Vegan, plant based chocolate chip cookies made with spelt flour; a great alkaline substitute for wheat. Maple syrup, agave & date sugar are also excellent for replacing regular sugar. Same with sea salt or Himalayan for table salt. This recipe is vegan, alkaline, plant based, dairy-free, soy-free and no sugar added.
- 2 1/4 cups spelt flour (sprouted spelt flour is recommended)
- 2 tbsp sea moss + 2 tbsp water (or your vegan substitute for 2 large eggs)
- 1/2 tsp fresh baking soda (you can leave this out but know that the cookies will not rise so you will end up with flat crispy cookies)
- 1 tsp sea salt (a bit less if using Himalayan salt)
- 1 cup vegan butter substitute
- 3/4 cups 100% pure maple syrup (Grade B) (or 100% pure Agave nectar or granulated date sugar)
- 1 tsp alcohol free vanilla extract (or vanilla bean)
- 1 cup chopped walnuts
- 1 handful of cacao nibs (or one 100% unsweetened dark chocolate bar, make sure there's no soy lecithin or sugar)
Preheat: oven to 350° F
Combine: flour, baking soda and 1 tsp of salt in a small bowl. Beat almond milk, lime juice, 1 tsp salt, coconut oil and olive oil in one bowl. Add maple syrup, vanilla extract and sea moss beating well after each addition. Gradually beat in flour mixture. Stir in chopped walnuts. Refrigerate for 2 to 4 hours or until the dough is hardened. Make round balls with your hands about the size of a table spoon and drop onto ungreased baking sheet. Add 2 or 3 small cocoa nibs to each cookie.
Bake: for 7 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Yields 55-60 cookies.
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