.

Fold in the barley malt sweetened chocolate chips.

Spoon rounded tablespoons of dough onto a greased cookie sheet, leaving 1-2 inches between each cookie.

Bake in a preheated 350 degree oven for 12 minutes, or until the edges are golden brown and the center is no longer shiny.

Remove from the baking sheet to a wire rack to cool completely.

Serve and enjoy!