Spelt Chocolate Chunk Cookies

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 you’re going to love them!

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!

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

• 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.

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.

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).

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.

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).

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!

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

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