Indulge in the delightful world of vegan baking with these scrumptious spelt chocolate chip cookies. Perfectly chewy and packed with rich, melty chocolate chips, these cookies are a healthier twist on a classic favorite. Whether you're vegan or simply looking to try something new, these cookies are sure to satisfy your sweet tooth.
When preparing this recipe, you might encounter a few ingredients that aren't typically found in every pantry. Spelt flour is an ancient grain that offers a nutty flavor and is more nutritious than regular flour. Coconut oil is used as a vegan alternative to butter, providing a subtle coconut flavor. Lastly, vegan chocolate chips are essential to keep the recipe dairy-free, so make sure to check the labels when shopping.
Ingredients For Vegan Spelt Chocolate Chip Cookies
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.
Baking Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How to Store and Freeze These Cookies
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.
How to Reheat Leftovers
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.
Best Tools for Baking These Cookies
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.
How to Save Time on This Recipe
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.
Vegan Spelt Chocolate Chip Cookies
Ingredients
Main Ingredients
- 2 cups spelt flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut oil melted
- 1 cup brown sugar
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- 1 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the spelt flour, baking soda, and salt.
- In another bowl, mix the melted coconut oil and brown sugar until well combined. Add the almond milk and vanilla extract, and mix again.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the vegan chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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