These Spelt Flour Chocolate Chip Cookies are my healthier take on the classic chocolate chip cookie. These cookies have crispy edges and a soft center, with chocolate pools in every bite. They are made using rapadura sugar (an unrefined sugar) and other wholesome ingredients.
Spelt flour is an ancient grain and is the original wheat flour. Spelt flour has a slightly nutty flavor and bakes very similarly to wheat flour. In this cookie recipe we use spelt all purpose flour.
I love that alternative grains like spelt flour are becoming more widely available now. I can find all of the ingredients I need for these cookies at my local supermarket! Most of these simple ingredients are available from most local grocery stores. You will need:
- Spelt flour - you can use wholemeal spelt flour or white spelt flour.
- Rapadura Sugar - Rapadura Sugar is made from evaporated cane juice, which means it is much less processed than white sugar or brown sugar but still behaves much like regular cane sugar.
- Baking Powder - aluminium free, gluten free baking powder is best but if that is not accessible then use regular baking powder.
- Sea Salt Flakes - if using granular sea salt then cut the amount in half (only use a pinch) as it is much saltier than the flakes.
- Dark Chocolate Chips - preferably organic dark choc chips but use whichever chocolate bits you prefer - I always opt for dark chocolate as there is less additives.
- Unsalted Butter - I always opt for butter from grass fed cows as it is higher in ALA (the precursor to omega 3).
- Free-range Large Eggs - the egg needs to be room temperature so it can homogenise harmoniously with the butter (which also needs to be room temp).
- Vanilla Extract - probably the thing I love most about baking is smelling the vanilla extract!
- Electric mixer or stand mixer
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon
- Cookie trays / baking sheets
How to Make Chocolate Chip Spelt Cookies
Follow these simple steps to have delicious cookies in just 24 minutes.
STEP 1: Cream the butter. Preheat the oven temperature to 180 degrees C (356 F). Place the butter and rapadura sugar into a large bowl. Use electric mixer on a medium speed to beat until creamy.
STEP 2: Add egg. Crack a room temperature egg to the bowl and beat until light and fluffy. Add the three teaspoons vanilla extract and beat on a medium mixer speed to combine.
STEP 3: Add flour. Sieve the flour and baking powder into the bowl. Add the sea salt and beat until just combined.
STEP 4: Add chocolate chips. Add the chocolate chips to the bowl and stir with a wooden spoon to combine.
STEP 5: Scoop cookies. Line two baking sheets with parchment paper. Use a spoon or cookie scoop to scoop cookie dough balls onto the cookie sheet (about 2 tablespoons of dough), placing them at least 2 inches apart.
Hint: Make sure to scrape down the sides of the bowl, to get every little bit of cookie dough.
STEP 6: Bake. Bake cookies on the middle oven rack for 15 minutes or until golden brown with crisp edges. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Use room temperature butter and egg to prevent the mixture splitting.
This original recipe for these spelt flour cookies is perfect just as it is, however there may be some ingredients you wish to swap or can't find. See the possible substitutions below.
- Spelt flour - spelt flour can be swapped for regular whole wheat flour. You can use either wholemeal spelt flour or white spelt flour. I advise against using whole grain spelt flour, however.
- Rapadura Sugar (Unrefined sugar) - swap for coconut sugar, light brown sugar or dark brown sugar if you can't find rapadura sugar.
- Dark chocolate chips - swap for roughly chopped dark chocolate or dark chocolate chunks for delicious spelt chocolate chunk cookies.
- Butter - to make vegan chocolate chip cookies choose vegan dark chocolate and swap butter for vegan butter.
Store cooled cookies in an airtight container for up to 5-7 days.
No. Spelt flour is in the same family as wheat and is not gluten free.
If you have a gluten intolerance then you can try the recipe with a plain gluten free flour blend (I haven't tested this yet so I can't guarantee that it will work perfectly!).
This is completely up to you. If you don't chill the dough, like I didn't, you will get a slightly flatter cookie (like the ones pictured). If you chill the cookie dough for an hour, you will get a slightly more shapely cookie. It's not a big difference and completely a personal choice.
Looking for more spelt flour recipes? Try these...
- Electric Beater
- Measuring Cups & Spoons
- Cookie Scoop or Dessert Spoon
- Baking trays
- Baking Paper
- 125 grams butter room temperature, cubed
- ¾ cup rapadura sugar or coconut sugar
- 1 egg free range
- 3 teaspoons vanilla extract
- 1 ½ cups spelt flour white or wholemeal
- 1 teaspoon baking powder aluminium free
- 1 pinch sea salt
- 200 grams dark chocolate chips
- Preheat the oven to 180 degrees Celsius (356 F). Line two baking trays with baking paper.
- Add the room temperature, cubed butter to a large mixing bowl along with the Rapadura sugar. Using electric beaters, begin beating on low, gradually increasing the speed, beating until the sugar is fully incorporated and the mixture has lightened in colour (approximately 2 minutes).125 grams butter, ¾ cup rapadura sugar
- Add the egg and beat until light and fluffy.1 egg
- Add the vanilla extract and beat until well combined.3 teaspoons vanilla extract
- To the bowl add the spelt flour, baking powder and salt. Beat until just combined.1 ½ cups spelt flour, 1 teaspoon baking powder, 1 pinch sea salt
- Add the chocolate chips to the bowl and stir with a spoon to combine.200 grams dark chocolate chips
- Use a cookie scoop or a spoon to create a ball of dough and place onto the pre-prepared baking tin. Repeat this step until all of the cookie dough has been used.
- Place the trays into the centre shelf of the oven and bake for 14 minutes and the cookies are golden brown.
- Once baked, remove the cookies from the oven and allow to cool on the tray for 5 minutes before transferring to a wire cooling wrack to cool completely.
Did you make this recipe? Let us know how you went by rating the recipe and commenting below.