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Soft Batch Vegan Chocolate Chip Spelt Cookies
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5 from 12 votes

Soft Batch Vegan Chocolate Chip Spelt Cookies

These vegan chocolate chip cookies are soft, dense, gooey (maybe even a little bit ooey, too), chocolaty, and rich. They come together with just 9 ingredients (plus water and sea salt) and 25 minutes from start to finish. I recommend pairing them with an ice cold glass of almond milk or your favorite plant-based milk.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Cookies, Dessert
Cuisine: Vegan


  • 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.


*If you prefer your cookies not have a slight coconut-y taste, opt for refined coconut oil instead of virgin coconut oil.
**Two tablespoons of maple syrup creates a cookie that is truly soft batch. However, if you prefer the bottom crust of the cookie to have a touch of caramelized crunch, use 3 tablespoons. I go back-and-forth on the amount I use depending on my preferences at the time!
***Be sure to use white spelt flour as opposed to whole spelt flour. I use VitaSpelt White Spelt Flour. If you use whole spelt flour (or any other type of flour), do so at your own cookies' risk—I have not tested other flours in this recipe, and therefore cannot speak to or vouch for results. 
Recipe inspired by Pinch of Yum.