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.
Provided by Ashley
Time 25m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper.
- In a small bowl, whisk together the ground flaxseed and filtered water. Let stand for 5 minutes to thicken.
- 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).
- 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).
- 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.
- 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).
- 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.
- 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.
- Store in an airtight container for up to 4 days, refrigerate for up to 1 week, or freeze for up to 1 month.
CHOCOLATE CHIP SPELT COOKIES (VEGAN)
Make and share this Chocolate Chip Spelt Cookies (Vegan) recipe from Food.com.
Provided by Annisette
Categories Drop Cookies
Time 35m
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 375F degrees. Coat cookie sheets with cooking spray or line them with parchment paper.
- Place peanut butter in a microwave-safe bowl. Heat in the microwave on high power for about 30-45 seconds, or until the peanut butter is melted, stirring once or twice as it heats.
- In large bowl add flour, baking soda, and salt. Add peanut butter, maple syrup, and vanilla and stir until blended. Fold in the chocolate chips.
- Drop dough onto the prepared baking sheet, allowing about 2 tbsp for each cookie. Flatten slightly.
- Bake 15-17 minutes, or until golden brown. Cool for about 5 minutes on the cookie sheet. Transfer to a wire rack and allow them to cool completely.
Nutrition Facts : Calories 1766.1, Fat 96.8, SaturatedFat 15.7, Sodium 2761.2, Carbohydrate 200.7, Fiber 15.5, Sugar 159.6, Protein 46.6
VEGAN CHOCOLATE CHIP COOKIES
This easy recipe makes delicious vegan chocolate chip cookies! Double this recipe to make a bigger batch, and enjoy!
Provided by Jeanine Donofrio
Categories Dessert
Time 25m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350° degrees and line a baking sheet with parchment paper.
- In a large mixing bowl (or the bowl of your stand mixer), combine the flax and water. Stir until combined and let it sit and "gel" for 5 minutes.
- In a medium bowl, sift together the flours, baking soda and salt.
- To the large mixing bowl, add the coconut oil, sugar, and vanilla. Mix with an electric mixer until smooth and well combined.
- Gradually add the dry ingredients, and mix until well incorporated. If the batter is too thick and sticky, add 1 to 2 tablespoons almond milk.
- Stir in the oats, chocolate chips, and walnuts, if using.
- Use a 1 tablespoon measuring spoon to scoop balls of dough onto your cookie sheet. Bake for 8-11 minutes, or until the cookies are lightly browned on the edges.
SOFT BATCH CHOCOLATE CHIP COOKIES
Make and share this Soft Batch Chocolate Chip Cookies recipe from Food.com.
Provided by Tom Lambie
Categories Drop Cookies
Time 23m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Mix butter, sugar, brown sugar, vanilla and eggs together until creamy.
- Add the remaining ingredients and blend well.
- Bake until lightly browned.
- Store in an air tight container.
Nutrition Facts : Calories 221.3, Fat 12.5, SaturatedFat 6.4, Cholesterol 31.3, Sodium 165.9, Carbohydrate 25, Fiber 0.9, Sugar 16.5, Protein 2.9
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