Description
These vegan chocolate chip cookies are made with spelt flour, vegan butter, and loads of dark chocolate chunks, for the perfect nutty cookie with crisp edges and a chewy gooey middle.
Ingredients
Scale
- ½ cup (100g) vegan butter, melted
- 1 cup (150g) coconut sugar
- 3 tbsp (36g) cashew milk
- 2 tsp vanilla paste
- ½ tsp kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ cups (180g) spelt flour
- ½ cup (75g) roughly chopped dark chocolate (use as much as you like)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Begin by adding the melted vegan butter and coconut sugar into a large mixing bowl. Whisk together. It’ll look clumpy, that’s totally normal. Next, pour in the cashew milk, vanilla paste, baking powder, baking soda, and kosher salt. Whisk well until it forms a creamy and smooth syrup. You’ll see it transform before your eyes!
- Sprinkle in the spelt flour and fold together until there are a few streaks of flour remaining. Finally, add in the chocolate and fold into the dough.
- Cover the bowl with plastic wrap and freeze for 25 minutes exactly.
- Using a 3 tbsp cookie scoop, scoop the cookie dough out into balls, placing them evenly spaced apart on the cookie sheet (I usually do 6-8 cookies to a large baking sheet so they have room to spread).
- Bake the cookies in the oven for 12 minutes or until the edges are golden-brown and the middle is still gooey. Remove from the oven and bang the pan on the counter 5-6 times; this will give you that signature tortoiseshell cookie look. Let cool for 10 minutes and sprinkle with flaky salt for presentation.
Notes
Measure the ingredients carefully. I highly recommend using the gram measurements for best results, because something as improperly measuring the flour can skew this recipe. And speaking of grams, linking the kitchen scale I use all the time here (it’s so chic).