All that and a bag of chips. Except, you know, without the chips.


Is there anything a chocolate chip cookie can’t do? I didn’t think so.

I decided I needed to make these Vegetarian Times’ Chocolate Chip Spelt Cookies again, and thought I might as well post the downsized recipe here, for 2 big cookies (think store-bought size).

preheat oven to 375F. prepare a cookie sheet with parchment paper or Silpat. I actually used the toaster oven again and didn’t even coat the sheet with anything, it worked out fine.

3 T crunchy natural peanut butter
3 T pure maple syrup
1/4 t pure vanilla extract

whisk all these ingredients in a medium bowl.

1/4 cup + 1/2 T light spelt flour (spoon and level for the cup, scoop and level for the T)
1/8 t baking soda
pinch sea salt
2 T semisweet chocolate chips

whisk together in a small bowl, add to wet ingredients and stir until well combined.

separate dough into two, flatten it to about 1/2-inch thickness: the cookies will flatten down just a little bit while baking.

bake for 12-15 minutes, you want them to be golden brown and set. let cool on cookie sheet for 10 minutes. finish to cool on rack.

  • Ricki says:

    Great idea to make 2 cookies–that way, if you eat the whole batch, no guilt! I also liked the PB/pumpkin spread. I used to eat baked sweet potato topped with warm PB for brekkie–seems very similar.

  • Wheeler's says:

    Wow everything looks delicious! Let us know how those pumpkin carob muffins taste!

  • yes!!! thanks for the small-batch cookie recipe – i always bake this way and will be trying these for sure.

    and oh my goodness! that pumpkin peanut butter sandwich sounds freakin’ awesome. you know, you feed yourself really well.

  • vaala says:

    Oooo, I love spelt flour…must give these a go.

  • I’m so happy to find your blog. What gorgeous photos. And the smoky corn pie from previously looks divine.