These cookies are made with whole grain flours, lightly refined sugars and are as chewy, sweet and delectable as those refined, butter- and egg-laden treats you remember. So, bake them up, eat them up, and don’t feel guilty about it.
1 cup 100% whole wheat bread (or pastry) flour
1 cup spelt flour (whole grain or slightly sifted)
1 ts. baking soda
¼ ts. sea salt
¾ cup vegan margarine or coconut oil (softened/warmed – not liquid. If soft already, don’t warm).
1 ¼ cups of lightly/unrefined brown sugar such as Demerara or Turbanado
1 ½ ts. of pure vanilla extract
4 tbs. almond or soy milk
1 ½ ts baking powder
2 cups of dairy-free vegan chocolate chips or chunks (I like mini chips for these, but, it’s up to you)
Preheat oven to 325F.
Lightly grease cookie/baking sheets and set aside.
In a small bowl or measuring cup, mix flours, soda and salt until uniform. Set aside.
In a large mixing bowl cream together fat and sugar by hand using a whisk. Add vanilla and whisk.
In a measuring cup, large mug or bowl, add ‘milk’ and baking powder. Beat with a fork or small whisk until frothy.
Add milky mixture to fat and sugar, and whisk until somewhat light and fluffy.
Add dry ingredients to wet ingredients in small parts (5 or 6) using a hand whisk. By the time you get to the 4th or 5th addition, switch from a whisk to a wooden spoon or spatula (it will get too stiff to whisk). Continue to add all flour/dry ingredients and ensure all is blended well.
With a wooden spoon or spatula, evenly stir in chocolate chips.
Drop batter onto greased baking sheets using a heaped soupspoon. Stagger the drops of batter to ensure there is room to spread (12 cookies per large sheet or 8 cookies per small sheet).
Bake in oven at 325F for 12-15 minutes, or until the edges are slightly brown. The cookies will flatten further when removed from heat.
Allow cookies to cool on sheets for a few minutes before lifting with a flat (preferably metal) spatula and cooling on wire racks. They can be loosely piled on the rack if you don’t have enough room.
Try one (or two) warm!
After completely cooling, store in a sealed container for up to a month (if they last that long), or freeze for longer storage.
Makes 21 – 24 cookies that everyone will love.