Eggless, Dairy-free, full of chocolate, these Vegan Spelt Chocolate Chip Cookies is a satisfying and healthy snack option for you! And this is also a great recipe to use your almond pulp left from making almond milk.
Prep Time10 minutesmins
Cook Time15 minutesmins
Cuisine: American, vegan
Keyword: 30 minutes or less, cookies, dairy-free, sweets, vegan
Preheat the oven at 160 C / 320 F. Line a baking sheet with baking mat or parchment paper.
In a small bowl, mix the ground flaxseed and water. Then set it aside.
In another mixing bowl, add the coconut oil and coconut sugar. Beat them for 2-3 minutes until the they incorporate and get a bit fluffy.
Add the flax-water mixture to the oil-sugar mixture and mix to combine.
Use a grinder of blender to ground to rolled oats into flour texture.
Sift in the spelt flour and baking powder. Then add the salt, oat flour, and almond pulp. Mix to incorporate but don't overmix.
Add in about 3/4 chocolate chips. Save the rest for the final decoration.
If you have time, put the mixture into the fridge for 20 minutes. It will be more easy to work with. Use a tablespoon to scoop out the mixture. Roll it into a ball, place it on the sheet, and press it down into a thick disk. Repeat to finish all mixture. I end up having 10 small cookies.
Take the saved chocolate chips and press them down into each cookies. Place in to the oven to bake for 15-20 minutes until the surface is dry and brown. Remove from the oven and place onto a wire rack to cool down completely. Then it's time to enjoy!
Notes
Storage: Store the cookies in an airtight jar for 1-2 weeks.