Wholesome & Delicious: The Best Vegan Spelt Chocolate Chip Cookies Recipe
Welcome to a delightful journey back in time, where ancient grains meet classic comfort. Forget the fleeting food trends; we’re bringing spelt back to its rightful place in your pantry, especially for these incredible Vegan Spelt Chocolate Chip Cookies. This recipe isn’t just good; it’s a testament to wholesome, plant-based baking, originally championed by the visionary Dreena Burton long before “spelt” became a buzzword in health food circles. Prepare to discover a cookie that’s chewy, rich, and bursting with a unique flavor that only spelt can provide. And the best part? They are incredibly easy to make, even for novice bakers!
Jump to Recipe
This cherished recipe for Vegan Spelt Chocolate Chip Cookies hails from Dreena Burton’s classic cookbook, “Vive le Vegan.” When this book first debuted, the landscape of vegan baking was vastly different, with far fewer innovative recipes available. It’s remarkable how Dreena managed to create such a delicious cookie that perfectly mimics the texture and flavor of traditional chocolate chip cookies, all without a single egg or pat of butter. While you can certainly make these cookies with all-purpose flour, using spelt flour elevates them to a new level, adding a depth of flavor and character that truly makes them stand out. It’s a subtle difference, but one that savvy bakers and cookie connoisseurs will definitely appreciate.
The Resurgence of Spelt Flour in Plant-Based Baking
For a period, spelt flour seemed to be everywhere in vegan cookbooks, celebrated for its unique properties. Then, it faded slightly into the background, with many recipes opting for various gluten-free flour blends featuring sorghum, rice flour, and tapioca. This shift is understandable, as modern dietary needs often prioritize gluten-free options. While spelt does offer significant nutritional benefits, it’s crucial to remember that it is *not* gluten-free. It contains gluten, albeit a different, often more easily digestible, form than common wheat. Furthermore, spelt is relatively high in fructans, which means it might not be the ideal choice if you are strictly following a low FODMAP diet.
Despite these considerations, spelt flour holds a special place in the hearts of many bakers. Its distinctive flavor is often described as “butterscotch-y” or nutty, imparting a warmth and complexity to baked goods that is truly unparalleled. Beyond its flavor, some bakers prefer the texture it lends to cookies, breads, and other treats, often resulting in a tender crumb and a delightful chewiness. By trying these Vegan Spelt Chocolate Chip Cookies, you’ll have the perfect opportunity to experience its unique qualities firsthand and form your own opinion on this ancient, flavorful grain. It’s an ingredient that adds character and depth, transforming simple cookies into something truly memorable.
Nutritional Benefits and Digestibility of Spelt
Spelt, or *Triticum spelta*, is an ancient grain that has been cultivated for thousands of years, predating modern wheat. This often means it has a robust genetic makeup that hasn’t been as heavily hybridized as contemporary wheat varieties. From a nutritional standpoint, spelt is a powerhouse. It’s a good source of dietary fiber, which is essential for digestive health and can help regulate blood sugar levels. It also provides a significant amount of protein, making it an excellent choice for those seeking plant-based protein sources.
Beyond macronutrients, spelt is rich in various vitamins and minerals, including B vitamins (like niacin), iron, magnesium, zinc, and phosphorus. These nutrients play crucial roles in energy production, immune function, and bone health. While it contains gluten, many people who experience sensitivity to modern wheat find spelt to be more digestible. This is often attributed to its higher water solubility, which may allow the gluten to break down more easily during digestion. However, individuals with celiac disease must avoid spelt, just as they would avoid any gluten-containing grain.
Elevate Your Cookies with Toasted Pecans (or Walnuts!)
While the spelt flour provides an incredible base, the toasted pecans are truly the unsung heroes of these cookies, adding a layer of rich, nutty flavor and a satisfying crunch. The simple act of toasting nuts can dramatically enhance their aroma and taste, bringing out their natural oils and deepening their complexity. We highly recommend starting with whole pecans rather than pre-chopped ones. Whole pecans tend to be fresher, retaining their natural oils and flavor more effectively. Pre-chopped nuts, especially those from lesser-known brands, can sometimes be stale or have an off-flavor, which can unfortunately compromise an entire batch of baked goods – a lesson learned from personal, regrettable experiences with ruined brownies!
To preserve the freshness and flavor of your pecans (or any nuts), always store them in the freezer. This prevents the oils from going rancid, keeping them delicious for much longer. If pecans aren’t available, walnuts make an excellent substitute. Walnuts have a slightly more robust, earthy flavor profile. While you don’t *strictly* need to toast walnuts, doing so will still deepen their flavor and make them even more aromatic, adding an extra touch of gourmet quality to your cookies.
The Art of Perfectly Toasted Pecans
Toasting pecans is a simple step that yields significant flavor dividends. Here’s how to do it perfectly:
- **Prepare Your Pan:** Place a dry skillet (no oil needed!) over medium heat.
- **Add Pecans:** Spread your whole pecans in a single layer in the skillet.
- **Stir Frequently:** Cook for 3-5 minutes, stirring often. This is crucial to prevent burning, as nuts can go from perfectly golden to charred very quickly.
- **Listen and Smell:** You’ll know they’re ready when they become fragrant and start to release their natural oils, and you might see a slight darkening in color.
- **Cool Completely:** Immediately transfer the toasted pecans to a plate or cutting board to cool completely before chopping and adding them to your cookie batter. This prevents them from continuing to cook and ensures they don’t add unwanted heat to your dough.
This small effort makes a world of difference in the final taste profile of your cookies, adding an irresistible depth that you won’t want to skip.
Baking Perfect Vegan Spelt Chocolate Chip Cookies: Tips & Tricks
Achieving cookie perfection, especially with a unique flour like spelt, involves a few key steps. Follow these tips to ensure your Vegan Spelt Chocolate Chip Cookies come out wonderfully every time:
Accurate Measuring is Key
- **Spelt Flour:** When measuring spelt flour, use the “spoon and level” method. Spoon the flour into your measuring cup, then level it off with a straight edge (like the back of a knife). Do not scoop directly from the bag, as this can compact the flour and lead to using too much, resulting in dry cookies.
- **Liquid Ingredients:** Measure maple syrup and oil precisely to ensure the correct moisture balance.
Mixing Matters
- **Don’t Overmix:** Once the wet and dry ingredients are combined, stir only until just incorporated. Overmixing can develop the gluten in spelt, leading to tougher cookies. A gentle hand will ensure a tender, chewy texture.
- **Dough Consistency:** The dough might seem a bit oily or greasy, which is normal for this recipe due to the oil and maple syrup. Don’t be alarmed; this contributes to their wonderful chewiness.
Cookie Sheet Preparation and Baking
- **Parchment Paper:** Always line your cookie sheet with parchment paper. This prevents sticking, ensures even baking, and makes cleanup a breeze.
- **Scooping Dough:** Use a medium-sized cookie scoop to portion out uniform rounds of dough. This helps ensure all cookies bake evenly. If any chocolate chips or nuts fall out during scooping, gently press them back into the dough.
- **Baking Time:** Oven temperatures can vary, so the baking time of 12-15 minutes is a guideline. Keep an eye on your cookies; they are usually done when the edges are lightly golden and the centers look set. If you prefer a chewier cookie, err on the side of a shorter baking time. For crispier cookies, bake a minute or two longer.
Cooling for Best Texture
Once baked, immediately slide the parchment paper (with the cookies still on it) onto a cooling rack or directly onto the counter. Allowing the cookies to cool on the warm baking sheet can lead to overbaking. Cooling on parchment paper helps them set properly, preventing them from becoming too brittle or crumbly. Patience is a virtue here; resisting the urge to eat them hot helps achieve that perfect chewy texture.
With these tips, you’re well on your way to baking a batch of the most satisfying vegan chocolate chip cookies you’ve ever tasted. The combination of wholesome spelt, rich chocolate, and toasted nuts creates a truly irresistible treat.
Recipe: Vegan Spelt Chocolate Chip Cookies
Vegan Spelt Chocolate Chip Cookies
Anna
Pin Recipe
Ingredients
- 1 ¼ cups spelt flour (150 grams)
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar (50 grams)
- ⅓ cup maple syrup
- ⅓ cup canola oil (or other neutral vegetable oil)
- 1 ½ teaspoons vanilla extract
- ⅓ cup toasted pecans (finely chopped after toasting)
- ⅔ cup vegan chocolate chips or chopped vegan chocolate bar
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
-
In a large mixing bowl, combine the dry ingredients: spelt flour, salt, baking powder, baking soda, and granulated sugar. Whisk them together until they are well combined.
-
In a separate medium bowl, stir together the wet ingredients: maple syrup, canola oil (or your chosen vegetable oil), and vanilla extract. Mix well until everything is emulsified.
-
Pour the wet oil mixture into the dry spelt mixture. Stir gently with a spoon or spatula until just combined. Be careful not to overmix. The dough will likely appear quite oily and somewhat greasy, which is normal for this recipe and contributes to the cookies’ moist texture. Once combined, fold in the toasted pecans and vegan chocolate chips.
-
Using a medium-sized cookie scoop or a rounded tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie. If any chocolate chips or pecans happen to fall out, gently press them back into the cookie dough.
-
Bake for 12 to 15 minutes, or until the edges are lightly golden and the cookies appear set to your preference. Baking time can vary depending on your oven, so keep an eye on them. Once baked, carefully slide the parchment paper with the cookies still on it onto a cooling rack or directly onto the counter. Let the cookies cool completely on the parchment paper; this step is crucial for achieving the perfect chewy texture.
Notes
- To Toast Pecans: Place whole pecans in a dry skillet over medium heat. Cook, stirring frequently to prevent burning, for 3-5 minutes, or until they become fragrant and begin to release their oils. Transfer immediately to a plate and let them cool completely before chopping and adding to the batter. This step significantly boosts their flavor.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3-4 days, or in the freezer for longer freshness.