These whole grain spelt chocolate chip cookies are the ones I turn to again and again, a constant in our house, any time I want a classic cookie. After lots of testing I found that whole grain flour was the most important element in a cookie for keeping me feeling pretty all right – even with the oil and sugar – and it tastes fantastic, too.
This is a deeply flavourful cookie with the whole grains, dark chocolate, unrefined cane and muscovado sugars, and plenty of vanilla. There is an egg in there, but there are plenty of egg-free cookie recipes on OE. The most similar vegan alternatives are these almond rye chocolate chip cookies and these gluten-free vegan peanut butter oatmeal cookies.
The cookies are made in one bowl, with no need for electric beaters, and can be baked immediately after mixing (or not, it’s up to you). They truly are an excellent go-to for anyone who likes to bake with spelt or whole grain flours in general.
For more chocolate chip and chunk cookies, try roasted hazelnut oatmeal cookies, almond chocolate chunk cookies (also gluten-free), and chocolate chunk multigrain cookies.
Ingredients
Ingredient Notes and Substitutions
- Spelt flour: while this recipe was specifically developed with whole grain spelt flour, you could also use whole wheat flour. I like to sometimes mix in 50 grams of rye or buckwheat flour to replace part of the spelt, for a more interesting taste.
- Oil: use melted coconut oil or olive oil. Coconut will make for slightly crisper cookies when fully cool and olive oil has a stronger flavour. I like both but will usually use coconut oil if gifting these cookies, and olive oil for us at home.
- Chocolate: use dark chocolate, either chips or chopped baking chocolate. A regular dark chocolate bar will generally burn in the oven so I highly recommend using baking chocolate instead.
- Sugar: pictured is a mixture of unrefined muscovado and golden cane sugar. These have also been tested with 100% coconut sugar and that works well but a mix of cane and brown sugar is perfect.
- Add-ins: a tablespoon of espresso is a nice addition if you want a stronger cookie. Other spices like cinnamon and cardamom can be nice too, or a flake salt topping if you’re into that.
Step by Step
Step 1: whisk the sugars and oil together in a large mixing bowl.
Step 2: whisk in the egg, then the vanilla.
Step 3: stir in the dry ingredients.
Step 4: fold in the chocolate chunks.
Step 5: scoop the dough onto a lined baking sheet. Top with extra chocolate if you’d like.
Step 6: bake for 10-12 minutes, or until the edges are just golden.
Resting vs. Baking Immediately
All three options are delicious and don’t feel that you must let the dough rest before baking – it comes down to personal preference.
Baking immediately: the cookies will be slightly more domed and more crackly-looking if the dough doesn’t rest at all (see step 6 photo vs. the first image at the top of the post). Baking immediately will result in slightly crunchier cookies that, while not bland, will have a less distinctive taste.
Room temperature rest: letting the dough rest for just half an hour at room temperature will result in cookies that are a little chewier and have a deeper, more complex flavour. This is usually the option I choose.
Refrigeration: refrigerating the dough will result in cookies that are thicker, chewier, and have the strongest overall flavour. I don’t recommend refrigerating longer than 12 hours.
How to Store
Storage: keep in a sealed container at room temperature for up to five days. Like most cookies, they’re best on the first or second day.
Freezing: transfer fully cooled cookies to an airtight container and freeze for up to three months. Thaw at room temperature.
Expert Tips
- No need to beat: while you can use electric beaters to mix the oil and sugar mixture, it’s not necessary. This recipe doesn’t benefit from ‘creaming’ as the oil is liquid.
- Keep the baking temperature: these are baked at a slightly lower temperature for more chewiness. Increasing it will result in crispier cookies. If yours are turning out more crisp than chewy, I recommend getting an oven thermometer to check the true temperature of your oven (I use two).
- Use room temperature ingredients: a cold egg will make the oil solidify and change the texture of the cookies. For the best results, make sure everything is at room temperature. Submerge a cold egg in warm water for ten minutes to quickly bring it up to temperature.
If you make these Spelt Flour Chocolate Chip Cookies or any other dairy-free cookie recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Spelt Chocolate Chip Cookies
Ingredients
- 80 grams coconut oil, melted and cooled or olive oil
- 75 grams unrefined muscovado sugar
- 75 grams golden cane sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 200 grams whole grain spelt flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 150 grams dark baking chocolate chopped (or chocolate chips)
Instructions
- Start by melting the coconut oil and set it aside to cool to room temperature. Slightly warm to the touch is fine, but it can't be hot. (Skip this if using olive oil.)80 grams coconut oil, melted and cooled
- Preheat the oven to 170°C (340°F) and line a large baking sheet with parchment paper. You will need to make two batches of cookies, so you can either line two sheets or use the same one a second time. If you plan on resting the dough, don't preheat the oven until you're ready to bake.
- Add the coconut oil and sugars to a large mixing bowl. Whisk well to combine.75 grams unrefined muscovado sugar, 75 grams golden cane sugar
- Add the egg and beat to combine. The sugar mixture will lighten in colour. Whisk in the vanilla.1 large egg, 2 teaspoons vanilla extract
- Add the flour, baking soda, and salt to the bowl. Use a wooden spoon or spatula to mix until just combined. A few streaks of flour are fine.200 grams whole grain spelt flour, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt
- Fold in the chocolate chips, being careful not to over mix.
- You can either 1. bake the cookies immediately, 2. let the dough rest at room temperature for 30 minutes, covered, or 3. refrigerate for up to 12 hours, covered, before baking. See above for the differences these steps can make.
- To bake, measure out about two tablespoons of dough for each cookie and place 5 cm (2 in.) apart on the prepared baking sheet. No need to flatten.
- Bake the cookies for 8-10 minutes, then remove from the oven and let the cookies cool for 10 minutes on the baking sheet. Carefully transfer to a wire rack to cool fully.
- Store the cookies in a sealed container at room temperature for 3-4 days, or freeze for up to three months.
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Radina Ringo says
Have made these at least 5 times since February. They are to die for. I have cut back a little on the coconut oil so they are a bit less 'oily'. A regular in my baking repertoire now.
Heidi@ Enlightened Decadence says
I'm so happy I found your blog…such great content! Danke from a Canadian girl raised German ��
Food Meanderings says
Congrats on your ebook! These cookies look so amazing – I would love to make them for a potluck at work where there are a few people who eat vegan.
Natalia says
Mmm, this recipe is so good! Can't wait to try it once!
Cathy says
Good for you on creating a e-book! I hope it goes over well for you. I also applaud your use of spelt flour. For those who can tolerate some gluten, I'm glad to see people using this older grain.
Eyecandypopper says
Beautiful cookies and congrats on the eBook! Sounds fabulously delicious and good for us! I love it!
Janice says
Congrats on the e-book! Isn't it amazing how a seemingly "simple" recipe like chocolate chip cookies can take 2 years to get just right? I love that you use coconut sugar, which must add so much caramel flavour (without the work of having to make a caramel!).
Charlotte says
Dairy, egg, and refined sugar free? I've never baked like that and I'm incredibly curious to give it a try because these cookies look AMAZING.
Jo and Sue says
Your cookies look incredibly tasty! I have never baked with spelt flour before but may have to start after seeing how good these cookies look! 🙂
Traci | Vanilla And Beant says
Congratulations, Alexandra! Your new ebook looks fabulous and I can't wait to give these cookies a go! Sometimes a recipe is just worth waiting for… great things take time. 😀 Looking forward to diggin in!
Chloe Seddon says
Fingers crossed! I love your recipes xx
Tami Zorge says
This chocolate chip recipe looks awesome! What do you recommend for a sugar-free version? Can I substitute stevia for the coconut sugar?
Thank you,
Tami