Basic Vegan Spelt Cookies Chocolatecarob Chip Recipes

THE MOST WONDERFUL VEGAN CHOCOLATE CHIP COOKIES EVER

Steps:

• Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
• Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
• Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

VEGAN CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
• Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
• Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
• Fold in the chocolate chunks evenly.
• Chill the dough for at least 30 minutes.
• Preheat oven to 350°F (180°C).
• Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
• Bake for 12-15 minutes, or until cookies just begin to brown.
• Cool completely.
• Enjoy!

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.

THE BEST VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Baked cookies will stay fresh stored in a covered container for 4 - 5 days. To keep longer, let them cool completely and store them in the freezer for up to 2 months in freezer safe containers.
• Store cookie dough in an airtight container for up to 4 -5 days in the refrigerator. You can keep it longer in the freezer for up to 2 months.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
• Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
• Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
• Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Combine all dry ingredients in a bowl, then stir in wet to form a dough - it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold. Once dough is chilled, preheat oven to 325 F. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the center rack. They'll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don't spread enough (climate can play a huge role), just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. I can only vouch for the flours listed, but feel free to experiment!View Nutrition Facts

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.

RAW CAROB CHIPS OR BARK

Steps:

• Mix all ingredients together in a bowl/saucepan.
• Pour the mix into a rectangular baking dish lined with a sheet of wax or parchment paper. The size of the dish will depend on how thick you want your chips to be.
• Put the dish into the freezer to set. It shouldn't take very long; maybe 20 minutes or less.
• Take out baking dish and break carob into chips/chunks. Store them in the fridge.

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.