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Vegan Chocolate Chunk Spelt Cookies

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4.8 from 5 reviews

  • Author: Joscelyn Abreu
  • Total Time: 47 mins
  • Yield: 1224 cookies 1x


Delicious, bakery-style chocolate chunk cookies with large bites of melty chocolate throughout. Vegan friendly with refined sugar free option.


  • ½ cup (105 g) coconut oil or regular/dairy-free butter, melted
  • 1/3 cup (68 g) cane sugar or coconut sugar
  • 1/3 cup (85 g) dark brown sugar (packed) or coconut sugar
  • ¼ cup (60 mL) almond milk or other milk of choice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (210g) spelt flour (can also use all-purpose or half spelt/half all-purpose)
  • 1 teaspoon salt (cut in half if using salted butter)
  • ½ teaspoon baking soda
  • 68 oz dairy-free semi-sweet or dark chocolate chunks or chips
  • flaked sea salt, for sprinkling (optional)


  1. Line a baking sheet with parchment paper or nonstick mat and set aside.
  2. In a large mixing bowl, combine melted oil/butter with sugar(s) until smooth. Add milk and vanilla extract, stirring until well blended.
  3. Stir in flour, salt, and baking soda, and then fold in chocolate chunks/chips. Cover bowl and refrigerate for at least 30 minutes. About 10 minutes before baking, preheat oven to 350ºF.
  4. Scoop dough onto cookie sheet, either in 2 tablespoon or 1/4 cup increments, depending on how big you want your cookies, leaving space between for spreading.
  5. Bake for 12–15 minutes, or until cookies are lightly golden around the edges. Slightly cool on the pan before transferring to a cooling rack. Makes 1–2 dozen, depending on size.
  • Prep Time: 35 mins
  • Cook Time: 12 mins
  • Category: dessert, cookies, vegan