Today, I made these stunning invented vegan spelt chocolate chip cream cheese cookies! You know, a while ago, I made these awesome tasty vegan no-bake cream cheese fig bars & had 1 pot of tofutti ( vegan, dairy-free & gluten-free ) cream cheese left. I had to use it, didn’t I? So, I made these fab crunchy more healthy spelt cut-out cookies! They look lovely, don’t they????
Recipe: For about 36 medium-sized cut out cookies
1 cup of vegan butter
1 cup of coconut sugar
1 cup of vegan cream cheese/ I use tofutti
2 cups light organic spelt flour
1/4 cup of vegan chocolate chips
1. In a Kenwood or bowl: cream vegan butter & vegan cream cheese together. Gradually, add coconut sugar, part by part, after mixing it in. When done, add vegan chocolate chips. Fold in the light spelt flour. Also scrape the sides & mix again.
2. Take the cookie dough out of the bowl & flour your countertop well with light spelt flour. Place the dough on it & flour a rolling-pin. Shape the dough to a thicker ball. Place cling film over the top. Place in the fridge to stiffen up, for at least 6 hours.
3. When you are ready to make cookies, take cookie dough out of the fridge. Flour your countertop & your rolling-pin too. Discard the cling-film. Roll your dough out, too a thickness of about 1/2 inch ( 1 to 1.5 cm ). Cut the dough into 2. Place the rest of the dough, into the cling-film & put it back into the fridge, for later use & to keep cool. With your cookie cutters, cut out cookies & place them carefully onto a Silpat, on an oven rack. Add with a knife & your fingers. Do the same with the rest of the dough that was in the fridge. Re-roll your dough & use it all up.
4. Preheat your oven to 180°C ( 350 F ) for about 10 minutes. Place your Silpat oven racks, into your hot oven & bake for about 11 to 13 minutes or until golden brown in colour. Transfer to a wire rack to cool down completely. Enjoy them with a loved one! When cool, eat them or store the rest of them in a cookie box!
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