Chewy soft batch vegan chocolate chip cookies made without dairy and eggs. These have a rich, full flavor that's hard to beat!
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Make the flax seed eggs: Place the flax seed meal and water in a small bowl, and let it form a gel. This should take about 3 minutes or so.
In a large bowl, beat buttery spread and sugars until fluffy. Add the maple syrup and flax eggs and beat.
Add the spelt flour, baking soda and salt. Mix until combined.
Stir in chocolate chunks.
Drop spoonfuls onto the parchment lined cookie sheet. Leave about an inch and a half between cookies. You should be able to fit 12 cookies on a sheet. Set remaining batter aside.
Bake for 10-12 minutes. Check them at 10 minutes, you don’t want to over bake. In my oven, 12 minutes was perfect. Allow to cool on the cookie sheet.
Repeat with remaining batter.
Store cookies in an airtight container.
You can freeze this batter if you like, just drop it by spoonfuls onto a cookie sheet, then freeze. Once the dough balls are frozen, place in a freezer bag and freeze for up to three months.