These sprouted spelt rosemary cookies with chocolate chunks are an absolute must! Sprouted spelt flour gives these cookies a deep, rustic flavor, the rosemary adds a magical twist and the flaked sea salt transports this cookie to the edge of paradise.
Sprouted Spelt Rosemary Cookies with Chocolate Chunks
Probably every cook’s repertoire of cookies has a recipe for chocolate chip cookies that they love and bake often. There is a wide variety of recipes, some with nuts, white chocolate and even dried fruit but the all-time classic is the Toll House chocolate chip cookie recipe.
We have taken the classic chocolate chip cookie to a new level with this chewy, flavorful cookie made with healthy sprouted spelt flour. The whole-grain sprouted spelt flour contributes to the more dense, rustic and chewiness of the cookie.
Sprouted Spelt Rosemary Cookies with Chocolate Chunks
These cookies are fully-loaded with rich chocolate chunks in every bite and the fresh chopped rosemary is a delightful complimentary ingredient. We sprinkled large flakes of Maldon sea salt on top of each cookie which balances well with the sweetness of the cookie.
Sprouted Spelt Rosemary Cookies with Chocolate Chunks
Video:
How to make Sprouted Spelt Chocolate Chunk Cookies:
more cookie recipes you may like:
- Ancient Grain Apple Breakfast Cookies,
- Whole Grain Einkorn Chocolate Chip Cookies
- Oatmeal Raisin Spelt Cookies
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Sprouted Spelt Rosemary Chocolate Chunk Cookies
Ingredients
- 6 tablespoons butter softened
- 1/3 cup olive oil
- 1 cup coconut sugar or brown sugar 200 grams
- 1/2 cup sugar 100 grams
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups sprouted spelt flour 300 grams
- 3 tablespoons finely chopped fresh rosemary
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups chopped chocolate or chocolate chips 350 grams
For the tops
- Maldon flaked sea salt
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.
Elizabeth
Friday 15th of October 2021
Can you substitute maple syrup for the regular sugar?
Dahn Boquist
Friday 15th of October 2021
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.