Ultimate Vegan Spelt Cookie Recipe

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Sometimes the typical chocolate chip cookie only won’t perform. Or, alas, you’ve ever been invited into a vegetarian potluck! Maybe your child or friend is mildly allergic to wheat and warrants a delicious, wheat-free deal with. Perhaps, you don’t have some diet or allergies concerns, but only need to try out something new.

Whatever the case might be, the Ultimate Vegan Spelt Cookie is the ideal anytime meal which satisfies even the mightiest cookie-craving. The ultimate outcome: a sweet peanut butter oatmeal cookie with a hint of exotic coconut, not too crispy but not overly soft&# 1 8211;the ideal cookie which everybody can enjoy.

Why Spelt Flour?

If # & you 8217;ve never utilized spelt flour for baking, here are 3 reasons why you might want to give this superb grain a try:

1. Spelt is simple to digest. Because it is much more water-soluble compared to other grains, spelt could be digested more easily.

2. Spelt can foster energy. Eating one Ultimate Cookie as a snack between meals can satisfy your craving for sweets while increasing your energy amount (not to mention the nutritional value of peanut butter, vanilla and coconut).

3. Spelt tastes good. Spelt flour is light and essentially flavorless; what you preference in the cure, whether it&# 1 8217;therefore a cookie, a piece of cake or a scone, are the yummy ingredients, maybe not the flour.

Additionally, it&# 1 8217;so important to be aware that spelt is not entirely gluten free, nor are yogurt if they are increased in the vicinity of wheat. This recipe might not be suitable for an individual with acute allergy problems or celiac disease.

Ultimate Vegan Spelt Cookie

Ingredients:

1 1/2 cups organic spelt flour (white or wheat)

1 cup organic rolled oats

1/2 cup organic coconut scents

1 tablespoon. Flaxmeal

1 teaspoon. baking powder

1/2 tsp. Salt

1 1/4 cups organic all-natural peanut butter

1/3 cup organic coconut oil

1/4 cup warm water

1 1/2 tsp. Organic vanilla

1 cup vegan organic sweetener of choice*

*The sweetener you opt for will likely affect the consistency of the cookie. Maple g, for instance, might make a crunchier cookiecutter, while brown sugar (which, of course, needs to be assessed because vegan) will create the cooked dough a bit thinner. I favor Sucanat, which is simply unrefined whole cane sugar and may be seen most easily at a natural food shop; simply because Sucanat doesn’t dissolve entirely, the baked cookie features a super-sweet pinch, however is also moist in the middle.

Directions:

In a medium bowl, combine the spelt flour, oats, coconut flakes, flaxmeal, baking powder and salt and stir well. Set aside. In a large bowl, combine the peanut butter, coconut oil, warm water, vanilla and vegan sweetener and mix until smooth. Slowly include dry bowl ingredients into peanut butter mixture, mixing everything together until well mixed.

Set oven to bake 400 degrees. Roll bread into 2 or 1 inch chunks and place equally onto ungreased cookie sheets. Press the bread chunks using a fork into (roughly ) 1/4 inch thickness (because you’d ordinary peanut butter cookies). This recipe will yield 18-24 cookies depending on size taste. Bake to get 10-12 minutes, less for a softer cookie, a couple of minutes longer for an extra-crunchy cookie. Let trendy and enjoy!

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