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Imagine your favorite chocolate chip cookies, but with a twist that’s anything but ordinary! These sprouted spelt flour cookies are laced with finely chopped rosemary, giving them an unexpected pop of flavor.
The deep, nutty spelt flour cozies up with rich, melty chocolate chunks and a sprinkle of Maldon sea salt on top. Trust me, these rosemary chocolate chip cookies are so good.
Here is Why This Sprouted Flour Cookie Recipe Works
Unique Flavor Combo: Chocolate and rosemary might sound unusual, but they’re a match made for cookie magic. That earthy rosemary brings out the richness of the chocolate in the best way.
Sprouted Spelt Flour: Adds a nutty depth you don’t get with regular flour….and you get to feel a little fancy while you’re at it.
Perfect Texture: Crispy edges, soft centers, and just the right chew. These cookies are basically everything you want in dessert.
That Finishing Salt: A sprinkle of Maldon sea salt on top takes them from ordinary to extraordinary.
The Ingredients
- Produce: Fresh rosemary
- Pantry: Sprouted spelt flour, coconut sugar or brown sugar, baking soda, chocolate, Maldon flaked sea salt, vanilla extract, olive oil
- Fridge: Butter, eggs
Variations
Hazelnut Sprouted Flour Cookies: Add ½ cup of chopped, toasted hazelnuts to the dough.
Espresso Rosemary Chocolate Chunk Cookies: Stir in 1 teaspoon of instant espresso powder for a rich coffee flavor.
Orange Rosemary Chocolate Chip Cookies: Fold in 1 tablespoon of fresh orange zest and add ½ teaspoon of orange extract.
Almond Coconut Sprouted Flour Cookies: Mix in ½ cup of shredded coconut and ½ cup of sliced almonds.
Tips for Success
- Chill the dough for at least 30 minutes before scooping and baking.
- Freshly chopped rosemary will give a stronger, more aromatic flavor than dried. Be sure to chop it finely for an even distribution.
- Once you add the flour, mix just until incorporated.
- For a soft, chewy texture, take the cookies out as soon as the edges are golden but the centers still look slightly underbaked. They’ll firm up as they cool.
- A light hand with the Maldon sea salt goes a long way. A small sprinkle on top will give just the right balance without overpowering the flavors.
Storage
Room Temp: Place cooled cookies in an airtight container and keep them at room temperature for up to 5 days. You can add a slice of bread to the container; it will help keep the cookies soft.
Freezing: These cookies freeze well! Arrange the cooled cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container. They’ll keep for up to 3 months in the freezer.
Rosemary Chocolate Chip Cookies with Sprouted Flour
These sprouted spelt chocolate chip cookies are here to shake up your cookie routine! With their unique blend of nutty spelt, rich chocolate, and that hint of rosemary, they are anything but ordinary. Bake a batch, and watch them disappear.
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Sprouted Spelt Rosemary Chocolate Chunk Cookies
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Equipment
Ingredients
- 6 tablespoons butter , softened
- ¼ cup olive oil
- 1 cup coconut sugar , 200 grams , or brown sugar
- ½ cup granulated sugar, 100 grams
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups sprouted spelt flour, 300 grams
- 3 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups chocolate chips, 350 grams or chopped chocolate
For the tops
- large-flake sea salt (such as Maldon)
Instructions
- Heat oven to 375°F and line a couple of baking sheets with parchment paper or spray with nonstick cooking spray.
- Combine butter, olive oil, brown sugar and sugar in a mixing bowl and beat until light and creamy. Add the vanilla extract then add the eggs one at a time, beating the mixture well.
- Add the sprouted spelt four, chopped rosemary, salt and baking soda to the mixing bowl. Give the dry ingredients a quick stir to blend the salt and baking soda into the flour then beat the flour mixture into the butter mixture until well incorporated.
- Stir in the chopped chocolate or chocolate chips.
- Scoop the cookie dough with a tablespoon or cookie scooper and drop onto the baking sheet.
- Sprinkle the tops of the cookie dough with Maldon sea salt flakes.
- Bake for 9 to 11 minutes until golden brown. Remove to a cooling rack and cool completely.
Video
Notes
- If you want a richer, denser cookie, you can replace the olive oil with 2 tablespoons of butter. So, instead of 6 tablespoons of butter and ¼ cup of oil, you will use 8 tablespoons of butter in total.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can you substitute maple syrup for the regular sugar?
I haven’t tried it yet but it should work with a couple of minor changes. If you want to give it a trial, I would recommend only using 2/3 cup to 3/4 cup of maple syrup and reduce the oven temperature to 350°F or even 325°F. You could try baking just a couple of cookies at 350°F first and if they burn on the bottom and edges before they finish baking you can give it another try at 325°F. Maple syrup tends to caramelize quicker than regular sugar so adjusting the oven temperature helps them cook more evenly. If the batter seems to be too wet with the maple syrup, you can try adding a tablespoon or two more flour. The maple syrup will change the texture of the cookies and I would expect them to turn out a bit more cakey in texture. I hope this helps. I would love to hear back if you give it a try.
Hello! Would you expect this to work with sproyted wheat flour, or would the measurements be off?
Yes Marilyn this works exactly the same with sprouted wheat flour, so glad you asked. 🙂
I’ve been on a big chocolate chip cookie making rampage these last couple of weeks. It really is amazing all the different things you can do with chocolate chip cookies. I’m loving your cookie version of the Nestle toll house cookies and the use of the spelt flour. Also. . .herbs in bakes goods is so delicious.
thanks Lynn, I bet your kitchen is smelling like a chocolate chip cookie right now 🙂
Wow rosemary in chocolate chip cookies! Now that’s different. They look amazing!
This sounds like a creative and unique twist on the traditional chocolate chip cookie!
Thanks Sarah
These look so lovely! I especially love the salt topping. I’ve never used sprouted spelt flour. I bake with regular spelt flour often. What’s the difference in texture?
Hey Nicole, there isn’t a difference in the texture but the flavor of sprouted spelt is more complex and sweeter.
Rosemary, sea salt, and chocolate? Oh my, yes please! What tasty variation on a classic cookie, and with spelt too!
thanks Jeni, it really is a great variation
I would have never thought to put rosemary in a cookie. Sounds like a great idea. And yes, that little touch of salt at the end takes the cookie to a whole new level of yum for sure!! Perfect for my latte break!!