I originally made these chocolate chip cookies for my dad. I wasn't intending on posting the recipe. I just felt like doing something nice. Buuuut they turned out amazing, and I got a few requests on IG to post the recipe. So, here it is!
Fair warning: These cookies are not like the recipe on the back of the Hershey's chocolate chip packet. Those cookes are oily, gooey, and thin. These cookies are puffy, moist, and wholesome (not in a bad way, I swear!). To be honest, as partial as I am to gooey cookies, I do prefer these over the Hershey's recipe. You can eat 6 of these (as I did) and still feel great. Although, I would like to experiment with more oily, vegan cookies in future just to get a bit more of the flattened gooey thing going on.
Chocolate Chip Cookies:
- 2 1/4 cup spelt flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 flax eggs (5 tbs water mixed with 2 tbs flax)
- 1 tsp vanilla extract
- 1 cup coconut sugar
- 1/4 cup extra virgin olive oil
- 1-2 tbs almond milk (as needed)
- 3/4 cup vegan chocolate chips or chopped vegan chocolate
Start off by prepping your flax eggs. Whisk the water and flaxseed together and leave in the fridge until it reaches an eggy consistency (mine always take a minimum of 15 minutes). Once your "eggs" are ready, pre-heat the oven to 190 C fan-forced and mix together the olive oil, vanilla and coconut sugar. After it forms a crumbly mix, add in the flax eggs and mix until combined. Whisk your dry ingredients together in a separate bowl and slowly add them to the wet mixture. Add 1-2 tbs of almond milk, depending on how dry your cookie dough is. I normally add 2 tbs. The dough will turn out quite sticky. This is okay! Now it's time to add the chocolate. If you've been using a mixer, you're probably going to need to use your hands at this stage to ensure that the chocolate gets fully mixed in. Place a sheet of baking paper and on a baking tray and lightly oil it. Form the cookie dough into balls (just so you know, this part will be pretty messy) and place on the tray. Bake for 10-15 minutes, until cookies are slightly brown and don't completely deflate when you press on the top of them. Wait for them to cool, and then enjoy them six at a time (you know you want to ;)).
