These Chocolate Spelt Cookies are better way to get your double chocolate cookie fix - they are made with coconut oil and no refined sugar.
Ooey, gooey, rich and melty chocolate are the theme of this post. Actually, double chocolate chip cookies are. But then I look at all these melty chocolate pictures and I totally lose focus...
You may have noticed that I haven't posted any cookie recipes in a while on here. It's not that I don't like them anymore. I mean, seriously, we are talking coooookiiiies here. It's just that I have no self-control around them.
Given the fact that I would be eating more of these than I should, I tried to make this batch of ooey gooey chocolate cookies as healthy as possible, while still having them taste amazing!!
Using Spelt Flour and Demerara Sugar
Let's start with the flour. There's no refined white flour here; instead I am using stone-ground spelt flour. I talked a little more about spelt in this post for spelt flour Irish Soda bread, so have a look there for more spelt information. In essence, it is a whole (ancient) grain flour and I am sure regular whole wheat flour could be used instead. Spelt is just so much better.
Next we have sugar. Yup, can't do without it when making chewy cookies. But we don't need to use refined sugar. Liquid sweeteners (like honey or maple syrup) won't produce the texture I was looking for with these spelt chocolate chip cookies. So I used unrefined sugar instead.
Now, there are many kinds of unrefined sugar, like raw sugar, coconut sugar or even maple sugar. I used demerara sugar. Which is real natural brown sugar.
Coconut Oil and Using Multiple Types of Chocolate
Commercial brown sugar usually is just white sugar with molasses added. While on the other hand, natural brown sugar is unrefined (or only partially refined), containing residual molasses. Here, I can buy it under the name demerara, but apparently depending on country of origin, it may be called muscovado, rapadura, jaggery etc.
While I have no problem with using real butter, I LOVE coconut oil cookies. It gives them these awesome crisp edges with still chewy centers. If you don't like the scent and flavor of coconut, you could always use a refined coconut oil, which doesn't taste coconutty at all. It's a fabulous trick they pulled off with this one to make coconut oil not taste like coconut.
Want to know a trick to taking even the best chocolate chip cookies to the next level? Add different types of chocolate! Instead of only regular semi-sweet chocolate chips, also use some chocolate chunks or mini chips, and throw some milk or dark chocolate in the mix.
Allergen-Free Chocolate and Espresso Powder
For these particular chocolate spelt cookies, I used mini chips and chocolate chunks from Enjoy Life. They make allergen-free products and while I don't have food allergies, I love that their chocolate is made from just 3 ingredients - none of which is soy.
I used instant espresso powder in the cookie dough, which doesn't give an intense coffee taste but somehow enhances the rich chocolate flavor. This is optional though.
Unlike my regular coconut oil chocolate chip cookies, this dough doesn't require chilling. I tried both ways, and the non-chilled batch was much better. Plus... you get to enjoy the cookies almost instantly. They only need 5-7 minutes in the oven. I like to underbake mine for that extra gooey, fudgy texture.
Enjoy This Delicious Recipe!
If you love chocolatey, fudgy things as much as me, give this homemade hot fudge sauce a try (it's also made with espresso - yum)!
Anyway, enough of intensely chocolatey cookies. I hope I made you salivate enough that you are about to whip up your first batch and what's more, I hope you get to enjoy that batch with your family.
My sister and her family are staying with us this Easter. And we sure are going to have some good food and even better times as we plan to go to Banff and the hot springs there. What are your Easter plans?
Recipe
Double Chocolate Chip Cookies with Spelt Flour
Ingredients
- ⅓ cup coconut oil
- ⅔ cup unrefined sugar I used demerara sugar
- 1 egg
- 1.5 teaspoons vanilla extract
- ⅔ cup spelt flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- dash of salt
- 1 tablespoon espresso powder optional
- ½ cup chocolate chips and chunks use a variety of light and dark
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment.
- Melt coconut oil in a heatproof bowl. Whisk in sugar, egg and vanilla extract. Let stand for a moment to let the sugar dissolve.
- Add spelt flour, cocoa, baking powder, salt and optional espresso powder and stir to combine. Fold in chocolate chips and chunks.
- Drop tablespoon sized portions of dough onto prepared sheet and flatten slightly. Top with a little more chocolate and bake for 5-7 minutes. Edges should be set but centers still soft. Do not over bake.
- Cool on sheet for a couple minutes, then transfer to a cooling rack.
Pin Double Chocolate Chip Spelt Flour Cookie recipe for later?
Products I used in this Spelt Flour Chocolate Chip Cookies Recipe:
Similar Cookie Recipes
Dig into one of life's favorite desserts with these other cookie recipes!
- Healthy Gingerbread Cookies - Video
- Soft Coconut Flour Chocolate Chip Cookies
- Flourless Chocolate Cookies
Random Questions
Spelt flour works wonderfully for baking cookies, providing a nutty flavor and a slightly different texture compared to regular wheat flour. Its nutritional profile and gluten content make it a popular alternative for health-conscious bakers.
Spelt flour can be used as a substitute for regular wheat flour in various recipes, including bread, muffins, and pancakes. It adds a distinct nutty flavor and a slightly denser texture, making it a popular choice for those seeking alternative flours.
The best type of chocolate for cookies depends on personal preference. Combining different varieties, such as semi-sweet, milk, or dark chocolate, can add complexity to the flavor profile. Using high-quality chocolate, such as couverture or artisanal brands, can elevate the overall taste.
Different flours, such as all-purpose, whole wheat, and alternative flours like Spelt, can impact the texture and taste of cookies. Alternative flours often contribute unique flavors and textures, making the cookies denser, nuttier, or lighter, depending on the specific flour used.
Disclaimer: This post contains affiliate links to awesome products I love to use! Thanks for your continued support of my site.
Rebecca
I have a question! Other recipes I’ve looked at for whole wheat double chocolate cookies have a ratio of 1/2-3/4 cup cocoa to 2 cups flour. Your recipe (tripled) is 1 1/2 cup cocoa to 2 cup flour. That looks like a VERY chocolatey cookie! Now, I use cacao which is more bitter - if I decrease the cacao/cocoa to 3/4 cup, do I increase the flour to compensate?
Regina | Leelalicious
Hi Rebecca, yes if you decrease the cocoa the dough may be a bit too sticky. Add more flour a little at a time, as I don't think the entire reduced cocoa amount will need to be substituted with flour.
Jen
Great cookies! Thank you
Jennifer @ Leelalicious
Thank you for trying the recipe, Jen! I'm so glad you enjoyed them!
Margaret
My recipe was dry. I melted the oil add the sugar and egg and it seized up. I added the rest of the ingredients as instructed. My mixture was dry and crumbly. Did I do something wrong? The taste is there but the texture is dry.
Regina | Leelalicious
If the cookies were too dry there was probably too much flour added. If you are not already doing that, try to lightly spoon the flour into a measuring cup instead of dipping the measuring cup into the flour. The latter compresses the flour and you may end up with too much
Ana
Hi! I want to make these today! Can I use gluten free all purpose flour instead of spelt flour? if so, the same quantity? I will let you know how they turned out! 😛
Regina | Leelalicious
Yes I think it should work with gf flour blend if the mix includes some xanthan gum
Kneesaa
Can i use butter instead of coconut oil ?
Regina | Leelalicious
Yes, you can substitute with an equal amount of butter
Shannon koemm
Made these and I love them. I used coconut oil and coconut sugar.
Regina
Yay! Thanks for the great feedback Shannon. These are definitely some of the best cookies I ever made!
Oshrat
Hi !! How can I restore the cookies??
Regina
Store them in an airtight container to keep from drying out
Carmen
These are for sure the best double chocolate cookies I have ever made! -and I've tried a lot of recipes. Thanks for sharing! Love from Spain
Regina
Thank you so much for your fantastic review!!
Rachel
OH MY GOD - spectacular cookies!
Josephin
okay thanks!
Josephin
I don't have enough coconut oil can I use something else to substitute it
Regina
Butter will definitely work. Other oils maybe
Viv
These are amazing. I made them using a flax egg and they were perfect. Thanks for this recipe.
Regina
Wonderful! Thanks for sharing that flax egg works as substitution in this recipe
Talia
Super delicious, healthy and easy cookies!
I replaced the regular egg with a chia egg and I replaced regular sugar for coconut sugar and they turned out perfect.
Regina
Awesome! Glad to hear the chia egg works for this recipe
Rachelle
Hi, just wanted to say my family really enjoys making and eating these cookies. It's one of those great recipes that are elegantly simple using every day quality ingredients. I've used coconut oil, coconut butter, and kerrygold interchangeably in this recipe. All three worked. Thanks for the recipe!
Regina
This is wonderful to hear Rachelle! I agree, to date these are one of the best cookies I have ever made. Good to know that the fat component is interchangeable!
Malia
Hi! I'm an extreme chocolate lover and when I saw these, I couldn't believe you used coconut oil to get such delicious looking cookies. I was wondering if there was another type of healthy flour I could use that I could easily find at my local grocery store?
Regina
Hi Malia, you can also try whole wheat flour in this recipe. If your store has it, try white whole wheat flour for a finer texture.
suri
These look amazing! I've always wanted an eggless recipe that would still be chewy towards the center. If I use any other oil besides coconut, will it still have the same chewy texture? Thanks! Can't wait to try these out! xx
Regina
Hi Suri, unfortunately my recipe isn't eggless either. But I sure you can use other oils as well. Melted butter would be my first choice, but other not too strongly flavored oils should be good too.
Jacquee | I Sugar Coat It!
Regina, these look awesome!! DROOOOOL...
Regina
Thank you soo much Jacquee!
Winnie
I should not have seen these amazing cookies now 🙂 It's almost midnight here and I'm definitely craving a few right at this moment
They're mouth-watering
Regina
Oh yeah, the gooey melty chocolate is a sure way to get cravings 😉
Josephin
Regina there soooooooooooooooooo good lookin!!!!!!!!!!!!!!
Janine
These have definitely got me salivating, and I only had breakfast an hour ago! They look delicious.
Regina
Thanks a bunch Janine. I hear you. When I have cookies around it's a struggle not to have them for breakfast 😉
Josephin
I'm mixing the dry ingredients right now!
Carmina
These are GORGEOUS! They look so soft and puffy , Definitely have to give this recipe a try! I think I would also add a seed or nut butter 🙂
Regina
Thank you so much Carmina. These cookies are super soft and puffy! Let me know what you think if you try them.
Carmina
Definitely! 🙂
Danna Mann
Oh my goodness these are unbelievably good !!! Didn't use espresso power. Used coconut sugar. Definitely recommend them
Regina
Thanks for your wonderful feedback Danna
Josephin
I don't have enough coconut oil can I use something else to substitute it
Josephin
I'm making them now and I have already fallen in LOVE with the picture!!!!!!!!!!!