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?
Double Chocolate Chip Cookies with Spelt Flour
These Chocolate Spelt Cookies are a better way to get your double chocolate cookie fix - they are made with coconut oil and no refined sugar!
- 1/3 cup coconut oil
- 2/3 cup unrefined sugar I used demerara sugar
- 1 egg
- 1.5 teaspoons vanilla extract
- 2/3 cup spelt flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- dash of salt
- 1 tablespoon espresso powder optional
- 1/2 cup chocolate chips and chunks use a variety of light and dark
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.
Products I used in this Spelt Flour Chocolate Chip Cookies Recipe:
Disclaimer: This post contains affiliate links to awesome products I love to use! Thanks for your continued support of my site.
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