I had mistakenly assumed that vegan baking would leave something to be desired. Spelt chocolate chunk cookies that are vegan AND delicious?
This cookie recipe was a game changer for me. So many vegan cookies try to replace the eggs with other ingredients impacting both the taste and the texture. I had read online that if you simply eliminate the eggs and let the cookie batter rest for a few hours, the proteins and starches will start to breakdown and the texture will be right. I used a standard chocolate chunk cookie recipe as a start and then replaced half the flour with spelt flour and the butter with a combination of refined coconut oil and vegan butter. My preferred brand is Nuttelex. The cookies are about 50% chocolate, so you really cant go wrong. Just don’t tell anyone they are vegan and they will happily eat them.
Spelt flour is really on trend these days. It is a lower gluten ancient grain that many find easier to digest. Because it is lower gluten, you should only replace about 1/2 the amount of all-purpose flour (especially in items that are dependent on the rise like bread).
Refined coconut oil is essential is you prefer a neutral flavour to your cookie. Unrefined will retain much more of the coconutty taste, which is ok for other purposes, but not the flavour profile for these cookies.
Spelt Chocolate Chunk Cookies Vegan
Ingredients
- 3/4 cup spelt flour
- 3/4 cup all purpose flour
- 1/2 tsp soda
- 1 tsp salt
- 1/4 cup refined coconut oil
- 1/4 cup dairy free butter
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 tsp vanilla paste (or vanilla)
- 1 Tbsp plant based milk
- 1 cup chocolate chunks or chips
Instructions
- Melt together the coconut oil and butter. Add sugars, vanilla paste and plant milk. Stir well.
- In another bowl, combine flours, soda and salt.
- Mix dry ingredients into the coconut oil mixture and stir until smooth.
- Stir in chocolate chunks.
- Let rest, covered for at least 30 min in the fridge.
- Cook at 300 for 8 to 10 min.
Notes
- It is important to let the cookies rest. This allows the starches to relax, improving the final texture of the cookies.
- Can replace the plant milk for additional oil.
- The cookies can burn easily. Make sure to time and watch to see if they are browning too much.
- I store balls of the dough in the freezer for when I have a craving.
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