Irresistibly Delicious Vegan Chocolate Chip Peanut Butter Spelt Cookies: A Wholesome Treat
While National Peanut Butter Cookie Day might have just passed, there’s no better time than now to celebrate with these incredible Vegan Chocolate Chip Peanut Butter Spelt Cookies! Forget delayed celebrations – the sheer deliciousness of these plant-based wonders is reason enough to get baking any day of the week. This recipe combines the comforting flavors of peanut butter and chocolate chips with the wholesome goodness of spelt flour, all in a delightful vegan package that’s surprisingly easy to whip up. These cookies offer a perfect blend of nutty, sweet, and chocolatey notes, making them a satisfying treat for any occasion, whether it’s a special gathering or a simple afternoon craving.
The Unexpected Journey to Baking Perfection
My culinary adventures often begin on a whim, and these cookies are a perfect example of a delightful spur-of-the-moment success story. I had initially planned to share this recipe yesterday, but as often happens, other commitments took precedence. However, the true magic unfolded earlier in the week. It was a random Tuesday when I stumbled upon this gem of a recipe. A quick scan of my pantry confirmed I had all the necessary ingredients on hand – even some spelt flour, which I had purchased a while back without a specific baking project in mind. This serendipitous discovery led to an impromptu baking session that yielded truly exceptional results, turning a regular Tuesday into a delicious celebration of vegan baking.
The original inspiration for these Vegan Chocolate Chip Peanut Butter Spelt Cookies came from an old November/December 2006 issue of Vegetarian Times, a magazine I had picked up for a mere dollar at Half Price Books – a true bargain that paid off in flavor. What immediately caught my eye was the prominent use of spelt flour, a fascinating ancient grain that I was eager to experiment with. Beyond the spelt, I was particularly drawn to the recipe’s unique approach to sweetness. Instead of relying on conventional refined sugars, these cookies achieve their delightful taste through the natural richness of pure maple syrup, the inherent sweetness of quality peanut butter, and the luxurious addition of chocolate chips. The bonus? The recipe is entirely vegan, meaning it contains no eggs or dairy, making it an excellent option for those with specific dietary needs or anyone looking to explore plant-based baking. This thoughtful selection of ingredients contributes to a cookie that feels both utterly indulgent and remarkably wholesome, offering a guilt-free pleasure with every bite.
Why Spelt Flour Makes These Vegan Cookies Special
Spelt flour is an ancient grain, a close relative to modern wheat, but it offers a distinct profile that sets it apart. It’s frequently lauded for its appealingly nutty flavor and a texture that can be surprisingly forgiving in baking. For individuals seeking a wholesome alternative to conventional all-purpose flour, spelt is an excellent choice. Many also find it somewhat easier to digest compared to modern wheat varieties, primarily due to its different gluten structure, though it’s important to note that spelt is *not* gluten-free. In this cookie recipe, spelt flour plays a crucial role, contributing a subtle yet deep flavor that perfectly complements the robust taste of peanut butter and the sweet notes of maple syrup. The result is a cookie that boasts a satisfyingly chewy texture while remaining delightfully tender. For this particular batch, I opted for light spelt flour, which I conveniently found in the bulk section of my local Whole Foods. Its finer texture helped create a smooth dough and contributed to the overall pleasant mouthfeel of the finished cookies.
Crafting the Perfect Vegan Peanut Butter & Chocolate Combination
These cookies are a delightful homage to the timeless pairing of peanut butter and chocolate, reimagined with a wholesome, plant-based twist. The recipe calls for a generous 1 ½ cups of peanut butter, a quantity that is absolutely essential for both the rich flavor and the characteristic chewy texture of these cookies. For my baking, I specifically used Jif Natural peanut butter, and I was genuinely pleased with the outcome. The natural sweetness already present in this type of peanut butter was precisely what the cookies needed, ensuring a well-balanced flavor profile without necessitating any additional refined sugar. Whether you prefer the satisfying texture of crunchy peanut butter or the smooth creaminess of its counterpart, either will work beautifully, offering slightly different textural experiences in the final product. If you decide to use an unsweetened natural peanut butter, you might consider increasing the amount of maple syrup by a tablespoon or two to achieve your desired level of sweetness.
Maple syrup stands out as another cornerstone of this recipe, functioning as the primary sweetener. Its distinct caramel-like notes and rich depth of flavor harmonize wonderfully with the savory quality of peanut butter, creating a truly irresistible combination. While the original recipe specified real maple syrup, I can personally attest that good quality pancake syrup can serve as a surprisingly suitable substitute, especially if you’re experimenting with a test batch and are hesitant about committing a full 1 ½ cups of more expensive maple syrup. I successfully tried this approach myself, and the cookies turned out perfectly fine, providing an excellent way to gauge if the overall flavor profile suits your preference before investing in a larger quantity of pure maple syrup. However, for the most authentic, nuanced, and rich flavor, pure maple syrup is definitely the recommended choice, elevating the cookies to their peak deliciousness.
And, of course, no chocolate chip cookie would be complete without the star ingredient: chocolate chips! For those strictly adhering to a vegan diet, it’s crucial to select high-quality vegan chocolate chips. Fortunately, these are now widely available in most supermarkets and specialty food stores, making it easy to keep these cookies entirely plant-based. These vegan chips melt beautifully during baking, creating luscious pockets of rich, gooey chocolate throughout the cookies. The exquisite combination of the sweet, subtly nutty peanut butter dough intertwined with the melting chocolate chips creates an utterly irresistible experience with every single bite. The vanilla extract further enhances these flavors, adding a warm, aromatic backdrop, while baking soda and salt ensure the perfect lift and balance.
Tips for Baking and Enjoying Your Spelt Cookies
One notable characteristic of this recipe is that it yields generously sized cookies, making for an impressively substantial and satisfying treat. However, the beauty of home baking lies in its flexibility! You can certainly customize the size of your cookies by simply using less dough per drop, perhaps a tablespoon instead of the suggested two. If you opt for smaller cookies, be sure to adjust your baking time accordingly; smaller cookies will bake faster, typically needing closer to 8-10 minutes. Always keep a close eye on them towards the end of the baking cycle, as they are ready when they are lightly browned around the edges and appear visibly set in the center. The aroma of freshly baked peanut butter cookies will also be a good indicator!
My strong recommendation for first-time bakers trying this recipe is to consider making a half or even a quarter batch initially. This pragmatic approach allows you to test the waters, ensuring you truly love the unique flavor and texture before dedicating a full 1 ½ cups of premium maple syrup and other valuable ingredients. As I mentioned earlier, experimenting with a more affordable pancake syrup for your trial batch is also a smart move. It helps save on costs while still giving you a reliable feel for the recipe’s profile and how the cookies bake. Once baked, it’s important to allow the cookies to cool completely on the baking sheet or transfer them to a wire rack for proper air circulation. While the temptation to devour them warm is strong, fully cooled cookies will firm up beautifully and develop their intended chewy, yet tender, texture. For those who prefer very firm cookies and perfectly re-solidified chocolate chips, here’s a little trick I discovered: once they’ve cooled slightly but are still a bit warm, transfer them to the refrigerator for a short period. This quick chill helps the chocolate chips set perfectly and gives the cookies a wonderfully sturdy and satisfying bite.
Customization and Storage Ideas for Your Vegan Spelt Cookies
These Vegan Chocolate Chip Peanut Butter Spelt Cookies are absolutely fantastic as is, but don’t hesitate to get creative with variations and make them uniquely yours! Consider adding a delicate sprinkle of flaky sea salt on top of each cookie before baking; this simple addition beautifully enhances and intensifies both the chocolate and peanut butter flavors. For an extra layer of texture and richness, you could also mix in chopped peanuts, walnuts, or pecans into the dough. Experimenting with different types of vegan chocolate can also be fun, such as using dark chocolate chunks, vegan white chocolate chips, or even a blend of different cacao percentages. A pinch of warming spices like cinnamon or nutmeg can add a cozy dimension, and for the adventurous palate, a tiny dash of cayenne pepper can introduce an unexpected but delightful warmth that complements the sweetness. For seasonal variations, a generous dash of pumpkin pie spice would be a lovely addition in the autumn months.
To keep your freshly baked cookies at their best, store them in an airtight container at room temperature for up to 3-4 days. This will help them maintain their wonderful chewy texture and rich flavor. For longer preservation, these durable cookies freeze exceptionally well for up to 2-3 months. Simply layer them between sheets of parchment paper in a freezer-safe container. When you’re ready to enjoy them, thaw them at room temperature for an hour or two, or warm them gently in a preheated oven for a few minutes to achieve that delightful, just-baked experience. These wholesome and delicious cookies also make thoughtful gifts for friends, family, or neighbors, especially those with dietary restrictions or a keen appreciation for homemade, plant-based treats. Sharing a batch of these cookies is sure to spread joy and deliciousness!
More Vegan and Wholesome Baking Inspirations
If you’ve enjoyed baking and savoring these delightful vegan chocolate chip peanut butter spelt cookies, you might also be interested in exploring other similar wholesome and plant-based recipes from our culinary collection. We are always striving to create delicious treats that cater to various dietary preferences without compromising on flavor. Dive into these options for more plant-based deliciousness:
- Vegan Spelt Chocolate Chip Cookies
- Quick Vegetarian Chili
- Fuzz’s Tofu Chili aka Vegetarian Chili
- Small Batch Vegan Peanut Butter Cookies
- Vegan Oatmeal Peanut Butter Chocolate Chip Cookies
Recipe
Chocolate Chip Peanut Butter Spelt Cookies — Vegan and Easy!
Cookie Madness
Pin Recipe
10 minutes
12 minutes
22 minutes
24
Ingredients
- 2 ¼ cups spelt flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups crunchy or creamy sweetened peanut butter softened**
- 1 ½ cups maple syrup/pancake syrup works too
- 2 teaspoons vanilla extract
- 1 ½ cups chocolate chips preferably vegan if you want to keep these vegan
Instructions
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Preheat the oven to 375 degrees F (190°C) and line a couple of large baking sheets with nonstick foil or parchment paper. This prevents sticking and ensures even baking.
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In a medium-sized bowl, whisk together the spelt flour, baking soda, and salt. Set this dry mixture aside.
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In a separate, larger mixing bowl, combine the softened peanut butter, maple syrup, and vanilla extract. Stir these wet ingredients well until they are thoroughly blended and smooth. Gradually add the dry flour mixture to the wet ingredients, stirring just until combined and no dry streaks remain. Finally, fold in the chocolate chips until they are evenly distributed throughout the dough.
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Using approximately 2 tablespoons of dough per cookie, drop rounded mounds onto the prepared baking sheets, leaving enough space between them as they will spread. Gently flatten each cookie mound slightly with the back of a spoon or your fingers. Bake at 375 degrees F (190°C) for about 12 to 15 minutes, or until the edges are lightly browned and the centers appear set. For smaller cookies, baking time might be closer to 8-10 minutes. Remove from oven and let cool completely on the baking sheets before handling, as they will firm up as they cool.
Notes