EDITED: After some research from the two celiac sufferers in the office, we determined that spelt is NOT gluten-free, however it is not quite as glutinous as regular wheat flour and can be tolerated by some people with gluten allergies. sorry for the confusion! if any celiac sufferers have experience with spelt, please let me know!
what a long name for a cookie!
i made these because yesterday some AMAZING looking cookies were delivered to the office, and vegan me and our gluten-free intern were sad to be missing out.
this is made with spelt, which i love! it’s an ancient grain and it has more protein than normal flour, so i like to bake with it even though i’m not GF.
this is based on the chocolate chip cookie recipe from the ppk.
1/2 c. brown sugar
1/4 c. white sugar
2/3 c. canola oil
1/4 c. vanilla almond milk (or whatever non-dairy milk you like - if you don’t use vanilla, feel free to add more extract)
1 tbs tapioca flour (or cornstarch)
1 tsp vanilla extract
1 1/2 c. spelt flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
a generous shake of chocolate chips and chopped pecans. i usually eyeball this one, but definitely less than a cup!
Preheat oven to 350 F.
Mix together sugars, oil, milk and tapioca flour. Use a pastry cutter, whisk, or fork for this step. Great tip from the PPK- mix really well, for about 2 minutes, until it resembles smooth caramel. Add the vanilla.
Add 1 cup of the flour, the baking soda, the baking powder and salt. Mix until well incorporated. Add in the rest of the flour. Shake in however many chocolate chips and pecans you like and mix them in with a wooden spoon or your (washed) hands.
I like to use a cookie scoop for this part, but you can use your hands or a tablespoon too. Scoop the dough onto a cookie sheet lined with parchment paper and smoosh the dough down a little bit with two fingers. Space them out evenly so you fit about 12 on a sheet. Bake for 8-10 minutes and let cool for a few minutes before nomming.