Chocolate chip cookies VEGAN

We have a chocolate season all the time and we don't bake these cookies very often, but we like them very much. Still warm, they are just perfect addition to your coffee or tea. They are also super sized to pack with you on a hike or trip. They also have enough energy and I admit that in their preparation I use mostly whole grain spelt flour and no one has ever noticed and I have a better feeling that candy is a bit healthier :)


You will need:

100g melted coconut oil
150g dark muscovado sugar
55g water (plant based milk)
280g spelt flour 
1Tsp baking soda
1Tsp baking powder
0,5Tsp salt
1,5Tbsp potato starch
160g chocolate chips 




Combine melted oil, water and sugar, stir well. In another bowl mix flour, baking powder, soda, starch, salt and vanilla, then stir in wet ingredients to form a dough. Keep stirring until a cookie-dough texture is achieved. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake for 9 minutes on the center rack at 180C. They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up.