Prep Time: 15 minutes
Cook Time: 8 minutes
I made these cookies for Christmas, last week for a potluck, and for an Easter treat for some friends. They are super delicious! This recipe makes a relatively small amount - around 13-15 small/medium-sized cookies. Omit the cacao powder if you want them to look more like a regular chocolate chip cookie.
- heaping 1/2 cup spelt flour
- pinch of sea salt
- heaping 1/2 tbsp ground flax seeds (not whole flax seeds)
- 1/2 tsp baking powder
- 1/2 tbs cacao powder
- heaping 1/4 cup coconut sugar / cane sugar / xylitol (I sometimes do 2 tbs coconut sugar, 2 tbs xylitol)
- 2 tsp prepared PB2 (powdered peanut butter) or regular natural peanut butter
- 3 tbsp melted coconut oil
- 1 tbsp room temperature unsweetened almond milk (or water) (cold almond milk will cause the oil to start solidifying)
- 1/2 tsp vanilla extract
- 2 tbsp vegan chocolate chips (I used Mega Chucks by Enjoy Life)
- optional: 1/4 tsp of ground cinnamon
- Add the ingredients appearing above in bold into a medium-sized bowl and mix. In a smaller bowl, add in the rest of the ingredients except for the chocolate chips, mix and then add them into the medium-sized bowl. Stir until just mixed and then fold in the chocolate chips. Place bowl in the fridge to chill up the dough while you preheat the oven to 350F.
- Remove the dough after it has chilled in the fridge for about 15 minutes. Scoop tablespoon sized pieces, flatten them slightly and place onto a parchment paper-lined baking sheet.
- Bake for around 8-9 minutes. Remove from oven and leave them for about 10 minutes, then you can transfer to a baking sheet if needed. They will firm up and should be crispy, but not really hard to bite down on. I find if I left them in the fridge they would get too hard, so I left them out on the counter in an air-tight container.
Enjoy! These are delicious and very share-able with loved ones and friends.