VEEEEE GAN CHOCOLATE CHIP COOKIES

Vegan cookies using spelt flour. When I cooked at a health food store, we used spelt exclusively. It is made of emmer wheat and wild goat-grass. With added health benefits such as improved blood circulation according to various health sources. However, it worked well for most baking applications. However for coating foods for batter its finished texture after deep frying was less than desireable.

Bob's Red Mill brand of Light Spelt Flour

Emmer Wheat

Goat Grass, kind of resembles wild weeds.

This blog post will be a recipe for a vegan chocolate chip cookie. No animal products, all organic (if you can get it).

INGREDIENTS

1 cup of spelt flour

1/2 tsp. baking soda

1/3 tsp salt

1/4 brown sugar

1/3 cup pure chocolate chips

2 tbsp. of almond milk

2 tbsp. of safflower oil

1/3 cup pure vanilla extract

DIRECTIONS

Mix all dry ingredients in a mixing bowl, then stir in wet to form a dough – it will be dry at first, keep on stirring until a cookie-dough texture is made. If you need, add 1-2 tbsp extra almond milk. Form into one big ball, then refrigerate 2 hours until the dough is cold. Once dough is chilled, preheat oven to 325 F. Form dough balls, and place them on a greased baking tray, leaving enough room between cookies for them to spread. Bake 10-11 minutes on the center rack. They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If the cookies does not spread enough the weather could be a factor outside, just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date.