These soft batch vegan chocolate chip spelt cookies are soft, almost bendable, and packed with gooey chocolate chips. I suppose you could say they’re are allll that… and a bag of (chocolate) chips. I mean, not actually a bag of chocolate chips. More like a modest 1/3 of a bag, but who could resist that play on words? Not I.
Other things I couldn’t resist? Inserting way too many photos of these chocolate chip cookies into this post. I think there are 11 photos in total, which is far beyond my already heavy-handed seven-photos-per-post (max) rule. I tried to limit it, but my eyes do not discriminate against CC cookie shots. Forgive me, please.
These vegan chocolate chip cookies are soft, dense, gooey (maybe even a little bit ooey, too), chocolaty, and rich.
Whether you stand firmly in the crispy, chewy, soft, or even bendable chocolate chip cookie camp or have a broad appreciation for any and all cookies in the chocolate chip genre, you’re bound to have one type that you favor just a touch more than all the others.
Soft batch chocolate chip cookies are just that for me.
Growing up, our kitchen was stocked with an abundance of whole foods and healthy snacks. But the treat that almost always had a spot on the shelf were these delightfully soft, ultra-chewy chocolate chip cookies. If memory serves, I believe they were Matt’s brand. You know the type?
I’d happily choose carrot sticks over those crunchy Chips Ahoy any day, but put a short stack of Matt’s in front of me, and lookout. Blue eyes aglow and ice cold milk a-splashing.
These vegan chocolate chip cookies require just 9 ingredients (plus water and sea salt) and a speedy 25 minutes from start to finish. Also, just one mixing bowl (plus a tiny bowl to whisk together a bit of flaxseed meal and water).
Simple methods. Easy-to-find ingredients. Delectable cookies.
A win in my book, and I hope they’ll be a win in yours, too.
To make these soft batch vegan chocolate chip spelt cookies, you’ll start by whisking together a bit of ground flaxseed and filtered water. This creates a flax egg, which serves as the binder in the cookies.
While the flax egg thickens, you’ll beat together a bit of coconut oil, coconut sugar, and pure maple syrup using a stand mixer or hand mixer. Then, add the flax egg and a splash of vanilla and beat again until combined.
Next, add in 1 1/2 cups white spelt flour, a tablespoon of arrowroot starch (lends a subtle chewy texture and helps bind the cookies), a bit of baking soda, and a generous pinch of sea salt. Beat on low for just 15 seconds, or until incorporated.
Then, use a spoon or your hands to mix in about a 1/2 cup of dairy-free chocolate chips.
Once the dough is ready, scoop out about two tablespoons at a time and form into balls. Alternatively, use a two-tablespoon cookie scoop to form mounds of dough.
Drop on a parchment-lined pan and repeat, using all of the dough.
You should have about 12 to 14 cookies depending on the size of your cookie dough mounds.
Bake the cookies for 7 to 10 minutes, or until just barely, barely turning light golden on top.
The cookies should appear dry and puffy, yet lean towards under-baking if in doubt.
I bake mine exactly 8 minutes, but baking times will vary depending on your oven, outside temperature, altitude, and humidity. Bottom line: keep a watchful eye over these beauties.
They’re precious, precious cookie treasure.
Allow the cookies to cool on the pan for a few minutes. Then, use a metal spatula to carefully transfer them to a cooling rack and cool completely.
Of course, if you prefer warm, fresh, and ultra-gooey chocolate chip cookies, then go on and enjoy these warm from the oven.
Personally, I love the dense, subtly chewy bite they take on once they’ve cooled completely , so I do my best to wait it out. That being said, sometimes my best CC cookie cooling wait attempt is about as good as my best CC cookie photo selection attempt.
Store any leftover cookies in an airtight container at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze for up to 1 month. Your choice.
These soft batch vegan chocolate chip spelt cookies are everything chocolate chip cookies should be (and more, if you ask me). Soft, dense, subtly chewy, and packed with chocolate chips.
Pair them with an ice cold glass of your favorite plant-based milk and call it a (great) day.
p.s. I know. I really walked the line between wit and cheese today, didn’t I? Must have been all the cookies.
Soft Batch Vegan Chocolate Chip Spelt Cookies
- 1 tablespoon ground flaxseed
- 2 tablespoons filtered water
- 1/4 cup plus 2 tablespoons virgin coconut oil, melted*
- 3/4 cup coconut sugar
- 2 tablespoons pure maple syrup**
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups white spelt flour***
- 1 tablespoon arrowroot starch/flour/powder (all the same)
- ½ teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 to 2/3 cup non-dairy chocolate chips
- 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.