I am launching the feature with one recipe—delicious vegan chocolate chip “cookie” wedges. I am still doing my cleanse, but, as I said, I haven’t given up sugar, and who doesn’t need a little treat now and then? And, these little treats are made with spelt flour rather than traditional white flour. Feel free to use white flour if you like.
These wedges are chewy, with a dense oat-y texture and a yummy chocolate chip cookie taste. I love the combination of oats and chocolate, almost as much as I love chocolate and peanut butter.
Try serving them warm with a little chocolate drizzle and some vanilla ice cream.
Let me know what you think of the new feature and of the recipe!
Chocolate Chip Cookie Wedges
Prep Time: 15 minutes
Cook Time: 30 to 40 minutes
Keywords: bake dessert vegan vegetarian nut-free chocolate chips cake cookie
- 1 cup light spelt flour
- 3 cups quick oats
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup vegan margarine
- 1 cup packed brown sugar
- 1/2 cup organic cane sugar
- 1 tsp egg replacer in 2 tbsp water
- 1/4 cup soy milk
- 1 tsp vanilla
- 3/4 cup non-dairy chocolate chips
Preheat oven to 350 degrees fahrenheit.
In a medium bowl, combine flour, oats, baking soda and salt.
In a large bowl, beat margarine, sugars, egg replacer, soy milk and vanilla with an electric mixer on medium speed until well mixed. Add the flour mixture gradually, mixing on low speed until blended. Stir in chocolate chips.
Press dough firmly into greased or sprayed 10 inch springform pan.
Bake for 35 to 40 minutes until golden on top. Cool before cutting into wedges.
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