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Spelt chocolate chip cookies are a delicious twist on a classic, favorite recipe. Made with whole grain spelt flour, these cookies have a tender, chewy texture and a rich, buttery flavor that pairs perfectly with the melty chocolate chips. The whole grain flour gives them a slight nutty flavor while keeping all the chocolatey goodness you love in a cookie!
Here is Why This Spelt Cookie Recipe Works
Whole grain spelt flour for the win: It adds a sweet, nutty flavor and a hearty texture, making these cookies taste a little more special without extra effort.
All the chocolatey goodness: No skimping on chocolate chips here, each cookie is loaded with melty, gooey chocolate.
No weird ingredients: Okay, maybe spelt flour isn’t in every pantry, but it’s easy to find online or at most whole food stores, and trust me, it’s worth it for that nutty, whole grain flavor! Everything else is likely already in your kitchen.
Quick and easy: Whip up the dough in minutes, bake, and enjoy. This recipe is perfect for those “I need cookies now” moments!
The Ingredients
- Pantry: Vanilla, brown sugar, granulated sugar, baking powder, baking soda, chocolate chips, salt
- Refrigerated items: Eggs, butter
- Specialty items: Whole grain spelt flour
Variations
Walnut Dark Chocolate Chip Cookies: Stir in ½ cup of chopped toasted walnuts and 1 cup of dark chocolate chipst.
Cranberry White Chocolate Chip Cookie: Mix in ½ cup of dried cranberries and 1 cup of white chocolate chips.
Coconut Almond Spelt Flour Chocolate Chip Cookies: Add 1 cup of toasted coconut and ½ cup of chopped almonds.
Tips for Success
- Let your butter and eggs sit out for a bit before starting; this helps everything blend smoothly.
- Don’t overmix the dough. Once you add the dry ingredients, stir just until combined.
- If your dough feels too soft, pop it in the fridge for 15-20 minutes to firm up and prevent spreading.
- These cookies will look slightly underbaked when you take them out, but they’ll firm up as they cool.
- Let them cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack.
Storage
To store any leftover spelt cookies, let them cool completely before transferring them to an airtight container. They’ll stay fresh at room temperature for up to 5 days.
For longer storage: Place the cookies in a single layer inside a freezer-safe bag or container. You can freeze them for up to 3 months. To enjoy them later, just let them thaw at room temperature.
Pro tip: If you want freshly baked cookies anytime, scoop the cookie dough into balls and freeze them in a single layer.
Once frozen, transfer the dough balls to a freezer-safe bag. This way, you can bake just what you need whenever a cookie craving strikes, simply pop them in the oven straight from the freezer and add an extra minute or two to the baking time!
Classic Cookie Meets Whole Grain Nuttiness
These spelt flour chocolate chip cookies are the perfect blend of classic comfort with a little extra flavor. The whole grain spelt flour adds a nuttiness that is just too good. So, fire up the oven, and enjoy cookies that are just a bit more special, but still super easy to make!
More Recipes To Try
These whole grain oatmeal raisin spelt cookies are absolutely delicious and each cookie is under 120 calories. What a healthy snack that tastes like your cheating.
These ancient grain apple breakfast cookies are packed full of apples and spices. We sweetened these cookies with coconut sugar and a touch of molasses which makes a well-rounded breakfast cookie. Give them a try!
You have got to try this recipe for sprouted spelt chocolate chunk cookies. They have a surprise ingredient with a hint of rosemary!
This ancient grains apple cranberry granola is a super healthy take on granola. It has NO added fat and NO refined sugar so you can feel good about snacking on granola.
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Spelt Chocolate Chip Cookies
If you make this recipe, please leave a star rating and comment.
Ingredients
- ¾ cup butter, (12 tablespoons)
- 1 cup brown sugar, (210 grams)
- ⅓ cup granulated sugar, (67 grams) *see notes
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups whole wheat spelt flour, (325 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper paper (or spray it with non-stick spray.
- Place the butter, brown sugar and granulated sugar in a medium bowl and beat it with an electric mixer until creamy.
- Add the eggs and the vanilla then continue to beat until it is well blended. Place the spelt flour, baking powder, baking soda, and salt in a bowl then whisk them together. Stir the dry ingredients into the creamed mixture.
- Stir in the chocolate chips.
- Scoop the cookie dough with a tablespoon or cookie scoop and drop into the baking sheet.
- Bake for 11 to 12 minutes
- Cool completely on a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I made these this morning for a little gathering this afternoon. I had to cook them a little longer than it said, because they were still dough inside but they taste good. I’m excited to see how my guests respond when I tell them there’s no wheat flour in them.
Wonderful, I hope you all enjoy them. Spelt is actually a type of wheat but it is a much healthier grain than the modern, over processed wheat that is so common today.
These look & sound yummy! Have popped a batch in the oven. I reduced the sugar by 1/3 so they are slightly healthier for the kids lunches. Thanks
Thanks for the comment. I hope it goes well with the reduced sugar.
I’m going to try this.
You probably want to edit the text to say “healthful” instead of “healthy”.
Thanks, Arye. I hope you enjoy the cookies. I realize “healthful” is the proper use of the word in this instance, however “healthy” is a more colloquial use for me. It just feels awkward and forced to say it differently. Thanks for the comment.