Guess what I did last night? I baked! I am starting to get a hold of this multi-tasking in the kitchen. While I am preparing dinner or waiting for it to cook, I work really fast with some sort of dessert.
This coming week marks the LAST week of Whole Grains Month. This does not mean you have to stop eating while grains now but it only stops emphasizing how great grains are in one’s life. Hopefully there have been plenty of recipe to inspire healthy eating.
I realized that all my recipes during this month’s weekly giveaway were all sweet recipes. I cannot help myself but then you can;t blame me right?
I DID make savory spelt recipes but I posted these before the giveaways started. Do you remember?
Here are the recipes:
Veggie Spelt Pasta Salad
Savory Zucchini Spelt Pancakes
I also made a Double Chocolate Zucchini Bread that was super delicious! I feel like I do my best at creating dessert recipe than anything else so then I concentrate on these.
This week I decided to use one of the newer recipes posted on Nature’s Legacy that was posted in August. There is nothing better than trying a recipe that is simply perfect like these Simply Perfect Spelt Chocolate Chip Cookies.
I used the author’s base recipe and veganized it and then I added some more mixin’s to it. What was the result? A delicious and even more simply perfect cookie. The combination of chocolate and peanut butter is crazy good and the walnuts make a delicious depth.
Feel free to leave out the nuts for allergies. The cookies came out nicely golden and not dry at all. These were quick cookies to prepare and they went PERFECT with a cold glass of coconut milk. YUM
Do not forget to enter this next week’s giveaway if you did not win. See below and good luck!
Who won last week’s giveaway? CLAIRE, I will be emailing you! You won the goodies.
Spelt Choco-Peanut Butter Cookies
by Noelle Kelly / Torye Santucci
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients (2 dozen)
- 2 cups Vita-Spelt white flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) Earth Balance, melted and cooled
- 3/4 cup light brown sugar
- 2 flax seed “eggs” (2 TBSP +6 TBSP warm water)
- 1/2 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 1 cup Sunspire vegan peanut butter chips
- 3/4 cup walnut bits
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
In a medium bowl whisk together spelt flour, baking soda, and salt; set aside.
Using a whisk, beat the melted butter and brown sugar until combined. It will turn into a caramel color(1-2 minutes). Mix in the vanilla and flax “eggs” until combined (about 30 seconds).
Using a spatula, slowly add the dry ingredients and mix until just smooth (about 45 seconds).
Mix in the chocolate chips, peanut butter chips, and walnuts bits.
Using a small scoop portion out 12 cookie dough balls onto each baking sheet. Space dough balls 2 inches apart.
Bake until the edges are golden but the centers are still soft and puffy for 12 minutes). Repeat with the rest of the batter to make 2 dozen cookies.
Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer parchment paper and cookies to a wire rack to cool completely.
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