Go Back

Spelt Chocolate Chip Cookies

A delightful twist on classic chocolate chip cookies, made with wholesome spelt flour for extra nutrition and a nutty flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 15 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 80 grams coconut oil, melted and cooled Use organic virgin coconut oil for subtle sweetness.
  • 75 grams unrefined muscovado sugar Adds richness; do not skip!
  • 75 grams golden cane sugar Adds delightful crunch.
  • 1 large egg at room temperature Helps bind the mixture.
  • 2 teaspoons vanilla extract Use pure extract for best flavor.
Dry Ingredients
  • 200 grams whole grain spelt flour Use high-quality, finely-milled flour.
  • 1/2 teaspoon baking soda Leavening agent for perfect rise.
  • 1/2 teaspoon sea salt Balances the sweetness.
Mix-Ins
  • 150 grams dark baking chocolate, chopped Opt for high-quality chocolate, at least 70% cocoa.

Method
 

Preparation
  1. In a small saucepan or microwave, melt the coconut oil until it's entirely liquid. Allow it to cool to room temperature.
  2. Preheat your oven to 170 degrees C (340 degrees F) and line a baking sheet with parchment paper.
Mixing
  1. In a mixing bowl, whisk together the melted coconut oil, muscovado sugar, and golden cane sugar until glossy.
  2. Add the egg and beat until fully combined. Then add the vanilla extract and whisk again.
  3. Add the spelt flour, baking soda, and sea salt. Stir gently until just combined to avoid overmixing.
  4. Fold in the chopped chocolate with a spatula, being careful not to break the chunks too much.
Baking
  1. Scoop about two tablespoons of dough for each cookie and place them onto the prepared baking sheet, spacing them 5 cm (2 inches) apart.
  2. Bake for 8 to 10 minutes until the edges are golden and the centers look slightly underbaked.
  3. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Storage
  1. Store cookies in a sealed container at room temperature for 3-4 days or freeze for up to three months.

Notes

For a vegan option, replace the egg with a flax egg. Ensure all ingredients are at room temperature for best results. Use an airtight container with a slice of bread to keep cookies soft.