We’ve perfected this healthier spelt chocolate chip cookie recipe with no crazy ingredients! They have great texture, not too runny and flat NOR too dry and chunky.
We bring these cookies to family gatherings and parties all the time and nobody even knows they are eating whole grain spelt.
(If you don’t know, spelt is an ancient form of wheat that causes less autoimmune flares for some people than wheat, my husband being one of those people. It does still contain gluten, so if you have Celiac’s disease don’t eat spelt unless it is in a sourdough bread with a very long rise time.)
While I recommend eating most of your grains sprouted, soaked or fermented, we love this recipe for those times when I didn’t plan ahead and we just need to whip up a quick batch of cookies.
They feature freshly ground, whole grain spelt flour, instead of wheat, which means my hubby can eat them with no negative side effects, even though it’s not fermented in a sourdough.
We choose to grind our own spelt into flour because I like to store spelt berries in bulk. Spelt berries can store a long time at room temperature without going rancid, but flour goes rancid quickly. If you choose to buy spelt flour, store it in the freezer.
I provide the weight of the spelt flour because freshly ground flour is fluffy and one cup will not be one cup. However weight remains the same whether the flour has settled or not.
Spelt Chocolate Chip Cookies
- Grain Mill
- 2.25 cups whole grain spelt flour 320g
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 8 tbsp butter softened, but not melted
- 1 cup pure maple syrup
- 2 eggs
- 1.5 tsp pure vanilla extract
- 10 oz dark chocolate chips
- Preheat the oven to 350F and line a sheet pan with parchment paper.
- In a medium-size mixing bowl, whisk together the spelt flour, salt, baking soda, and baking powder. Set aside.
- In a separate large bowl, cream together the softened butter and maple syrup. Next, beat in the eggs and vanilla.
- Mix the flour mixture into the wet ingredients. Fold in chocolate chips.
- Scoop the dough onto the sheet pan, placing the dough about an inch apart on the pan to allow for spreading.
- Bake for 10 minutes, depending on size, until lightly browned on the edges and slightly firm in the center.
- Let the cookies rest on the hot baking pan for 3 minutes. Remove to a cooling rack.
Did you try this recipe? Let us know! Leave a comment!