Spelt makes great flour for chocolate chip cookies, I have adjusted a recipe from Nature’s Legacy blog. I hate messing around with separating egg yokes and whites so we went with 2 whole large eggs. I also think chocolate chip cookies taste great with fresh ground spelt flour and doesn’t need to be white spelt flour. Added a little baking powder and the cookies came out great.
I have tried many whole grain cookie recipes in the past year but I believe that these have been the best I have made yet. I just love to make and share whole grain chocolate chip cookies with others, if I don’t share them I always eat to many of them because they are so good. OK, I still eat to many of them even when I share.
Spelt is an ancient grain with superior nutrition when compared to regular whole wheat. It is also lower in gluten and easier on the stomach. I grind my spelt on the pastry setting most of the time, like for cookies.
Enjoy the recipe below, you won’t believe they are whole grain.
- 2 large eggs
- ½ teaspoon vanilla extract
- ¾ cup brown sugar
- ½ cup softened butter (1 stick)
- 2 cups freshly ground spelt flour (use pastry setting on your grain mill)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips
- Pre-heat oven to 325 degrees.
- Combine eggs, brown sugar, vanilla and butter in your mixer and mix till somewhat combined.
- Add all remaining ingredients except the chocolate chips and mix till it is a smooth cookie dough.
- Add chocolate chips and mix till they are evenly distributed into the cookie dough.
- use a small cookie scoop and place them on parchment paper on a cookie sheet.
- bake for 11-12 minutes and let cool on hot baking pan for 6 minutes to finish baking.
- Remove parchment paper of cookies from baking pan to allow cookies to cool completely.
My Wife took the pictures for this post, she is a much better photographer than I.