Basic Vegan Spelt Cookies Chocolatecarob Chip Food

SOFT BATCH VEGAN CHOCOLATE CHIP SPELT COOKIES

Steps:

• Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper.
• In a small bowl, whisk together the ground flaxseed and filtered water. Let stand for 5 minutes to thicken.
• Using a stand mixer fitted with the paddle attached (or electric beaters), beat the melted coconut oil, coconut sugar, and maple syrup on medium-high for 30 seconds, or until it forms oily mounds. Add the vanilla and the flaxseed mixture. Beat on medium until just incorporated (10 to 15 seconds).
• Add the spelt flour, arrowroot, baking soda, and sea salt. Mix on low to medium-low for 10 to 15 seconds, or until incorporated and the mixture just begins to pull together into large mounds of dough as it moves around the bowl. Do not over-mix (spelt's gluten structure is delicate and over-mixing can result in tough, dry, or crumbly cookies).
• Use your hands to press the crumbles together into a dough. Add the chocolate chips and incorporate with your hands or use a spoon to stir the chips into the dough.
• Roll the dough into 12 to 14 large balls ( about 2 tablespoons each) or use a cookie scoop to scoop out tightly packed mounds of dough. Place on a cookie sheet (press any loose chocolate chips into the top of the dough).
• Bake for 7 to 10 minutes, or until the cookies look puffy, dry and just barely light golden on top (I bake mine for 8 minutes). Do not over-bake (or your cookies will lose their soft, chewy quality). In fact, if in doubt, err on the side of under-baking.
• Let the cookies cool for 5 minutes on the pan. Then, use a metal spatula to carefully transfer them to a cooling rack and cool completely (about 30 minutes). They will fall just a touch as they cool.
• Store in an airtight container for up to 4 days, refrigerate for up to 1 week, or freeze for up to 1 month.

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.

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.

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.

CAROB CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Place banana, dates, soy milk or water, vanilla, & salt in blender & mix until smooth.
• Put oats, carob chips & walnuts in a large bowl & mix.
• Add blended mixture to bowl & mix well.
• Form into cookies.
• Bake for 25-30 minutes.

HEAVENLY VEGAN CAROB CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a medium sized bowl, sift together flour, baking soda, and salt. Set aside.
• In another bowl combine the vegan butter, sugar, vanilla, egg replacer (mixed with the water beforehand. Mix well.
• Add the dry ingredients. Mix.
• Add carob chips (and nuts if desired).
• Drop teaspoonfulls on a greased cookie sheet and bake 8-10 min(i like my cookies more chewy, so about 8 minutes works great.
• Cool on a rack and try not to eat them all up too fast!
• Tell me what ya think.