Tuesday, September 18, 2012

Chocolate Chocolate Chip Cookies

Chocolately with whole spelt goodness!

This is a wheat-free cookie made with spelt flour. It is adapted from a cookie reicpe in Let Them Eat Vegan by Dreena Burton. I seriously love this cookbook. Many times I buy a cookbook, look it over, think "that looks good," and put it on the shelf where it gathers dust. Not with this book. I've made many of the recipes and the majority have been wonderful. This cookie is one of them. My tasters were raving about them. Recipe makes about 14-20 cookies depending on how large your scoop is.

Ingredients
1-1/4 cup spelt flour
1/4 cup cocoa powder
3 tablespoons blond coconut sugar
1/3 cup vegan semi-sweet chocolate chips
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
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1/4 cup plus 1 TB pure maple syrup
1-1/2 tsp vanilla extract
1/4 cup canola oil
4 tsp soy milk

Don't blame me if you eat it raw!
Directions
Preheat oven to 350 degrees and prepare baking sheet with parchment paper. Sift dry ingredients into medium size bowl. Mix wet ingredients into small bowl. Pour wet ingredients into dry and mix until just incorporated. Drop onto cookie sheet. I like to use a tablespoon scooper. Flatten and bake for 11 minutes. Cool on wire rack. Try not to eat them all!


What I was baking last year in September...
Peanut Butter Cookies with Chocolate Chip Garnish

2 comments:

  1. I would recommend whole wheat pastry flour if you don't want to use spelt. You could use plain whole wheat flour but it would be a bit lighter if you used the pastry flour.

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