Sometimes, you just need something to eat that is sweet, chewy and conjures warm memories. Like cookies. But when you start dabbling around with baking recipes in general, they usually fall flat (literally) when you take out certain allergens. Like eggs…and milk…and of course butter.
So, after a couple of years I came up with a recipe very similar to this one. And when I stumbled upon this recipe, I was delighted that someone had refined what I hadn’t yet. It’s at Cookie Madness, which also has tons of other helpful recipes!
Chocolate Chip Cookies
(aka Vegan Spelt Chocolate Chip Cookies, something I don’t tell my husband who is the definition of a carnivore, lol.)
1 1/4 cups spelt flour*
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
1/3 cup maple syrup
1/3 cup canola oil (or other vegetable oil)
1 1/2 teaspoons vanilla extract
1/3 cup toasted pecans
2/3 cup vegan chocolate chips or some cut-up vegan chocolate bar
Preheat oven to 350 degrees F. Line a cookie sheet with parchment, Release foil or just use a non-stick cookie sheet.
In one bowl, thoroughly stir together spelt flour, salt, baking powder, baking soda and sugar.
In a second bowl, stir together maple syrup, oil and vanilla extract.
Add the oil mixture to the spelt mixture and stir until combined. Stir in pecans and chocolate chips.
Drop by rounded tablespoonfuls onto prepared cookie sheet and bake for 11 minutes. (btw, 11 minutes is perfect!)
*I’ve also made these with Amaranth/Quinoa flour, and they turned out great!