Double Chocolate Chip Oatmeal and Spelt Cookies

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OH MY I am really crazy with making more chocolate chip cookies. I think it may have something to do with my obsession with chocolate and the desire to consume lots of chocolate related stuff every day (or I should say, every moment of the day!)

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For this version, the cookies were baked slightly longer (20 minutes for me) so the outside is pretty hard, with a bit of a softer/chewy middle. I think if you baked it 5 minutes or more, it would probably come off as all hard.

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Of course, you can do replacements if you want, such as cashew meal for almond meal, or canola oil for extra light olive oil or even more coconut oil. You can try adding cacao powder instead of the dark cocoa, if you like a lighter colour.

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So I have a question for you, do you usually love crunchy and hard cookies or soft and chewy cookies? I tend to love them a bit softer, but the hard ones are awesome too! Sometimes, it’s too hard to decide, so double batches and one of everything!

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Double Chocolate Chip Oatmeal and Spelt Cookies

1/2 cup spelt flour
1/4 cup old fashioned oats
1/4 cup cashew meal (or blanched almond meal)
3 tablespoons coconut sugar
3 tablespoons concord grape juice (or white grape juice)
2 tablespoons golden flaxseed meal
2 tablespoons finely shredded coconut
2 tablespoons potato flour
2 tablespoons dark cocoa powder (eg Hershey’s)
2 tablespoons unsweetened applesauce
2 tablespoons canola oil
1 tablespoon refined/virgin coconut oil
1 tablespoon cacao nibs
1 tablespoon vegan chocolate chips (eg Enjoy Life)
1 teaspoon pure vanilla extract
1/2 teaspoon ground vanilla powder

Preheat oven to 350°F (176°C).

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Combine all the ingredients into a large bowl, then use a spoon to stir it until everything is mixed very evenly. If you need to, use your hands to knead it even more.

Spray some non-stick cooking oil onto a 9×13 inch oven tray.

Grab a little piece of dough, flatten it into a round circle, the shape of a cookie and place it on the oven tray. Then, repeat until all the cookies are done.

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Bake in the oven for about 20 minutes and allow them to cool down. If you like the crunchier, bake for 5 or more minutes longer.

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Double Chocolate Chip Oatmeal and Spelt Cookies
Serves: 2
 

Ingredients
  • ½ cup spelt flour
  • ¼ cup old fashioned oats
  • ¼ cup cashew meal (or blanched almond meal)
  • 3 tablespoons coconut sugar
  • 3 tablespoons concord grape juice (or white grape juice)
  • 2 tablespoons golden flaxseed meal
  • 2 tablespoons finely shredded coconut
  • 2 tablespoons potato flour
  • 2 tablespoons dark cocoa powder (eg Hershey’s)
  • 2 tablespoons unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 tablespoon refined/virgin coconut oil
  • 1 tablespoon cacao nibs
  • 1 tablespoon vegan chocolate chips (eg Enjoy Life)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground vanilla powder

Instructions
  1. Preheat oven to 350°F (176°C).
  2. Combine all the ingredients into a large bowl, then use a spoon to stir it until everything is mixed very evenly. If you need to, use your hands to knead it even more.
  3. Spray some non-stick cooking oil onto a 9×13 inch oven tray.
  4. Grab a little piece of dough, flatten it into a round circle, the shape of a cookie and place it on the oven tray. Then, repeat until all the cookies are done.
  5. Bake in the oven for about 20 minutes and allow them to cool down. If you like the crunchier, bake for 5 or more minutes longer.


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One comment

  1. Carole

    These sound interesting! I’ll definitely have to give them a try. I’ve been looking for ways to use spelt.

    In answer to your question, I like my cookies to be a bit of both. Slightly crunchy on the outside, soft and tender on the inside. A difficult balance, but one that I’ve perfected in a few of my cookie recipes.

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