Everyone craves freshly baked cookies every once in a while, and going vegan doesn't change that! These vegan chocolate chip cookies are made with a mix of spelt flour and oats for a chewy, nutty flavor that pairs perfectly with dark chocolate and sweet brown sugar. They're soft cookies with plenty of texture and chewiness, ideal for dunking in a cold glass of your favorite non-dairy milk!
Why you’ll love these Vegan Spelt Chocolate Chip Cookies
- From pantry to plate in less than 30 minutes (no chilling required)
- Soft and chewy with just enough crunch and puddles of molten chocolate
- Relies on hearty, filling grains like spelt and oats
- More satiating than traditional cookies
- No need for a stand mixer or any fancy gadgets - just some mixing bowls and a baking sheet
- Very low-fuss, no-stress recipe perfect for not-so-confident bakers
Vegan Chocolate Chip Cookies Ingredients
These vegan cookies require a similar roster of ingredients compared to the original, except no eggs and a different balance of grains. Plus, they're more like old-school drop cookies, so you don't have to fuss with rolling out cookie dough balls or anything. They're really the perfect recipe for new vegan bakers!
- Chia seeds - These are used for a chia egg, which will help hold the cookie dough together. It's an easy egg substitute and works great in vegan cookie recipes.
- Water
- Vegan butter - This is the easiest vegan swap for regular butter. Earth Balance is a great option, although there are lots of brands out. I don't recommend replacing it with melted coconut oil, which can result in a different texture and flavor.
- Spelt flour - Although I love the nutty, earthy flavor of spelt, you can absolutely use regular all purpose flour or even whole wheat flour here.
- Baking soda - For a nice rise.
- Salt - Salt highlights flavor and really brings everything together.
- Rolled oats - For a chewy texture and extra fiber.
- Brown sugar - In addition to sweetness, brown sugar will help add a rich flavor and the a nice chewy texture. I usually use light brown sugar.
- Granulated white sugar - For just enough sweetness and crisp edges.
- Vanilla extract
- Vegan chocolate chips - I use Enjoy Life chocolate chips, which are dairy-free and available in my local grocery store. Feel free to use whichever brand you prefer. You can also cut non-dairy dark chocolate bars into chocolate chunks.
Bonus tip: If you don't have spelt flour on hand or just aren't in that, you can absolutely replace it with regular flour instead.
How to Make Vegan Chocolate Chip Cookies
The best part about this vegan cookie dough is how quickly it comes together! You really just mix the wet ingredients together, add the dry ingredients, mix, place on the pan, and bake. You'll be sinking your teeth into delicious cookies in no time!
- Preheat oven to 350.
- Make chia egg by combining chia seeds with 1.5 tbsp water and let sit while assembling the rest of ingredients.
- Melt the vegan butter in a microwave safe bowl for 25-30 seconds.
- In a large bowl, add melted vegan butter, brown sugar and granulated sugar and combine.
- Add baking soda, vanilla extract, salt, and chia egg and combine.
- Add spelt flour, oats and water and mix well.
- Last, fold in the chocolate chips.
- On a large baking tray, spoon the cookie mixture into 12 large cookies. Give them ample room to spread while cooking.
- Cook for 12-15 minutes depending on how you like your cookies (12 minutes for chewy and 15 for more crispy).
Tips for Making the Best Vegan Chocolate Chip Cookies
- Watch for doneness. Just like with classic chocolate chip cookies, you can easily make chewy cookies hard and crispy by overbaking. I like to bake each batch for 12 minutes, then bring them out while the centers are still slightly soft. They'll firm up on the pan. If you want crispy cookies, let them bake for an extra minute or two. Transfer to a cooling rack and enjoy!
- Freeze for later. Leftover vegan chocolate chip cookies can hang out in an airtight container on your counter for 3-4 days or you can freeze the extras in a ziplock bag for up to 3 months. They thaw in just a few minutes at room temperature, so they're really handy when the sugar cravings hit.
- Play with add-ins. Feel free to stir in some chopped nuts or dried fruits to make the cookie dough your own. You can also replace the vanilla extract with almond extract for a nuttier flavor.
- Get creative. Place a scoop of vegan ice cream between two cookies for a homemade vegan ice cream sandwich. So good!
FAQs
Unfortunately, spelt is a type of wheat and is not gluten-free. If you need to avoid gluten for this recipe, consider using a 1:1 gluten-free flour replacement and certified gluten-free oats.
I typically use sugar sparingly, so I don't worry too much about adding a little here and there. You can generally replace white or brown sugar with coconut sugar, although the final texture of the cookies may change slightly.
This recipe has only been tested using rolled oats, which are a key part of the structure of the dough. I don't recommend skipping it unless you're open to experimenting with ratios of the other ingredients.
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Vegan Chocolate Chip Cookies with Spelt & Oats
Ingredients
- 1 tbsp chia seeds
- 5.5 tbsp water
- ½ cup vegan butter melted
- 2 cups spelt flour or regular flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup gf oats
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 6 oz vegan chocolate chips
Instructions
- Preheat oven to 350.
- Make chia egg by combining chia seeds with 1.5 tbsp water and let sit while assembling the rest of ingredients.
- Melt the vegan butter in a microwave safe bowl for 25-30 seconds.
- In a large bowl, add melted vegan butter, brown sugar and granulated sugar and combine.
- Add baking soda, vanilla extract, salt, and chia egg and combine.
- Add spelt flour, oats and water and mix well.
- Last, fold in the chocolate chips.
- On a large baking tray, spoon the cookie mixture into 12 large cookies. Give them ample room to spread while cooking.
- Cook for 12-15 minutes depending on how you like your cookies (12 minutes for chewy and 15 for more crispy).
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