Spelt Chocolate Chip Vegan Cookies
Crispy, chewy, delicious.
Does the world need another chocolate chip cookie recipe? Well, let me see, what if I told you this recipe uses wholemeal spelt flour, is dairy and egg free, and creates deliciously chewy, moist cookies? Yes please!
The recipe makes about 3 dozen large-ish cookies, but you can easily halve it if you prefer. I think it’s just as easy to make up a full batch, as they will keep well in an airtight tin - and it uses less energy in the oven to make one big batch than 2 separate ones.
You can add any kind of nut you prefer. I love the combination of dark chocolate and pecans, but sometimes I use white chocolate and macadamias, or sunflower seeds, or a mix of both. This batch used a mix of white and dark chocolate bits, which I think adds an extra depth of flavour.
The cookies are made with all wholemeal spelt flour - yet they are moist and light. You can sub out 1 cup of flour for 1 cup of rolled oats if you love the texture and flavour of oats. (Always a winner in our family, who are oats-mad!)
Heads up that it does use a fair bit of sugar in the ratio, so I’m not pretending these are healthy. But the combination (and quantity) of dark and light brown sugars give the cookies a fantastic texture. So every now and again, I don’t mind using this amount of sugar, as a special treat. Both my son and I have just finished our uni exams - so it’s a fair excuse to celebrate with a yummy cookie or two.
Wholemeal Spelt Chocolate Chip Cookies
(vegan : egg-free : dairy-free)
INGREDIENTS
1 cup coconut oil
1 cup dark brown sugar
⅓ cup raw sugar
1 tablespoon vanilla essence
⅓ cup plant milk
1 teaspoon baking soda
2 teaspoons ground flaxseed
3 cups wholemeal spelt flour
2 cups vegan chocolate chips (mix of dark and white if desired)
1 cup pecans
Preheat oven to 180 degrees C.
Place coconut oil and sugars in food processor and whiz until well combined, and the coconut oil has slightly melted. (About 3 minutes.)
With motor running, tip vanilla essence and milk down shute and continue processing for another 2 minutes.
Add baking soda + ground flaxseed and whiz again till combined.
Remove lid of processor, and tip 1 ½ cups flour on top of mixture. Replace lid and whiz in bursts until just combined.
Repeat process with remaining flour.
Remove lid of processor, and tip in chocolate and nuts. Replace lid and whizz in bursts until just combined.
Using a dessertspoon, scoop out 12 spoonfuls of the mixture onto each baking tray - allowing room for spreading.
Bake for approximately 10 minutes, or until starting to brown at the edges. (Adjust timing to suit your oven - but do not overcook them.)
Remove from the baking tray and allow to cool on wire cooling trays.
Store in an airtight tin or jar.
MAKES APPROX 3 DOZEN COOKIES.
If you try the recipe,
please let us know in the comments how it turned out for you.
Happy cooking!
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