Vegan Spelt Chocolate Chip Cookies Recipe

Spelt flour: An ancient grain that provides a nutty flavor and is more nutritious than regular flour.

Baking soda: A leavening agent that helps the cookies rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Coconut oil: A vegan alternative to butter, offering a subtle coconut flavor.

Brown sugar: Adds sweetness and moisture to the cookies.

Almond milk: A plant-based milk that keeps the recipe dairy-free.

Vanilla extract: Adds a rich, aromatic flavor to the cookies.

Vegan chocolate chips: Essential for keeping the recipe dairy-free while providing rich, melty chocolate goodness.

When mixing the melted coconut oil and brown sugar, ensure they are thoroughly combined to create a smooth, homogenous mixture. This helps in achieving a consistent texture throughout the cookie dough. Additionally, when folding in the vegan chocolate chips, be gentle to avoid over-mixing, which can lead to tougher cookies.

• spelt flour - Substitute with whole wheat flour: Whole wheat flour has a similar texture and nutritional profile to spelt flour, making it a good alternative.

• baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every 1 teaspoon of baking soda. Baking powder contains an acid and a base, which will help the cookies rise.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different but pleasant flavor.

• melted coconut oil - Substitute with olive oil: Olive oil can be used in the same quantity and will add a different but complementary flavor to the cookies.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a similar caramel-like flavor, making it a good substitute.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a suitable alternative to almond milk.

• vanilla extract - Substitute with maple syrup: Maple syrup can add a unique sweetness and depth of flavor, though it may slightly alter the texture of the cookies.

• vegan chocolate chips - Substitute with carob chips: Carob chips are naturally sweet and caffeine-free, making them a good alternative to vegan chocolate chips.

• Allow the vegan spelt chocolate chip cookies to cool completely on a wire rack before storing. This ensures they maintain their texture and don't become soggy.

• For short-term storage, place the cookies in an airtight container. Layer them with parchment paper to prevent sticking. Store at room temperature for up to 5 days.

• If you prefer a softer cookie, add a slice of apple or bread to the container. This will help retain moisture.

• For longer storage, freeze the cookies. Arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date and type of cookie. They can be stored in the freezer for up to 3 months.

• To enjoy frozen cookies, allow them to thaw at room temperature for about 15-20 minutes. For a freshly baked taste, warm them in a preheated oven at 300°F (150°C) for 5-7 minutes.

• If you prefer to freeze the cookie dough, scoop it into individual portions and place on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container.

• When ready to bake, place the frozen dough balls on a lined baking sheet and bake in a preheated oven at 350°F (175°C) for 12-15 minutes, adding a couple of extra minutes to the original baking time.

• Always ensure your storage containers are clean and dry to prevent any unwanted flavors or moisture from affecting your cookies.

• Oven Method: Preheat your oven to 300°F (150°C). Place the vegan spelt chocolate chip cookies on a baking sheet lined with parchment paper. Heat for about 5-10 minutes, or until they are warmed through and slightly crispy on the edges. This method helps to retain the cookies' original texture.

• Microwave Method: Place a few cookies on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 15-20 seconds. Be cautious not to overheat, as this can make the cookies too soft or chewy.

• Toaster Oven Method: Set your toaster oven to 300°F (150°C). Place the cookies on the toaster oven tray and heat for about 5-7 minutes. This method is quick and helps maintain a slightly crispy exterior.

• Stovetop Skillet Method: Heat a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning. This method can give the cookies a slightly toasted flavor.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the cookies in the air fryer basket in a single layer. Heat for about 3-5 minutes. This method is great for achieving a crispy exterior while keeping the inside soft.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to hold the cookie dough while baking.

• Parchment paper: Placed on the baking sheet to prevent the cookies from sticking.

• Mixing bowl: Used to combine the dry ingredients like spelt flour, baking soda, and salt.

• Another mixing bowl: Used to mix the wet ingredients such as melted coconut oil, brown sugar, almond milk, and vanilla extract.

• Whisk: Used to whisk together the dry ingredients in the mixing bowl.

• Spatula: Used to fold in the vegan chocolate chips into the dough.

• Spoon: Used to drop spoonfuls of dough onto the prepared baking sheet.

• Wire rack: Used to cool the cookies completely after they have been baked.

• Measuring cups: Used to measure out the ingredients like spelt flour, coconut oil, and almond milk.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking soda, salt, and vanilla extract.

Pre-measure ingredients: Measure all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can quickly combine wet and dry ingredients.

Melt coconut oil in microwave: Save time by melting coconut oil in the microwave.

Chill dough in freezer: Speed up the dough chilling process by placing it in the freezer for a few minutes.

Use a cookie scoop: A cookie scoop ensures uniform cookie size and faster portioning.

Line baking sheet ahead: Prepare the baking sheet with parchment paper before mixing the dough.