Introduction: Vegan Spelt Double Chocolate Chip Cookies!
Yesterday, I made these divine wonderful cut-out cookies! They are very simple to make! They are crunchy cookies & I added chopped vegan white chocolate & chopped vegan milk chocolate to it all! So they are like Heaven! ;) They are excellent as a delightful food gift & greatly enjoyed with your vegan café latte! xxx
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Gather Your Ingredients!
Recipe: For 30 small to medium-sized cookies
150 gr softened salted vegan butter (1 cup + 1/8 cup)
225 gr wholemeal spelt flour (2 cups)
60 gr coconut sugar (1/3 cup+less than 1/8 cup)
1 tablespoon unsweetened almond milk
40 gr vegan white chocolate pieces (1/4 cup)
40 gr vegan milk chocolate pieces (1/4 cup)
Step 2: Method!
1. Take your Kenwood & place your bowl & K-paddle in. Add softened butter & coconut sugar. Cream until fully mixed & creamy on medium-speed. Check often! It will be beige-brown in color. Add spelt flour. Mix until fully mixed in. Sometimes, stop the machine & scrape the sides & mix again & again. Add almond milk & mix in.
2. I took my food processor & added the vegan white chocolate pieces & the vegan milk chocolate pieces & pulsed until they were to my liking. I ended up with smaller bits of chocolate & a bit of chocolate powder. This is what I wanted! Add this chocolate mix to your dough. Mix on medium to high-speed until joined.
3. Take your dough out of the bowl & mix with your hands together. Make a ball-shape & place in cling film in the fridge for about 35 minutes. Do the cleaning up or pour yourself a glass of wine,…go on, you deserve it! ;) 4. Preheat your oven to 180° C ( 350 F ) for 10 minutes. Take your dough out of the fridge & out of the cling film & cut your dough into 2 equal sides. One, you are going to work with & the other, place it back into the fridge, in the cling film, for later on. Flour your kitchen counter with some of the whole-wheat spelt flour. Flour a rolling-pin too, to prevent sticking to the dough! Place this dough on your kitchen counter & flatten it out with your hand palms & with your rolling-pin! Roll the dough into 4 directions until you end up with a dough, equal in thickness, about 0.5 cm thick. You can make the cookies thicker, if you like, but I like mine this way! :) When you have the right thickness, place your cookie cutters into the dough & push them really into it. With help of your hands, push the dough, right into the sides & all over the base of your cookie cutter. With help of a knife, cut outside the cookie cutter, the remaining dough. I like to push many cookie cutters besides each other & when you have cut them out, carefully remove them with your hands, shake off excess of flour & place them, spaced apart on a Silpat or cookie sheet, directly on an oven rack! Bake in the middle of your oven for about 12 minutes. Your cookies will have darkened, browned & your house will smell amazing! Take them out of the oven & leave them for 15 minutes on the Silpat to cool down a bit & to firm up further! After 15 minutes, carefully remove them from the cookie sheet & place them on a wire rack, spaced apart, to cool down completely! Re-use all of the dough. Do the same with the remaining cookie dough. You will love them too! They are a bit sweet but not too much but just right! They are perfect on their own, lovely with a good vegan café latte or a mug of tea!
You also can find this tasty crunchy cookie recipe on my blog here: http://sophiesfoodiefiles.wordpress.com/2014/12/15/vegan-spelt-double-chocolate-crunchy-cookies/