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 ⅓ 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 ½ 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 ½ 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
- ¼ cup plus 2 tablespoons virgin coconut oil, melted*
- ¾ cup coconut sugar
- 2 tablespoons pure maple syrup**
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups white spelt flour***
- 1 tablespoon arrowroot starch/flour/powder (all the same)
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ to ⅔ 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.
These look so good!
Thank you for continuously posting such delicious recipes. I can't wait to make these!
Thanks, Stephanie!! Always warms my heart to receive such appreciative feedback. Have a beautiful week!
Do you think spelt flour is very different from gluten free flour and could it be used? These sound awesome!!
Thanks, Lynette! Although spelt is less glutenous than all-purpose or whole wheat flour, it still contains gluten and is thus quite different from gluten-free flour. GF flour might work but I'm just not sure as I haven't tested the recipe this way.
Sarah | Well and Full says
OMG I LOVE SOFT COOKIES!!! These would be absolutely perfect for me!!
Woah! I'm glad you didn't discriminate against any photos. Ultimate cookie food porn happening here ;)
Chelsey @ Chelsey Crafts says
Soft cookies are The Best! Great photos :)
Chelsey @ Chelsey Crafts says
Soft cookies are The Best! Great photos :)
These turned out absolutely delicious!! I am not sure if I used white or wheat spelt but since mine turned out a bit darker, I assume it was wheat and they were fabulous. Definitely go by the recommendation to bake until slightly underdone as I think I over-baked by a minute or 2. A must try!
There's something about a warm chocolate chip cookie that makes me feel happy. I love that I can make these and feel healthy and happy! Those Matts cookies did fit the bill in a pinch😉 Love, Mom
I don't look at sweets recipes often, but I saw these on Pinterest and I'm super bored so I clicked, and when you mentioned Matt's cookies, I knew I made the right choice. We ALWAYS had Matt's cookies in the pantry and few days went by where those were not consumed before I left for college. Unfortunately I have to be GF now, but I really want to give these a try if these are comparable to Matt's. Mmm. Sounds so good, especially since I'm low-carbing right now!
Asan Khana Pakana says
Awesome cookies recipe posted with images. I often like different cookies but one of my favorite is chocolate chip :)
YUMMMMMM !!!!! I just adore your blog and cookbook- thank you SO much for always posting amazing, inspiring, creative, delicious, beautiful food. I've been meaning to make these for weeks and finally got around to it today and they are SO good!!! I baked for exactly 7 minutes and they were perfect!
Made these today and I only had whole spelt flour. I was pretty nervous since your disclaimer said not to use it and I'm not surprised that they turned out GREAT! I definitely overbooked them because with the darker colour I found it hard to tell when to pull them out but they taste so good. Will have to try with white spelt flour but doubt how they can get any better. Thanks for another great recipe.
I made these with cacao nibs and pecans. The texture is soooo addictive!
I made these with gluten free flour & they are SO GOOD! Thanks so much for the recipe!
I came back to this recipe again - it is so good! Used whole spelt flour both times, and it was delicious. Cookies are darker, but texture is divine. Thank you!
This recipe worked out perfectly! I used whole spelt flour and added 2 tablespoons of peanut butter. Soooo delicious!
Happy to hear you enjoyed the recipe, Nicole! Thanks for taking the time to share your feedback and adjustments. Happy baking to you!
Sandra Young says
Can I use carob instead of chocolate chips?
Hi, Sandra! I haven’t tried it myself, but I’m sure that swap would be fine. Enjoy!
Why on Earth must folks post the same photo of a recipe from fifty slightly different angles ?!? Is there some click generating algorithm that dictates people post this many photos? I notice this with all baking sites these days, but this post is one of the worst offenders I have seen so far. So annoying!!
Hi, Sarah! In the first paragraph or two of this post, I actually poke fun at myself for the ridiculous number of photos in this particular post. Typically, I stick to just 7 photos and try to make them in process shots that are useful to those making the given recipe but sometimes I get carried away simply because I take too many photos/can’t decide which photos I like best. I know, it’s annoying. Trust me, my photo happy nature irks me on occasion, too! It’d be much easier to throw in a photo or two and call it a day. For the record, this has nothing to do with SEO or clicks (in fact, a high photo to word ratio actually hurts SEO). Just an indecisive, imperfect, and passionate human sitting behind the scenes here.
The cookies are worth the photos - they seriously are the best!
Keep doing your blog your way! All the best, Ashley!
Thanks, Katie! <3
I was wondering if I can use chia seeds instead of flaxseed
And if I can replace something else for the arrowoot starch
Hi, Devorah! I'd recommend grinding the chia seeds instead of using them whole so that their texture is closer to ground flaxseed (a coffee grinder is great for this task). Also, you can use cornstarch instead of arrowroot but it will change the texture a tiny bit. Enjoy!
These look amazing!! Do you think I would be able to freeze the dough balls and have them ready for baking ?
Hi, Alice! I'm so sorry for the delay. Somehow missed your question. Yes, you should be able to freeze the dough balls and then thaw and bake them. Don't think that should be a problem at all. Enjoy!
Hi! I have done this & Baked straight from frozen. Worked perfect!
Wonderful to know! Thanks for taking the time to share, Lucy.
Loved the taste!!! I used stone ground spelt flour. Disnt turn out chewy and it ended as a mound of cookie rather than a flat one . But still tasted great. How to make it flatter and chewier? Followed the recipe exactly. maybe i should underbake and add maple or oil? I used avocado oil by the way. Am not a fan of coconut oil.thanks for
Hi, Tricel! So glad you enjoyed the cookies. I have a feeling that switching the oil and flour affected the texture and spreading. Stone ground spelt flour tends to be more drying and absorbent than white spelt flour. Next time, try using white spelt flour and also do lean towards underbaking.
Oh you never fail me!!! THANK YOU so much for this recipe! A year or two ago I set out to bake an awesome choc chip cookie. I’m the worst baker out there but I just wanted to be able to bake them for my daughter yknow if she had a bad day at school or something, like they do in TV shows? And maybe she’d even be like “My mamma bakes the bestest cookies and they always make me happy!” Or something! Anyway, I must’ve tried (and failed) at least 12 recipes. For real! So much failure! I cried a lot more than anyone should cry over baking a cookie! It became the joke of the break room at work! I even resorted to the full processed sugar and refined flour recipes and still failed. I totally gave up. Fast forward to present day and you just made my kid’s cookie dreams come true!! You are doing so much good in the world just having these recipes out there! Especially the details you include that stop me from failing over little steps! And I’m sure it must be so hard to test all these recipes and photograph and post them and that’s so much work! So the poster who complained about extra pics can eff off. They are beautiful! You should make a coffee table book of cookie pics! Anyway, I apologize to anyone having to read all this, but I wanted you to know how sincere this thank you is! YOU ARE THE BEST!
Lydia, your comment has made my morning brighter! Thank you for taking time out of your day to share kind words. Means so much. Very happy to hear that you and your daughter have found so much enjoyment in this recipe. And even happier it wasn't added to the mounting pile of cookie failures you've had—how frustrating! Thank you again and happy baking! :)