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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.
More Cookie Recipes You May Like:
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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!
Nothing like a chocolate chip cookie! It brings back so many memories this recipe! Plus great work on the video!
Your so right about chocolate chip cookies, thanks for the encouraging words on the video 🙂
I have not dared to bake with sprouted spelt yet. After seeing your cookies I feel like trying it out soon. Especially because I am craving chocolate chip cookies right now and because they got over just earlier. Cool idea to add rosemary!
this is a really easy and successful recipe to start with, I hope you give it a try 🙂
Ooh, rosemary cookies! They sound delicious!
thanks Julia
Spelt is a wonderful ingredient – your description of a rustic, chewy cookie has me interested. And as for chocolate and rosemary – don’t get me started. Gorgeous
Thanks Lucy 🙂
I love cooking with fresh herbs but never expected to see rosemary in a cookie! And you’re right, sea salt and chocolate is an amazing combination
oh yes the sea salt is amazing but so is the rosemary.. it’s a great combination 🙂
Rosemary in chocolate chip cookies! Wow, how brilliant. I really want to try this recipe. I’ve always wanted to try sprouted flour. This is a good recipe to start with. 🙂
Yes Christine, this is a great recipe to start with, can’t go wrong
Do you know I have never used spelt flour yet! This recipe is going to give me the chance. I have to switch out a couple ingredients for non dairy and eggs but it will not change the goodness of these cookies. I can already tell. Thanks so much!
I would love to hear your results with your substitutes, thanks Ginny
I love baking with spelt flour. And I’m so intrigued by the rosemary. They look perfect.
thanks Jenn
I’ve never baked with spelt flour. After looking at a healthier version of this classic cookie I need to pick up the ingredients when I go grocery shopping!
You won’t regret it Sandra
Such a unique chocolate chip cookies recipe, with sprouted spelt flour and rosemary. Now I am super curious how this taste 🙂
Let us know if you try it Anita, thanks for the comment