Soft Batch Vegan Chocolate Chip Spelt Cookies

These vegan chocolate chip cookies are soft, dense, gooey (maybe even a little
bit ooey, too), chocolaty, and rich. They come together with just 9 ingredients
(plus water and sea salt) and 25 minutes from start to finish. I recommend
pairing them with an ice cold glass of almond milk or your favorite plant-based
milk.

Servings:

Author:

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Course:

Dessert Cookies

Cuisine:

Vegan

Instructions

1 Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper.
2 In a small bowl, whisk together the ground flaxseed and filtered water. Let
stand for 5 minutes to thicken.
3 Using a stand mixer fitted with the paddle attached (or electric beaters), beat
the melted coconut oil, coconut sugar, and maple syrup on medium-high for 30
seconds, or until it forms oily mounds. Add the vanilla and the flaxseed
mixture. Beat on medium until just incorporated (10 to 15 seconds).
4 Add the spelt flour, arrowroot, baking soda, and sea salt. Mix on low to
medium-low for 10 to 15 seconds, or until incorporated and the mixture just
begins to pull together into large mounds of dough as it moves around the bowl.
Do not over-mix (spelt's gluten structure is delicate and over-mixing can result
in tough, dry, or crumbly cookies).
5 Use your hands to press the crumbles together into a dough. Add the chocolate
chips and incorporate with your hands or use a spoon to stir the chips into the
dough.
6 Roll the dough into 12 to 14 large balls ( about 2 tablespoons each) or use a
cookie scoop to scoop out tightly packed mounds of dough. Place on a cookie
sheet (press any loose chocolate chips into the top of the dough).
7 Bake for 7 to 10 minutes, or until the cookies look puffy, dry and just barely
light golden on top (I bake mine for 8 minutes). Do not over-bake (or your
cookies will lose their soft, chewy quality). In fact, if in doubt, err on the
side of under-baking.
8 Let the cookies cool for 5 minutes on the pan. Then, use a metal spatula to
carefully transfer them to a cooling rack and cool completely (about 30
minutes). They will fall just a touch as they cool.
9 Store in an airtight container for up to 4 days, refrigerate for up to 1 week,
or freeze for up to 1 month.

Soft Batch Vegan Chocolate Chip Spelt Cookies

Course:

Cuisine:

🧂 Ingredients

Instructions

Welcome to RecetteBook