Vegan spelt chocolate chip cookies

This is one of my favourite recipes to date. A twist on the classic chocolate chip cookie without trying to turn it into something it isn’t. White spelt flour gives a subtle nuttiness whilst still being light and fluffy, and dark chocolate matches that rich flavour. They went down an absolute treat both at work and with my family! Easily made in well under 30 minutes, so long as you have a few cupboard staples to hand my chocolate chip cookies can quickly be made ahead of last minute guests or when you realise that you’ve eaten the last of the Christmas cake and fancy something sweet. These cookies will keep fresh in an airtight container and will freeze raw -follow the steps all the way to forming balls of cookies, then freeze. You’ll be able to bake them straight from frozen, just cooking for an extra couple of minutes. 

Whitworths challenged me to simply add their new seed range to some of my recipes. Their four seed mix is perfect here, adding a little crunch to the soft cookies. The idea here is that the range can be easily added to any recipe that you have just to give it a little boost. I love having a mix of pumpkin, sunflower and two kinds of linseeds (flaxseed) in this bake. You could use your own seed mix or just stick to pumpkin seeds if you prefer -either way you’ll have delicious cookies to tuck in to!

Vegan spelt chocolate chip cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12 cookies
  • 1 tbsp ground flaxseed + 2 tbsp water
  • 60g / ¼ cup dairy free butter or coconut oil
  • 175g / ¾ packed cup brown sugar (cane, coconut etc)
  • 2 tsp vanilla extract
  • 210g / 1½ cups white spelt flour
  • 50g / 2 tbsp ground almonds (optional)
  • 1 tsp baking powder
  • 40g dark chocolate chips (I used Om Bar's buttons and chopped them into rough halves)
  • 40g Whitworths mixed seeds
  1. Preheat an oven to 180 C / 160 C fan / gas mark 4, then line a baking sheet.
  2. Mix the flaxseed and water together, then set aside for a few minutes to thicken.
  3. Beat together the butter/oil with the sugar and vanilla extract. Once thickened, add in the flaxseed and beat until smooth.
  4. Next, stir in the flour, ground almonds, chocolate and seeds. The cookie dough should be thick, but if needed, add a small splash of water or milk alternative to help it come together.
  5. Using either teaspoons or your hands, form balls of dough and place on the baking sheet with enough room to spread.
  6. Bake for ten minutes until starting to colour, but still soft. Allow to cool slightly before eating.

Psst -the raw cookie dough is also pretty delicious too. You can easily adapt this recipe to add in other ingredients, such as dried fruit or nuts. Just keep the quantities the same as the chocolate and seeds, and chop larger ingredients up if needed.

Like this recipe? Scroll down and pin the recipe image. You might also like my cardamon and pistachio hot chocolate, or pumpkin peanut butter granola cups.