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
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!

Future King & Queen is a platform celebrating ethical, conscious + more sustainable living.