These whole grain Spelt Chocolate Chip Cookies are a clean eating dessert made with coconut oil and unrefined sugar. They are a delicious way to satisfy sweet cravings with wholesome ingredients.
When it comes to dessert or sweet treats, cookies are definitely my favorite kind. I love how simple and quick they are to make (aside from sometimes torturous chilling times). They are sweet with lots of different textures. And you can have them with added ingredients to your hearts desire - chocolate, nuts, candy, dried fruit, oatmeal...
Really - what's not to love about cookies?
While oatmeal cookies may be my personal favorite, chocolate chip cookies are a timeless classic. I like them best with crisp edges and chewy centers. I already made a spelt flour double chocolate chip cookie before, but now it is time for the true classic.
My sister brought me organic whole grain spelt flour from Oak Manor from Canada when she visited us over the holidays. I've loved experimenting with this stone-ground ancient grain from a Canadian producer.
I've mainly been using it in hearty homemade breads, but then I had the idea to make spelt cookies - chocolate chip cookies to be exact. I used coconut oil, coconut sugar (or unrefined cane sugar), Oak Manor spelt flour and dark chocolate chips to make these clean eating chocolate chip cookies.
The spelt flour cookies turned out super delicious! Compared to regular cookies made with white flour this spelt cookie recipe produces a little heartier texture and slightly nutty flavor. And with chewy centers and crisp edges these healthy spelt cookies turned out just the way I like 'em.
If you are looking for a more filling, protein-rich cookie option I recommend Naked Chocolate Chip Protein Cookies. Each cookie has 10g of protein and only 1g sugar. They are gluten free, soy and GMO free and don't use high fructose corn syrup or artificial sweeteners.
When making these spelt flour chocolate chip cookies, don't skip the step of chilling the dough balls. I choose to make these spelt cookies with coconut oil that has been melted, so the chilling just helps them to retain their shape.
I've tried skipping it and ended up with chocolate chip spelt cookies that spread so much that I basically ended up with a sheet of cookie. I assure you we still ate it all; this way the cookies with spelt flour just didn't look very presentable.
To achieve the chewy centers that I like so much, I slightly underbake these clean chocolate chip cookies - like all my other cookie recipes.
I take them out of the oven when the edges are set but the centers can still look glossy. They still keep on baking on the hot cookie sheet outside of the oven, but they won't overbake.
Keep the cookies in an airtight container to ensure they keep their crisp edges.
More Chocolate Chip Cookie Recipes:
- Coconut Flour Cookies - these are paleo, gluten free with a low-carb/keto option
- Tigernut Flour Cookies
- Double Chocolate Chip Spelt Cookies
- Gluten Free Oat Flour Chocolate Chip Cookies
Clean Eating Spelt Chocolate Chip Cookies
Ingredients
- ¾ cup coconut sugar or unrefined cane sugar
- ½ cup coconut oil melted
- 1 egg
- 1-½ teaspoons vanilla extract
- 1-½ cups spelt flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup dark chocolate chips
Instructions
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Stir together coconut sugar and melted coconut oil. Let sit for a few minutes to allow the coconut sugar to dissolve.
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Add the egg and vanilla extract and stir (by hand or with a mixer) until combined.
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Add spelt flour, baking soda, and salt and stir together until just combined. Fold in chocolate chips by hand.
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Using a large cookie scoop form about 12-14 dough balls. Press a few more chocolate chips into the top of each dough ball. Cover with plastic wrap and refrigerate the dough balls for at least 1-2 hours (or ½ hour in the freezer).
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Preheat oven to 350 F and place chilled dough balls 2 inches apart on a parchment or silicone lined baking sheet.
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Bake for 8-10 minutes until the edges are just set. Centers can still look slightly uncooked. Let the cookies cool on the baking sheet for about 10 minutes, then move them to wire rack to cool fully. Store airtight.
Recipe Video
Products used in this Spelt flour cookie recipe:
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Magdalena
I absolutely love them. And so everyone who tried them. I made half with milk chocolate chips and chopped hazelnuts and the other half with white chocolate chips and chopped almonds. Delicious!!!
Regina
So glad to hear the cookies are a hit. I love your chocolate chip & nut variations
Rozana Makhzan
Just made the cookies, got more than 12. Very nice. Not too sweet. Just nice. Added chopped walnut. Consumption rate - very rapid. Thank you!
Susan
great recipe. I substituted 1/2 cup coconut oil with applesauce. Delicious! I still chilled the dough!
Regina
Wow I am glad to hear you were able to use applesauce and still have delicious cookies!
Susan
hi I substituted the coconut oil with 1/2 cup of applesauce. Cookies were delicious. I still followed your instructions to chill the dough before baking.
Becky
These were yummy! I subbed 1/2 cup of honey instead of coconut sugar, only because it's cheaper than coconut sugar haha and ive used so much in my baking lately it's working out a little expensive!
delicious.
Would love a crunchy cookie recipe though, these were slightly more cakey. Absolutely lush warm from the oven with all those melted dark choc chips
Regina
Hi Becky, glad you liked the cookies and made them with ingredients you had and could afford. In regards to crunchiness, the honey you substituted actually caused the soft cakey texture. These cookies made with granulated sugar have crispy/crunchy edges and a chewy (not cakey) center.
Bobbie
Most certainly going to try this! Thanks for all the suggestions!
Sair
I made these yesterday and they are great. I’ll reduce the sugar and chocolate chips to half a cup next time.
Larissa
Thanks so much, loved this recipe. Had spelt flour in freezer which I hadn't used much yet, plus some rapadura which I just bought last week. And I always have the other ingredients on hand so this recipe was perfect. And they turned out amazing. Family loved them. I don't usually comment on recipes, but i just had to say thanks for sharing. Appreciate your work.
Regina
Thanks so much for taking the time to comment! It makes my day to hear you enjoyed my cookie recipe 🙂
Jeanette
Hi there! I just found your recipe and I hope to make the cookies this weekend. I just have one question...I don't like the taste of coconut so can I replace the amount of coconut oil with the same amount of avocado oil? Thank you.
Regina
Hi Jeanette, I am not sure if avocado oil will work. Does it become solid when refrigerated? If not, the cookies might just spread too much.
Sally
These are amazing thank you! My kids (and me) LOVE Belle and Boo and the Goodnight Kiss so on weekends I have started letting them have cookies and milk before bed like they do in the book and these are perfect! Thank you so much for sharing. Can I ask what the reasoning is behind cooling them before cooking? Thanks!
Sally
Sorry ignore me, I see now why to chill! Is the coconut oil measured after it’s melted? So 1/2 cup of liquid coconut oil? Thanks!
Regina
You can measure whichever way works better for you. There isn't much of a volume difference between melted and solid
Regina
And I love that you let your kids have milk and cookies before bed. I will look into Belle and Boo. My 3 yo LOVES story books
Analiza B.
Hi! I'm making this right now but had to pause as the batter seems runny. I followed your exact recipe. I wonder what happened. Thanks.
Regina
Really? That seems odd. I've never had runny cookie dough. Are you sure you read the measurements correctly?
Alice Gitau
I loved these cookies, i am pretty strict with my diet so i swapped out the sugar for some agave syrup which is actually 25% sweeter than regular sugar and 100% healthier in terms of how it is metabolised in the body. I also switched out the eggs with unsweetened applesauce. The cookies are amazing. And i actually doubled my recipe but kept the same quantities for sugar/ syrup and they are still hella sweet. Thank you for this. Good easy recipe that can be redone over and over esp with the cold season coming in..
Regina
Amazing to hear that the cookies turned out so well with all the substitutions you make. I am sure it will be helpful to someone else looking for egg/sugar substitutes
Karen
These are awesome! I used a little less sugar than the recipe called for, but did everything else the same. They were super easy to make. Everyone loved them, including my 4 children!
Regina
Awesome! So happy to hear everyone loved the cookies
Alice
Just made them - followed instructions exactly--love them!!! Husband (who could care less about eating clean) liked them too! Thanks!
Regina
Awesome! So glad even the husband approved 🙂
Amy
I just made these and they were SOOOOOOOOOO good! I used unrefined cane sugar, kerrygold butter and almond flavor..those were my subs and they turned out perfect! OMG, eating them now, they are so soft and delicious..fab recipe!
Regina
Awesome! So glad you are enjoying the cookies.
Wanda
Great recipe! I was looking for a nice basic recipe for a spelt flour cookie and this is it. I baked them a bit longer because they still looked a little raw at 12 min- just altitude/oven /cookie size variable so always good to do a small test batch. I think I ended up at about 15-16 min. And got 18 cookies from this recipe. Well, ok... actually there were 19 until I gobbled a warm one down. Delicious as is and looking forward to trying some different additions like nuts and dried fruit, ground toasted flax seeds or hemp hearts to crank up the fibre/protein for a traveling snack. Thanks for sharing this recipe!
*note to the person who subbed the applesauce - applesauce is a substitution for oil in baking recipes. If you're looking for a sub for eggs, try a "chia egg" or "flax egg". I've used both with good results: 1TBSP ground flax or chia seeds + 3 TBSP water = ONE egg. Mix well and let sit in the fridge for 15 min.
Rever Wesley
I loved the cookies although they tasted different that what I'm used to with wheat flour the spelt is great and I used apple sauce I don't know if the exchange is right, but I used one 3.9 oz container of apple sauce to replace the egg the cookies where more crumbly than I like but after I put them in the fridge the wasn't any difference from the cookies I'm use to. The recipe was very helpful and easy to understand and follow. I love this recipe and I planning on make smore cookies based of of it, hopefully it turns out well.
Regina
Spelt flour definitely has a slightly different taste and I think your substitution of eggs with applesauce may be the reason for the crumbliness?
Rever Wesley
Yeah I know that, but what I wasn't sure about is the egg substitution ratio. I was thinking I add too much apple sauce to replace the egg, but eating dead chicken fetus doesn't work for me, so a prefer crumbly. Also I saw on another site chia seeds work as well so maybe I'll try that is as a substitute also.
Wanda Tracey
The cookies look amazing and this contest is exciting!!!All my fingers are crossed !!
Thanks so much to all the lovely sponsors and enjoyed visiting and following them too. 🙂
Regina
Thank you Wanda and good luck to you in the giveaway 😀
Lorena
Yaaay!! I just had an awesome giveaway on my site and of course I couldn't participate. Now I could 😀 So excited!! I will WIN this!! I need new pots and pans SO BADLY!! I HAVE to win 😉
Regina
YES!! I hope you win Lorena! 😀
Bethany @ Athletic Avocado
My oh my these cookies look darn good! I love baking with spelt flour!
Regina
Thanks so much Bethany! I agree, spelt is probably my favorite whole grain flour.