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    Home ยป Recipes ยป Recipes

    Spelt Chocolate Chunk Cookies

    Published: Apr 11, 2021 ยท Modified: Jun 16, 2023 by Christy Faber ยท 5 Comments

    Jump to Recipe Print Recipe

    If you need a healthier alternative to traditional chocolate chip cookies, look no further than these naturally sweetened Spelt Flour Chocolate Chunk Cookies! They are chewy, flavorful and delightfully chocolatey with soft centers and crispy edges. These cookies taste delicious and feel indulgent all while being made with healthier ingredients like coconut sugar and nutrient-rich spelt flour. I know youโ€™re going to love them!

    A broken in two spelt chocolate cookie has melting chocolate chunks on top.

    If you love baking with spelt flour, try out my Spelt Cinnamon Buns, Spelt Pie Crust, Spelt Banana Bread and Spelt Flour Pancakes.

    Keep reading for the full recipe and expert tips to ensure your cookies come out perfectly every time!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How To Make Spelt Flour Cookies
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Healthy Cookie Recipes
    • Recipe
    • Spelt Chocolate Chunk Cookies

    Why You'll Love This Recipe

    • Spelt flour lends a nutty and complex flavor to cookies making them extra delicious!
    • Makes 18-20 cookies, just enough for a small gathering.
    • Make the cookie dough ahead of time and freeze the dough balls so you can have freshly baked cookies anytime!
    • Made with coconut sugar instead of refined white sugar.
    • Can be made ahead of time. The dough requires at least 2-3 hours of chilling before baking.
    • Semi sweet baker's chocolate and optional flaky salt make these cookies feel like bakery quality!

    Ingredients

    Ingredients to make spelt cookies in mixing bowls and pinch bowls on a marble countertop.
    • Spelt flour - I used whole grain spelt flour.
    • Baking soda
    • Unrefined sea salt - my favorite brand is Maison Orphee.
    • Unsalted butter - you melt the butter in this recipe so you don't need to worry about it being room temperature.
    • Coconut sugar - or swap for brown sugar if you prefer.
    • Eggs - choose large size! Use the left over egg whites in my sugar free granola recipe.
    • Vanilla extract - pick the real stuff if you can!
    • Semi-sweet baker's chocolate - or pick your favorite dark chocolate bar.

    See the recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • Chocolate: You can skip the chopped semi sweet bakers chocolate and do chocolate chips instead!
    • Sugar: Coconut sugar can be replaced with an equal amount of brown sugar.
    • Add-ins: Try chopped nuts, chopped dates, dried cranberries, raisins, candied ginger or shredded coconut for added texture and flavor.
    • Spices: You can add spices like cinnamon, nutmeg, or cardamom to the dough for a hint of spice.
    • Add a teaspoon of espresso powder for extra flavor! It's delicious!

    I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

    How To Make Spelt Flour Cookies

    Here are the step-by-step instructions to make this recipe.

    Step 1: Combine dry ingredients.

    In a medium-sized bowl, mix together the spelt flour, baking soda, and fine sea salt.

    Pouring sea salt into a mixing bowl of spelt flour and baking soda.

    Step 2: Combine wet ingredients.
    Gently melt the unsalted butter in a saucepan on the stove.

    In a separate medium-sized bowl, whisk together the melted butter and coconut sugar.

    Add the egg and egg yolks one at a time, whisking until well combined. Stir in the vanilla extract.

    Whisking egg into chocolately wet ingredients.

    Step 3: Chop the chocolate and combine wet and dry ingredients.

    Roughly chop the semi-sweet chocolate, reserving a small amount for topping the cookies before baking.

    Add the dry ingredients to the wet ingredients and stir until just combined. Then, fold in the roughly chopped chocolate (excluding the reserved amount).

    Chocolate chunks falling into spelt cookie dough from small mixing bowl.

    Step 4: Chill the dough and preheat the oven.


    Cover the bowl with the dough and chill in the fridge for 2-3 hours.

    When ready to bake, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

    Final cookie dough with wooden spoon in it for mixing.

    Step 5: Roll the cookie dough balls and bake.

    Roll the chilled cookie dough into level 2-tbsp size balls and place them on the prepared baking sheet. Leave space between the dough balls to allow for spreading.

    Top each cookie dough ball with a few pieces of the reserved chopped chocolate.

    Bake the cookies for 8-10 minutes, or until the edges are lightly golden. (They take exactly 10 mins in my oven).

    Rolled cookie dough balls on a baking sheet lined with parchment paper.

    Step 6: Top with flaky salt.

    For a beautiful presentation of the cookies: tap the baking sheet a few times when the cookies first come out of the oven to deflate them and top with flaky salt and enjoy!

    Baked spelt chocolate chunk cookie with fine sea salt sprinkled on top.

    Expert Tips

    • Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
    • If you're using salted butter instead of unsalted butter then decrease the amount of added salt to the dough.
    • Use high-quality chocolate and pure vanilla extract. It makes a big difference in flavor!
    • Chill the dough for an adequate amount of time. I recommend a minimum of two hour.
    • Take note that the oven temperature for this recipe is 375 degrees F.
    • For a beautiful presentation of the cookies: tap the baking sheet a few times when the cookies first come out of the oven to deflate them and top with flaky salt.
    • For perfectly round cookies: place a round cookie cutter (or large drinking glass) that is slightly bigger than the cookies over each individual cookie while they're still warm and move the cookie around in a circular motion until the sides of the cookie are perfectly rounded.

    Recipe FAQs

    Why is spelt flour better for you?ย ย 

    Spelt is an ancient grain that hasnโ€™t undergone the level of hybridization of modern wheat. Spelt has higher amounts of protein and fibre and provides significant amounts of important nutrients like manganese, niacin, copper and phosphorus.ย  Some people who struggle to digest common wheat find spelt to be highly digestible. One reason for that could be that the gluten in spelt is water-soluble whereas the gluten in common wheat is not.

    Is spelt flour gluten free?

    No, spelt is not a gluten-free flour. It is not suitable for individuals with Celiac disease. It may be tolerated by individuals with mild gluten intolerance because it contains less gluten than modern wheat. Spelt is considered to be easier to digest than modern wheat for most people.

    Coconut sugar vs. white sugarย 

    Coconut sugar is rich in nutrients such as B vitamins, iron and zinc whereas refined white sugar is stripped of nutrients. Keep in mind, although coconut sugar is a superior choice, it is still sugar and should be used in moderation.

    Baked spelt chocolate chunk cookie with fine sea salt sprinkled on top and melted chocolate around.

    Storage

    Room Temperature

    Store the cookies in an airtight container at room temperature for up to 5 days.

    Freezer

    Freeze the baked cookies in an air tight container for up to 3 months. Or form the cookie dough into balls, place on a cookie sheet and freeze for an hour. Then place in a freezer safe bag and freeze for up to 3 months. When ready to bake, preheat the oven, place the cookies on a cookie sheet and bake as directed, adding a couple of minutes to the baking time.

    More Healthy Cookie Recipes

    • Date Sweetened Chocolate Chip Cookies
    • Barley Flour Cookies
    • Healthy Chocolate Haystack Cookies
    • Einkorn Flour Chocolate Chip Cookies

    Did you make this recipe? Let me know!
    Leave a review or comment below!

    Recipe

    Spelt Chocolate Chunk Cookies

    Christy Faber
    This is one of my favorite cookie recipes! They are chewy and delightfully chocolatey. These cookies taste delicious and feel indulgent all while being made with healthier ingredients like coconut sugar and spelt flour. I know youโ€™re going to love them!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Set in the fridge 1 hour hr
    Total Time 1 hour hr 25 minutes mins
    Course Snack
    Cuisine American
    Servings 14 cookies
    Calories 186 kcal

    Ingredients
      

    Dry Ingredients

    • 1 ยฝ cups spelt flour whole grain
    • ยฝ teaspoon baking soda
    • ยฝ teaspoon fine sea salt

    Wet Ingredients

    • ยฝ cup unsalted butter
    • 1 cup coconut sugar or brown sugar
    • 1 large egg
    • 2 large egg yolks
    • 1 teaspoon vanilla extract
    • 6 oz semi-sweet baker's chocolate reserve some for topping the cookies

    Optional

    • sprinkle of flaky sea salt after baking

    Instructions
     

    • In a medium sized bowl, combine dry ingredients and mix well.
    • Gently melt butter in a saucepan on the stove.
    • Combine the melted butter and coconut sugar in aย medium sized bowl and whisk together.
    • Add one egg and two egg yolks one at a time and whisk until well combined.
    • Stir in vanilla extract.
    • Roughly chop the semi-sweet chocolate.
    • Set aside a small amount of chopped chocolate for topping the cookies before baking.
    • Add the dry ingredients to the wet ingredients and stir until just combined.
    • Stir in roughly chopped semi-sweet chocolate, except the amount you reserved for topping the cookies.
    • Cover your bowl and chill the dough in the fridge for 2-3 hours.
    • When youโ€™re ready to bake, preheat the oven to 375 degrees F.
    • Roll cookie dough balls into 2-tbsp size portions. You can fit 6 cookies to a sheet as they will spread as they bake.
    • Top each cookie dough ball with a few pieces of reserved chopped chocolate.
    • Bake cookies for 8-10 minutes. (They take exactly 10 mins in my oven)
    • Tap baking sheets lightly when the cookies come out of the oven to deflate them slightly.
    • Sprinkle with flaky salt.
    • Let cool and enjoy! (Makes 18-20 cookies)

    Notes

      • If you're using salted butter instead of unsalted butter, decrease the amount of added salt to the dough.
      • Chill the dough for an adequate amount of time.ย  I recommend a minimum of two hours.
      • For a beautiful presentation of the cookies: tap the baking sheet a few times when the cookies first come out of the oven to deflate them and top with flaky salt.
      • For perfectly round cookies: place a round cookie cutter (or large drinking glass) that is bigger than the cookies over each individual cookie while they're still warm and move the cookie around in a circular motion until the sides of the cookie are perfectly rounded.
      • If you don't have spelt flour or coconut sugar you can substitute for all-purpose flour and brown sugar.ย 

    Nutrition

    Serving: 24gCalories: 186kcalCarbohydrates: 25.3gProtein: 3.2gFat: 8.9gSaturated Fat: 5.2gCholesterol: 57mgSodium: 106mgPotassium: 68mgFiber: 1.8gSugar: 15.8gCalcium: 12mgIron: 1mg
    Tried this recipe?Let us know how it was!

    If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Letโ€™s connect on Instagram and tag me in your food pics!

    โ€˜Til next time,

    Christy

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    Reader Interactions

    Comments

    1. Tianna says

      May 09, 2023 at 3:39 pm

      5 stars
      These are so good!!

      Reply
    2. Rachael says

      May 12, 2021 at 6:44 pm

      I love how chocolately these are. So good!

      Reply
      • Christy Faber says

        June 07, 2021 at 5:52 pm

        So glad you enjoyed!

        Reply
    3. Megan Lowrie says

      May 06, 2021 at 8:55 pm

      5 stars
      Loved these cookies! Doubled the recipe. Just need to buy flaky salt for next time for that pretty look!

      Reply
      • Christy Faber says

        June 07, 2021 at 5:54 pm

        Flaky salt is worth the splurge!

        Reply

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    Welcome,

    Iโ€™m Christy

    a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

    READ MORE >

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