These Spelt Flour Chocolate Chip Cookies are my healthier take on the original (but don't worry, they are seriously delicious!). This cookies are crispy on the outside, chewy on the inside, oh and with just enough batter to hold all of the choc chips together, because that's what we're here for right?Jump to Recipe
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! 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.
- Butter - I always opt for butter from grass fed cows as it is higher in ALA (the precursor to omega 3).
- Baking Powder - I prefer to use an aluminium free, gluten free baking powder from my local Bulkfoods store but you can use whatever baking powder is most accessible to you.
- Free-range Egg - the egg needs to be room temperature so it can homogenise harmoniously with the butter (which also needs to be room temp).
- Sea Salt - I always use Maldon Sea Salt flakes - if you're using granular sea salt then cut the amount in half (only use a pinch) as it is much saltier than the flakes.
- Vanilla Extract - probably the thing I love most about baking is smelling the vanilla extract!
- 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.
Is Spelt Flour Gluten Free?
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!).
Should I Use White Spelt Flour or Wholemeal Spelt Flour?
Which type of spelt flour you use is entirely up to you. Wholemeal spelt flour will have more fibre than white spelt flour. White Spelt Flour is usually unbleached, which means it is much less processed than most white wheat flours.
How to Make Spelt Flour Chocolate Chip Cookies
There is just something so satisfying about making these spelt chocolate chip cookies. I think it's something to do with the almost instant gratification. You spend a quick 10 minutes making the batter and 14 minutes baking the cookies and then you have this delicious, melt in your mouth spelt flour cookie to savour. I'm so here for it and I think you are too so here is how you make these cookies:
Do I need to Chill the Cookie Dough?
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.
At the end of the day, they taste the same, so really the question should be can you wait a whole hour before you get to eat these cookies? If the answer is yes, chill that dough my friend! No? I thought so, just chuck it straight on the tray and into that oven, cookies coming in hot!
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Looking for more spelt flour recipes? Try these...
- Large mixing bowl
- 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. 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.