Sprouted Spelt Rosemary Chocolate Chunk Cookies

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.

4.96 from 22 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: dozen

Calories: 140kcal

Author: Dahn Boquist

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.

Recommended Products

Maldon Sea Salt Flakes, 8.5 ounce Box

One Degree Organics Organic Sprouted Spelt Flour, 32 oz