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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!
For another spelt favorite, try our Spelt Raisin Oatmeal Cookies.
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!
Variations
Walnut Dark Chocolate Chip Cookies: Stir in ½ cup of chopped toasted walnuts and 1 cup of dark chocolate chips.
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.
Want to try something different? Make Chocolate Chip Cookie Shots.
Recipe Tips
Room temp ingredients: Let the butter and eggs come to room temperature before starting so they blend smoothly.
Measuring flour: For best results, weigh the flour. If measuring by cups, fluff the flour first, spoon it into the cup, and level it off. Don’t scoop directly from the bag, which packs it down.
Chill if needed: If the dough feels too soft, refrigerate for 15–20 minutes to help prevent spreading.
Don’t overbake: The cookies should look slightly underbaked when you take them out; they’ll firm up as they cool.
Give them a rest: Cool on the baking sheet for at least 5 minutes before transferring to a wire rack.
If you love chewy cookies, make our Chocolate Chip Oatmeal Cookies.
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!
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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. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
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.