Few things feel more like home than a batch of warm spelt cookies fresh from the oven. Have you ever wondered if you could bake soft, homemade cookies using wholesome spelt flour instead of regular flour?
The good news is you absolutely can. And once you taste these rich, soft spelt chocolate chip cookies, you may never go back!
A Simple Treat From an Old Grain
If you enjoy baking from scratch or cooking with traditional ingredients, spelt cookies are a wonderful place to start. Spelt is an ancient grain that has been used for thousands of years. Many homesteaders and home bakers love it because it’s hearty, nutritious, and full of flavor.
Around our house, cookies have always been a family favorite. After a long day in the garden or tending animals, nothing brings folks to the kitchen faster than the smell of fresh cookies baking.
Spelt flour gives cookies a slightly nutty flavor and a soft, tender crumb. It’s easy to work with and behaves much like regular flour, which makes it perfect for everyday baking.
And the best part? These spelt chocolate chip cookies are simple enough for beginner bakers.
Why We Love Baking Spelt Cookies
Spelt isn’t just another flour—it’s like that reliable old friend who shows up with deeper flavor and a bit more goodness. Unlike modern wheat, which has been changed over and over to increase yields, spelt has stayed close to its ancient roots. That means a gentler gluten structure that’s often easier on folks who find regular wheat a little heavy. Many homestead bakers notice their spelt bakes feel lighter in the belly, even if they’re not gluten-free.
The real magic shows up in the taste. That mild nutty note comes through without overpowering—think subtle earthiness that plays so nicely with sweet chocolate chips or a handful of toasted nuts. In cookies, it gives a tender chew that’s hard to beat. And nutritionally? Spelt provides more protein, fiber, and minerals such as magnesium, iron, and B vitamins than plain white flour. It’s a small swap that adds real nourishment to a treat we all love.
If you’re just dipping your toes into heritage grains, spelt is forgiving. It mixes up smoothly, holds together well in drop cookies or bars, and doesn’t demand fancy techniques. Start here, and you’ll soon wonder how you baked without it.
A few reasons many families enjoy baking spelt cookies include:
- Mild, slightly nutty flavor
- Soft and tender texture
- Works well in most baking recipes
- Pairs beautifully with chocolate and nuts
- Different gluten and proteins from modern GMO wheat
- Never hybridized
If you enjoy baking with heritage grains, you might also enjoy exploring the many recipes and resources shared in The Farmer’s Lamp baking guides and ebooks, where traditional baking methods are shared in a simple, practical way.
These cookies use everyday ingredients most homestead kitchens already have on hand.
Ingredients for Spelt Cookies With Chocolate Chips
- 2 ¼ – 2 ½ cups spelt flour
- 1 teaspoon baking powder (optional; leave out for chewier cookies)
- 1 teaspoon baking soda
- 1 teaspoon real salt
- ¾ cup unsalted butter, softened
- ¾ cup sugar
- ¾ cup brown sugar (I make my own)
- 1 tablespoon molasses (optional for softer cookies)
- 2 large eggs + 1 egg yolk
- 1 tablespoon vanilla
- 8–12 ounces chocolate chips
- ½ cup chopped pecans (optional)
Using simple, real ingredients like butter and unrefined salt often makes a big difference in flavor. According to research shared by the USDA, whole grains like spelt can provide valuable nutrients and fiber when used in baking. USDA Research
Instructions for Making Spelt Cookies
These spelt cookies come together quickly and don’t require any fancy equipment.
- In a sifter or a medium bowl, combine dry ingredients.
- In a large bowl, beat sugar and butter just until sugar is well incorporated.
- Add the eggs and the single yolk, one at a time, combining after each. Do not beat the batter at this point. Overmixing will cause cake-like cookies.
- Stir in vanilla.
- Sift the dry ingredients onto the dough. If you used a bowl to combine them, add the dry ingredients a little at a time as you mix. Mix on medium speed ONLY until combined.
- DO NOT overmix. If you overmix, they will collapse when baked. I usually hand-mix the flour using my favorite hand-mixing tool.
- Stir in the chocolate chips by hand.
For Pan Cookies
- Let the tray cool for 5 minutes, then slide the parchment paper with the cookies onto a cooling rack to cool completely (or at least 15 minutes) before cutting.
- Before you bake, preheat your oven to 375 degrees F and let it heat for at least 30 minutes more.
- Spread dough evenly over a parchment-lined baking sheet or 9×13 pan. I use a glass 9×13 pan.
- I put my pan of cookie dough in the freezer for at least an hour. This part is optional, but your cookies will be better if you do it.
- After an hour or two in the freezer, place the frozen cookies in the well-heated oven.
- Bake until desired doneness. 30-40 minutes. Lower times will make the cookie doughier.
Round, drop cookies
Every kitchen is a little different. These tips help ensure success.
- Drop tablespoons of dough 2″ apart onto a parchment-lined baking sheet.
- I put my pan of cookie dough in the freezer for at least an hour. This part is optional, but your cookies will be better if you do it.
- Before you bake, preheat your oven to 375 degrees F and let it heat for at least 30 minutes more.
- After an hour or two in the freezer, place the frozen cookies in the well-heated oven.
- Bake 10-14 minutes. Lower baking times will make the cookies doughier.
- Let cool on the pan for 5 minutes, then slide the parchment paper with the cookies onto a cooling rack to cool completely
- Let cool completely and store in an airtight container.
Simple Tips for Perfect Spelt Cookies
- Once you’ve got the base down, it’s fun to tweak these spelt chocolate chip cookies to suit your family’s tastes or what’s in the pantry.
- For extra chew: Skip the baking powder entirely and lean toward the higher end of flour (2½ cups). Add that optional molasses; it deepens the brown sugar flavor and keeps things soft.
- Nut lovers: Swap or add walnuts, almonds, or even toasted hazelnuts instead of pecans. Toast them lightly first for a richer taste.
- Double chocolate: Stir in 2–3 tablespoons of cocoa powder with the dry ingredients for a fudgier vibe, or mix in some dark chocolate chunks alongside chips.
- Sea salt finish: Right after pulling them from the oven, sprinkle flaky sea salt on top. It makes every bite pop.
- I use 8 oz of chocolate chips because my husband prefers fewer than I do.
- You can adjust the optional ingredients to amounts and kinds you prefer.
- There is a variance in the amount of flour to use due to differences in humidity, altitude, and egg size.
- We recommend using real salt and unsalted butter.
These little changes keep things fresh without complicating the simple process. Experiment one at a time, and note what your crew likes best.
Baking With Traditional Grains
Many homesteaders enjoy baking with grains like spelt and einkorn because they connect us with traditional cooking.
If you’re interested in exploring more traditional baking methods, you may enjoy these helpful resources from The Farmer’s Lamp:
They’re full of practical advice for building a wholesome, from-scratch kitchen.
And if you enjoy learning these kinds of skills, consider joining The Farmer’s Lamp community, where folks share recipes, homestead tips, and encouragement along the way.
A Final Thought From My Kitchen to Yours
There’s something magical about baking cookies from scratch. Somehow, it seems to slow the world down and wrap your home in the most comforting aromas.
These wholesome chocolate chip spelt cookies prove that simple, real ingredients and a bit of love can create pure comfort in every bite.
Next time your family craves something sweet, give these spelt cookies a try. I’d love to know how they turn out and what additions you use to make this recipe your own. Be sure to drop a comment below with your results, suggestions, or questions.
Wholesome Spelt Flour Pancakes Made Simple
Ingredients
- 1 cup spelt flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg
- ½ cup buttermilk or milk if needed
- ½ cup water adjust as needed
- Oil or bacon grease for the griddle
- Butter and syrup for serving
Instructions
- Preheat Your Griddle. A steady, hot surface is key. Not too hot, not too cool. If a drop of water dances on your cast-iron griddle, you’re just right.
- Stir together the dry ingredients. If you don’t use a sifter, you can whisk them or thoroughly mix them using a spoon.
- Add the egg, milk, and about half of the water. Mix them until the egg is well combined. Add a little more water at a time until you reach the desired consistency.Tip: Stir Gently. Don’t overmix. Pancake batter with a few lumps is just fine. Stirring too much can leave you with flat pancakes.
- Cook on a Lightly Oiled Griddle: If you use a well-seasoned cast-iron griddle, you may not need to oil it. Sometimes I drop a little bacon grease on it just before I pour the batter for crispy edges; my husband likes that.
- Pour your batter onto the griddle according to the size you like your pancakes.
- Watch for the bubbles to know when to flip it. When bubbles rise in the middle of the pancake, and the edges start to set, it’s time to flip the spelt flour pancake.Because every stove and griddle is different, not to mention altitude, there’s no real way to tell you in minutes when to flip pancakes.The second side cooks faster, so cook it just until golden. You can flip or lift it to check the goldenness.
- Finish with Butter. When you take a pancake off the pan, make a small dent in the center and drop in a pat of butter. It melts right in and makes every bite better.My husband likes me to stack his, then cut a hole in the middle of his stack, drop two or three pats of butter in, and pour syrup into the hole and over the top of the spelt flour pancakes.
- Serve hot!
Notes
- Chocolate chips for a treat
- Mashed or pureed fruit to the batter
- Fresh fruit on top instead of syrup
- Whipped cream on the fruit or just by itself
- A drizzle of honey for a lighter touch
- Sprinkle a little powdered sugar for a special, sweet treat
Nutrition
FAQs: Spelt Cookies With Chocolate Chips
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