Cookie Mad Science: Muwahahaha! I have just been down in the cookie lab, and made something I’m desperate to call Speltaway Meltaways, though I don’t think they are actually meltaway cookies. Rather, they are no-conventional-sugar chocolate chip and spelt wonders. I’m super excited to share the recipe with you!
Speltaway Meltaways (I can’t help myself):
- 1/2 cup flour (I use something known as “super grain flour” which is a mix of white and whole wheat)
- 1/2 cup spelt flour
- 1/4 cup canola oil
- 1/4 cup brown rice syrup (or use agave nectar, if you have it on hand)
- 1/4 cup pure maple syrup
- 1 T blackstrap molasses (or any you have on hand)
- 2 tsp vanilla
- 1 T tapioca starch
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup semi-sweet chocolate chips
You first want to mix the syrups & molasses with the oil. When mostly blended, add the tapioca starch and vanilla, and then really mix the heck out of that thing. I’d say stir for at least a minute, maybe two. Now, just add in the flours, salt, and baking powder. Mix until dough forms. Vegan cookies tend to not “come together” like non-vegan ones, which will usually sort of ball up on you. Instead, just make sure all the dry ingredients are incorporated. Now, mix in the chocolate chips! This is the tough part, because the dough will want to reject them. Don’t let it!
Next, and this is optional, get out a piece of plastic wrap. Use this to roll the dough into a neat log (a la tube cookies from the store). This will help you get the chocolate chips incorporated, and will let you make pretty cookies when you slice them off the log. Put the log in the fridge until it firms up. If you want to skip this and make drop cookies, just drop tablespoonfuls of dough on a parchment lined baking sheet.
Bake cookies in a 350 degree oven for at least 8 minutes, but probably more like 10 minutes. Cookies always look undercooked when you remove them from the oven, let them cool on the baking sheet and they’ll be perfect.
Let me know how this mad science works for you! I’m still trying to perfect my cookie recipe, and I would like to do it without conventional sugars. I found these to be a little bit on the dense side–but that might be good for layering or in a blondie-type situation.