Vegan Spelt Walnut Dark Chocolate Chip Cookies
Chewy vegan cookies made with nutrient-rich spelt flour, toasted walnuts, and 80% dark chocolate chips, sweetened naturally with maple syrup and Sucanat. The molasses adds depth while coarse sea salt enhances chocolate flavor. Perfect for a wholesome treat that works for vegans, gluten-free dieters (when spelt is tolerated), and anyone seeking a less-refined-sugar cookie. The combination of crispy edges with soft centers creates ideal texture contrast.
Ingredients
- 2 cup spelt flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup Sucanatcoconut sugar1:1vegan sweetener
neutral flavor
- 1 teaspoon coarse sea salt, divided
- ⅝ cup pure maple syrup
- ½ teaspoon molasses
- 2 teaspoon vanilla extract
- ½ cup coconut oil, melted and cooled
- 4 ounce dark chocolate 80%, finely chopped
- ⅝ cup walnuts, very finely chopped
Instructions
- 1
Line two baking sheets with parchment paper or silicone mats.
- 2
Preheat oven to 350F.
- 3
Mix spelt flour, baking powder, baking soda, Sucanat, and half the sea salt in a large bowl.
- 4
Stir maple syrup, molasses, vanilla extract, and melted coconut oil together in a separate bowl.
- 5
Add wet ingredients to dry and stir until just combined.
- 6
Fold in dark chocolate and walnuts.
- 7
Spoon batter onto prepared sheets, spacing 1-2 inches apart.
- 8
Sprinkle remaining sea salt on each cookie.
- 9
Bake 12-15 minutes until edges are lightly golden and centers remain soft.
- 10
Cool on pan for 5 minutes, then transfer to cooling rack.
Tips
Don't overmix batter after combining wet and dry ingredients to maintain tender, chewy texture and prevent tough cookies.
Toast walnuts lightly before chopping for deeper nutty flavor and improved digestibility of their natural oils.
Chop dark chocolate by hand rather than using food processor to create distinct, toothsome pieces throughout.
Good to Know
Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze in an airtight container for up to 3 months.
Prepare batter up to 24 hours ahead and refrigerate. Scoop onto baking sheets and bake from chilled for best texture.
Serve at room temperature with hot coffee, tea, or non-dairy milk. Include as part of a dessert spread or packed lunch.
Common Mistakes
Overmixing wet and dry ingredients to avoid dense, tough cookies with poor rise.
Skipping the cooling period on the pan to avoid cookies falling apart when moving to rack.
Baking longer than 15 minutes to avoid hard, dry cookies instead of chewy centers.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without molasses?
Yes, molasses adds depth but is optional. Increase maple syrup by 1/2 teaspoon or add 1/4 teaspoon blackstrap molasses powder if available. Cookies will be slightly less complex in flavor.
How long will these stay fresh?
In an airtight container at room temperature, 5 days. Frozen, they last 3 months. Reheat briefly in a 300F oven to restore chewiness if they've hardened slightly.
Can I substitute the dark chocolate?
Yes. Use milk chocolate, vegan white chocolate, or chopped chocolate-covered nuts at 1:1 ratio. 70% or higher cacao works best to avoid overly sweet cookies.