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Spelt Chocolate Chip Cookies

These cookies combine the nutty flavor of spelt flour with rich chocolate for a healthier twist on a classic treat, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 80 grams coconut oil, melted and cooled to room temperature The oil adds richness without the need for butter, promoting a crispy texture.
  • 75 grams unrefined muscovado sugar This sugar adds wonderful depth and a hint of caramel flavor.
  • 75 grams golden cane sugar You can adjust the ratios for sweetness according to your taste.
  • 1 large egg at room temperature Ensure the egg is at room temperature to create an even texture.
  • 2 teaspoons vanilla extract Never skip the vanilla; it’s the essence of cookie goodness!
Dry Ingredients
  • 200 grams whole grain spelt flour Opt for a high-quality brand for the best results, such as Bob’s Red Mill.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
Chocolate
  • 150 grams dark baking chocolate, chopped (or chocolate chips) I love using 70% chocolate for an intense flavor that complements the spelt beautifully.

Method
 

Preparation
  1. Melt the coconut oil in a small saucepan or microwave. Allow it to cool to room temperature.
  2. Preheat your oven to 170 degrees C (340 degrees F). Line a large baking sheet with parchment paper.
  3. In a large mixing bowl, combine the cooled coconut oil, muscovado sugar, and golden cane sugar, whisking until blended.
  4. Add the egg and vanilla extract, beating them into the mixture.
  5. Sift in the spelt flour, baking soda, and sea salt, then mix until just combined.
  6. Gently fold in the chocolate chips to ensure an even distribution.
Baking
  1. You can either bake the cookies immediately or let the dough rest at room temperature for 30 minutes.
  2. Measure out about two tablespoons of dough for each cookie and place them about 5 cm (2 in.) apart on the prepared baking sheet.
  3. Bake for 8 to 10 minutes, until the edges are lightly golden; they should look slightly underbaked.
  4. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Notes

For a chewier texture, chill the dough before baking. Avoid over-baking; cookies will firm up as they cool. Store cookies in an airtight container at room temperature for 3-4 days, or freeze for up to three months.