Basic Vegan Spelt Cookies Chocolatecarob Chip Recipes

BASIC VEGAN SPELT COOKIES - CHOCOLATE/CAROB CHIP

Steps:

• Preheat your oven to 350 degrees and lightly oil a baking sheet.
• In a large mixing bowl or your stand mixer, beat the margarine with the sugar, vanilla and banana (or egg replacer).
• Blend in the flour about 1/4 cup at a time along with the baking powder and salt. Don't overmix, but make sure everything is nicely blended with no dry spots.
• Lastly, fold in your chocolate or carob chips.
• Drop by heaping teaspoon fulls onto your cookies sheet, making 12 large or 24 small cookies. Bake 10-14 minutes until done, which will depend on the size of your cookies.

VEGAN CHOCOLATE CHIP COOKIES

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.

VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F (180°C, or gas mark 4). Using an electric mixer, food processor, or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency. Set aside.
• In a large bowl, mix butter and sugar with an electric mixer until creamy. Add "flax egg" and vanilla.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients, and mix until everything is well blended. If you need a little extra moisture, add a small amount of water or nondairy milk (such as soy milk, almond milk, or oat milk).
• Stir in chips. Form balls and transfer to an ungreased cookie sheet, then flatten each ball slightly with the bottom of a measuring cup. Bake for 7 to 9 minutes, until the tops are no longer gooey. DO AHEAD: Baked cookies can be stored at room temperature in an airtight container for three days.

CHOCOLATE CHIP SPELT COOKIES (VEGAN)

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.

EASY VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Whisk flour, chocolate chips, sugar, flax seeds, baking soda, and salt together in a bowl.
• Whisk almond milk and water together in a separate bowl. Pour into the dry ingredients and mix to combine.
• Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 3 minutes before removing to a wire rack to cool completely.