Spelt Chocolate Chip Cookies

Spelt Cookies


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.

My WonderMill grain millSpelt 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.

4.9 from 13 reviews
Spelt Chocolate Chip Cookies
  • 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
  1. Pre-heat oven to 325 degrees.
  2. Combine eggs, brown sugar, vanilla and butter in your mixer and mix till somewhat combined.
  3. Add all remaining ingredients except the chocolate chips and mix till it is a smooth cookie dough.
  4. Add chocolate chips and mix till they are evenly distributed into the cookie dough.
  5. use a small cookie scoop and place them on parchment paper on a cookie sheet.
  6. bake for 11-12 minutes and let cool on hot baking pan for 6 minutes to finish baking.
  7. Remove parchment paper of cookies from baking pan to allow cookies to cool completely.
  8. ENJOY!


My Wife took the pictures for this post, she is a much better photographer than I.


About the Food Prepper

I am a prepper with a special interest in Food Storage, long and short term. I just love whole grains because they store for so long and they are so healthy, and I love to bake using whole grain flours. Having a grain mill has really opened up the uses and possibilities of my food storage. You can read my regular blog at: FoodPrepper.com

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34 Responses to Spelt Chocolate Chip Cookies

  1. Joyce says:

    Made these twice in one day. They were so good the first time that we ate them all up too quick so I had to make them again to share with my jealous parents who were coming over later that night.

  2. Katrin says:

    Thanks for this! I normally use the Nature’s Legacy recipe, but their blog was down tonight when I needed it. I wouldn’t have dared to use two whole eggs til you suggested it, which makes this version a little bit easier.

  3. Mel says:

    These are great cookies, I used cane sugar with 1 1/2 tbsp of molasses, light spelt and 50% dark chocolate chips. They turned out great and my kids love them. This is my new chocolate chip cookie recipe

  4. Tammy says:

    Awesome!!! I made them with whole spelt and mini chips, even better th .regular chocolate chip cookies

  5. Sonya says:

    I made these last week and the only change I made was to dye them green for St Patrick’s Day! LOL wonderful soft cookie. Thank you for sharing the recipe!

  6. Jessica says:

    Hi! Your cookies look great and i have a question on the recipe. I’ve been doing research on baking with spelt and it is often recommended to let the batter or dough sit for an hour or even overnight until the spelt has reabsorbed the liquid. So my question is this…do you think you didn’t have to do that in this recipe because you used 2 eggs? I am planning to use flax seed as an egg substitute and am trying to figure out if I should let the cookie dough rest for a few hours or if I can bake the cookies immediately.

    I have to say your cookies look just like normal ap flour cookies. All the other spelt cookies look not so tasty or ‘normal’. Thank you for sharing this recipe. I look foward to trying it out.

    • the Food Prepper the Food Prepper says:

      Hi Jessica,
      From my research and experience, it seems that it is beneficial to let any whole grain soak in the liquids for an hour or much longer but it is not required. These cookies come out just fine without soaking first. I have actually been meaning to update this recipe to refrigerate the cookie dough for 30 minutes (or more) for better results, I will now do that today.

      Most people I share these cookies with have no idea that I didn’t use all-purpose flour to make them. Hope you enjoy them!!!

  7. Jenni says:


    I just made them egg, dairy, soy and refined sugar and they were a hit!
    I used chia and banana instead of egg (1 tbsp ground chia seeds, 2tbsp water, 1 mashed banana), cacao nibs instead of choc chips, coconut sugar instead of brown sugar, the whole freshly ground spelt, whole vanilla bean and added some macadamia nuts for some added crunch :).
    Just ground the chia, vanilla and spelt in TM for 2mins, then dry into wet. Couldn’t have been easier (I don’t know why I’ve been avoiding baking cookies this long!)
    Delicious! Thank you 🙂

  8. Jenni says:

    Sorry- forgot to mention I used a mix of coconut butter and macadamia oil instead of butter 🙂

    Great and allergy adaptable

  9. Jess P. says:

    These cookies are incredible. I made them exactly as the recipe specified, and they are literally the best cookies I have ever eaten. My husband and two of our friends agree. Thank you so much!

  10. Abby says:

    So excited to try these! Could I use a silpat liner instead of parchment paper or would that cause too much spreading perhaps?

  11. Cat says:


    Can I use white spelt flour instead? If so, should I use the same amount of flour?


  12. Bri says:

    Thank you so much for this! It is so hard to find recipes like this where only the regular flour is substituted for Spelt. I can’t wait to try this 🙂

  13. Jennifer says:

    Excellent cookie recipe. I used coconut sugar in place of brown sugar….the cookies are perfect. Thanks for the recipe.

  14. Nancy says:

    I just made them and didn’t have parchment paper, so just buttered the pan. Used whole spelt flour and my husband hasn’t figured it out yet and loves them.

  15. Chaya says:

    I’d love to try these cookies but we stay away from dairy and margerine. Can regular oil (canola) be used instead of the butter?

    • WonderMill WonderMill says:

      Hi Chaya, Canola oil would make the cookie dough way to runny but you might try Crisco, I have heard of people having good luck with Crisco and Chocolate chip cookies

  16. Tayla says:

    Thank you for an amazing recipe!! They turned out so well, and are absolutely delicious. I reduced the sugar to 1/2 cup packed brown, and also reduced salt to 1/4 tsp, and I feel the sweetness is just perfect (though a bit sweeter wouldn’t be TOO sweet at all). I baked them at 160 degrees celsius (fan-forced) for 11 mins and left them as recommended in the tray for a further 6 mins. I included only 1/2cup of dark chocolate chips and it was enough. So yummy, and healthier than some alternatives. Definitely keeping this recipe!

  17. Robyn K says:

    We’ve tried loads of variations on these tasty little cookies!

    Here are all the substitutions that have worked:
    coconut oil for butter
    margarine for butter
    Coconut sugar for brown sugar
    Sprouted spelt for regular spelt
    1/2 C sugar instead of 3/4 (makes them fluffier)

  18. Gwen says:

    About how many cookies does this recipe make?

  19. Robin says:

    Hi, looking forward to making these. Can I use sprouted spelt flour?? Thanks

  20. Daniel Allen says:

    The cookies were very tasteful except they took 5 minutes longer than given.

  21. Elyssa says:

    Could you use a combination of spelt flour and white wheat pastry flour?

  22. Karen says:

    cookies were a little dry for my liking. Any suggetions? Less flour or add some water?

    • Sybil says:

      Reduce the flour a little. When scooping the flour, use a spoon to fill in the cup, don’t pack it, keep it light and level it with a knife.

  23. Marcie says:

    Thank you! I just scored some fresh milled spelt flour from a historic mill. I’ll sure try your recipe! Let me know when you bake another batch and we’ll be happy to help you eat them, solve your problem of too many cookies! 🍪 Lol!

  24. Mya says:

    Why wasn’t the traditional extra 2 1/4 cup used for the flour?

    I have found that my dough was sticky than usual when using only 2 cups. Do you know why that is?

  25. Amy says:

    I baked these today per the recipe but didn’t get any spread to the cookie when baked. Any ideas why this happened? Still delicious but I was looking for a crunchier cookie.

  26. Petra says:

    My ones turned out very dry and not flat at all. I’ve used regular spelt flour, stone ground tut not freshly milled. Could that be it?

  27. Billie says:

    Good cookies. Too sweet if you use semi sweet chicolate chips, use less sugar. Baking time is 8 minutes @400 F in convection oven. 12 minutes is too long.

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