nutritional information

Per COOKIE:

  • Calories: 237
  • Protein: 6 g
  • Total Fat: 11 g
  • Saturated Fat: 3 g
  • Carbohydrates: 31 g
  • Sodium: 238 mg
  • Fiber: 2 g
  • Sugar: 19 g
Vegan

Chocolate Chip Spelt Cookies

Chocolate Chip Spelt Cookies

Makes 24 cookies

The ingredient list for this recipe looked so simple, no one at VT was prepared for how delicious these cookies turned out. Peanut butter and maple syrup hold the cookies together and help keep them dense and moist.
  • 1 ½ cups crunchy peanut butter
  • 2 ¼ cups spelt flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 ½ cups maple syrup
  • 2 tsp. vanilla extract
  • 1 ½ cups vegan chocolate chips, such as Sunspire
  1. Preheat oven to 375F. Coat baking sheets with cooking spray, or line with parchment paper. Spoon peanut butter into microwave-safe bowl, and heat on high power 30 to 45 seconds, or until melted, stirring once or twice.
  2. Combine flour, baking soda and salt in large bowl. Stir in peanut butter, maple syrup and vanilla until blended. Fold in chocolate chips.
  3. Drop 2 Tbs. dough for each cookie onto prepared baking sheet, and flatten slightly. Bake 15 to 17 minutes, or until golden brown. Cool 5 minutes, then transfer to wire rack to cool completely.
November 2006

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comments

I've baked a lot o cookies, and these were a fail.

Lorne - 2013-03-03 00:33:57

These were delicious, but too, too sweet even after making some changes. Here's what I did for a half recipe. 1/4 c. butter, 1/4 c. smooth, all-natural peanut butter, & 1/4 c. applesauce. Then I reduced the maple syrup to half (or a quarter since I was doing a half batch). Next time, I will cut the maple syrup down again and see how they come out. I undercooked them ( as suggested by another reviewer) and they came out soft but crispy on the edges. Really yummy!

Beloved - 2012-10-09 00:53:41

I have a house full of kids that LOVED them! They were eating them faster than I could cook them!

Melissa - 2012-01-30 15:20:43

Substitute chocolate chips for raisins or chopped dates? I'm confused. The recipe already calls for chocolate chips, not raisins or dates. Do you mean to substitute raisins or chopped dates for the chocolate chip?

Autumn - 2011-04-21 17:54:00

I made this twice - the first time I got the taste right and the 2nd time I got the texture right. My recommendations are to half the sugary syrup (e.g. corn syrup or honey or maple syrup), cook at 315F for 13 mins, and substitute chocolate chips for raisins or chopped dates. Third time's a charm and I know they'll be yummy and soft!

Shelly - 2010-10-31 18:44:13

I'm sorry, but I disagree with all of you. These are not something I would try again. They are bland and not at all like what I expected.

missa - 2010-10-15 21:52:26

These are my absolute favorite cookies. Sometimes I use whole wheat pastry flour if I don't have spelt flour- just as delicious. Also, I used up some chopped Ibarra Mexican Chocolate I had lying around instead of the standard chips- cinnamon goodness (but not as healthy)!!!

Lizz - 2010-08-29 11:16:32

Totally delicious! I turned down the heat to 340 and baked for 15 minutes. Perfectly soft in the middle. These are just sweet enough with grain-sweetened chocolate chips and fresh ground peanut butter. A complete winner in my book and my 5 year old's!

Anonymous - 2010-08-18 20:47:36

yummy

zya - 2010-06-02 22:42:52

If they're not moist at all, you might be overcooking them. The first time I made them they were nice and moist and the second time I accidently cooked them longer and they were cruchier. Try just cooking them at a lower temp or for less time. These were great for me!

Joe - 2010-05-01 21:44:06

I made my own low-glycemic version of this recipe for diabetics and people with high blood sugar and they turned out great! Instead of the maple, I used 1/2 cup agave nectar. Also, I only put in 1/2 cup chocolate chips instead of 1 1/2.

Madison - 2010-02-13 19:14:47

Fantastic! I did need to reduce the sweetener by 1/2 cup, but loved these cookies.

Anonymous - 2010-02-01 15:16:03

i find undercooking them makes them a little richer and less dry (especially since this batter can be eaten raw). if not, taking a moistened paper towel and wrapping the cookies, then microwaving for 20 seconds turns each dry cookie into a hot, almost fresh baked cookie.

jenn - 2009-12-29 14:28:53

Not too sweet for me! Try adding more maple and less flour? I make these all the time, love how quick I can mix em up and pop them in the oven!

Sarah - 2009-11-11 22:53:47

The cookies weren't moist at all (not so much a problem) and much too sweet

Anonymous - 2009-03-27 16:45:29