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.
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.
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.
How to make Sprouted Spelt Chocolate Chunk Cookies:
Sprouted Spelt Chocolate Chunk Cookies
Yield 3 dozen
Sprouted spelt rosemary chocolate chunk cookies are made with sprouted spelt flour which gives the cookies a rustic, nutty flavor. The rosemary adds a magical twist and the flaked sea salt transports this cookie to the edge of paradise.
- 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
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.
Serving Size 1 cookie
Amount Per Serving
% Daily Value
Total Fat 7 g
Saturated Fat 3.5 g
Cholesterol 16 mg
Sodium 127 mg
Total Carbohydrates 18.3 g
Dietary Fiber 1.3 g
Sugars 12 g
Protein 2.3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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