Walnut Chocolate Chip Spelt Cookies

I finally did it.

I jumped on the Dreena Burton bandwagon! And let me just say how happy I am to be here. The woman is a genius I tell you.

It’s not like I was avoiding Dreena and her recipes. She’s ALL over the blog world, and I’ve done my fair share of oohing and ahhing over her creations. But I’m careful with my pennies and always felt I should make more use of the cookbooks I have before purchasing new ones. I guess that belief slipped my mind when I saw eat, drink + be vegan at the bookstore the other day. I knew I had to have it. So into my collection it went!

The first ed+bv recipe I set my sights on was for the infamous Super-Charge Me! Cookies. OMG – they were like little balls of nutritious crack. I would have loved to share them with you all, but since Dreena hadn’t posted the recipe on her site, no dice! So to celebrate my newfound Dreena love, I found another one of her cookie recipes that was on the internet to modify and write about.

Oh, and wouldn’t you know, Dreena posted the Super-Charge Me! Cookie recipe this week? Go figure!  Or go make them.  You won’t regret it.

Anyway…

Here’s the recipe I followed to make Walnut Chocolate Chip Spelt Cookies:

1 cup spelt flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup Sucanat

1/4 teaspoon salt

1/3 cup maple syrup

1/4 teaspoon molasses

1 teaspoon vanilla extract

1/4 cup vegetable oil

1/3 cup grain sweetened chocolate chips

1/3 cup chopped walnuts

Preheat the oven to 350*F. In a large bowl, mix together spelt flour, baking powder, baking soda, Sucanat and salt. In a separate bowl, stir together maple syrup, molasses, vanilla extract and canola oil until well combined. Add wet ingredients to dry ingredients and mix until just combined. Stir in chocolate chips and walnuts. Place spoonfuls of batter on cookie sheets and bake for 10-11 minutes. Makes 12 cookies.

These cookies were YUM! After tasting my Maple Almond Butter Cookies and these, I am convinced that maple syrup = cookie perfection. It really adds a depth of flavor and keeps cookies wonderfully moist and gooey. Seriously, that stuff’s not just for pancakes.

The only thing I’d change about this recipe next time around is leaving the molasses out. I’m not buying that 1/4 teaspoon is making a huge difference when spread throughout 12 cookies. I mean, really, that’s 1/48 teaspoon in 1 cookie. You know? Other than that, A+.

What’s your favorite chocolate chip cookie recipe?

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