cosmic chocolate chai cookies

These are an adaptation of my favorite go to vegan spelt cookies.

Yesterday I started the day off with a total pantry overhaul, out with the everything and in with the tidy sorted, labeled, food-saver’d, mouse proof stocks for the winter. The chickens were in heaven as it rained down old rice crackers, and bits of random cereal and sea weed, and as it turned out my family and dinner guests were also blessed with the pantry clean, as I just kept pouring nut, seed, and oat finds into a giant measuring cup to make these divine little cookies.

The best thing about this recipe is you can use 6 cups of anything you have on hand in any proportion along with the flour and wet ingredients, and you’ll always yield a great result. I have done coconut + oats, as well as every dried fruit and nut on the planet, just chocolate and oat, just granola… whatever you have will fly.

In a large bowl combine:

3/4 cup oil

1 cup almond milk

1/4 cup molasses

1/4 cup water

blend well and mix in:

2 cups of spelt flour (although any flour should do the trick here… even straight up rice flour)

2 tsp salt

1 tsp cinnamon

2 tsp chai masala (you all know by now I wouldn’t use anything other than chamela giri’s masala spices! But you could use substitute 2 tsbp of cocoa powder instead)

1 cup cane sugar

Now add 6 cups of goodies.

(I used roughly: half rolled oats, 1/4 chocolate chips, to 1/4 assorted bits of; flax, hemp, pumpkin seed, almonds and a dash of toasted millet)

mix through, portion and bake at 350º for 15-20 minutes (depending on the size of your cookie)

*the top never appears “baked” in the classic sense, but the bottom edges will start to brown and you should be able to tip the cookies to ensure the bottom is set and golden.. then away you go, start sharing the goodness.

This HUGE cookie batch yields 54 x1 oz cookies

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