Spelt Double Choc Chip & Walnut Cookie!!

by Vashte on September 5, 2014

Ancient grain – wholefood – low gluten – low sugar – all natural – baking- weightloss -fatloss – vegan

Spelt Choc Chip and Walnut Cookies - www.vashte.com

Who doesn’t love a cookie every now and then? Apparently they are ‘ bad’ for you… well that all depends on the ingredients doesn’t it! My cookies are mouthwateringly delicious – white flour free! White sugar free. Vegan. So enjoy with a lovely cup of green tea ( my preference is Madame Flavour– love her teas). It was a rainy day this cookie day so I had my ugg boots on and a plate of three- all to me. Happy days!

 

These cookies do contain some gluten as spelt has gluten- low gluten- but it’s gluten. As spelt is an ancient grain it is much less refined than regular flour. If you are ‘gluten intolerant’ try spelt – many people can enjoy this ancient grain. If you are a celiac like me – you will need to use a different flour- I give you some options below- and a couple of different photos subbing out the spelt to make them celiac friendly. Wholefood, healthy cooking is really all about understanding ingredients and knowing how to manipulate recipes to suit your digestion and palette. SO have fun with food- like I do!

I am not a ‘baker’  – I predominately make raw treats (without too many nuts and dates..); smoothies; and slow cook or dehydrate. But why put oneself in a box- if I can create these delicious morsels- so can you !!

 

What you need: 

  • 1 cup organic spelt flour
  • 1 teaspoon baking soda
  • 1/2 tsp Himalayan salt
  • 1/4 c almond mylk (homemade if you have time !) HERE is how to make your own mylk. It is easy.
  • 1/4 c melted virgin coconut oil
  • 1/4 c coconut nectar – these are not sweet cookies- if you want them sweeter- you need to add more nectar..but make the recipe first-we eat too much sugar today…..
  • 1 tspn organic vanilla paste – from the supermarket even!! It is heaven :)
  • 200 gm good quality dark chocolate (75% cacao or more!)
  • 1/4 c chopped walnuts

How to Make it Work:

  • Preheat the oven to 150C and line a baking tray with baking paper.
  • Sift spelt, baking soda together in a bowl then add salt.
  • Pour in melted coconut oil, almond mylk, coconut nectar, and vanilla – mix.
  • Add chocolate pieces (keep them chunky!) and walnut pieces leaving a little chocolate and walnut aside to sprinkle on top as decoration.
  • Wet your hands slightly and then roll into balls then place on the baking paper. If you make them big- they result in big cookies. Make them small – they are small cookies!
  • Dip a fork in spelt to lightly cover the prongs and use to flatten the cookie out. Make them quite fat if you like a chunky cookie.
  • Bake for 10-20 minutes. Keep an eye on your cookies as they are easy to burn. They are ready when they are a light brown colour all over- they need to be baked through to the middle. Watch the middle cookies- some ovens cook the cookies on the outskirts faster than the middle ones.
  • When they are done, let them cook for 3 minutes or so, then remove with a spatula to place them on a cooling rack. The longer you leave them on the baking tray- the longer they contunue to bake. They will be quite soft but will harden when they are cool.

Your house should smell amaaaazing! That vanilla is yummmmmy!!! I love my cookies warm- so go ahead – enjoy  one  before they become all boring and cold and…everyone else eats them!!

I pulled mine out a tad too soon so they were a little too moist- I use my dehydrator to finish the job when I do that – they go in for 30mins  or so on 45C – it made them perfect. I slightly over cooked my other version (with no spelt) so was extra wary on these.. !!

spelt double choc chip and walnut cookies www.vashte.com

Non gluten version:

for celiacs like me!!!

Sub out the spelt for

  • 1 cup of almond meal. Almond meal is simply almonds ground to a flour- I ground mine but left them quite chunky. You do need a fine meal otherwise you end up with quite a wet cookie which is harder to get firm.
  • add 1/4 c coconut flour as well.
  • I took the coconut oil out completely as nuts have their own healthy fats. You don’t need more.

The oven needs to be lower- so set for 130C and bake for longer at the lower heat. This will help ensure you get a crispy cookie without burning the top like I did first time round. Bake for 20 mins keeping a close eye on  them. I popped mine in the dehydrator once they had cooled for 20 mins or so- the dehydrator rocks!  If you don’t have a dehydrator and try this version- pop them in the freezer once they are cooled! Yes really! They end up deliciously crunchy and won’t freeze. Nuts in the freezer are the best place to keep them as they keep their crunchiness there- especially if they have been activated and then dehydrated. (Bonus tip!!)

Next time I make these babies- I will add raisins and take out the walnuts. Keeping the chocolate though thank you very much!

So this is my mixture using my ground almond meal- it can be easier to buy the almond meal if you don’t have the best food processor. See how chunky and nutty it looks? :

almond meal double choc chip and walnut cookies www.vashte.com

 

If you make these – let me know how you go! Leave a comment below! They didn’t last 24 hours in my house!!!

Makes 9 big fat cookies.

This is the finish product for the almond meal double chocolate chip and walnut cookies. With Madame Flavour tea.. of course !

Leave me a comment- make them! Tell me your adventure in the kitchen!!!! I love sharing!!!

Almond Meal Double Choc Chip and Walnut cookies www.vashte.com

 

 

 

 

 

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