Spelt Chocolate Chip Cookies

I needed Spelt Flour to make a waffle recipe I was interested in.  If you didn’t already know, this flour makes great waffles! When I bought the bag of Arrowhead Mills Spelt Flour on the back was this cookie recipe.  I couldn’t resist trying it.

I adapted it a little.  These cookies are wonderful.

Hearty.  Chocolatey.

Even though I altered the recipe by omitting the sugar and adding 1/4 c. raw honey, I don’t think you’ll even notice.  They are perfect.  I honestly can’t imagine adding the sugar the recipe calls for.  They would be way too sweet for me.

A little FYI – Spelt flour is a species of wheat related to the common wheat used to make bread flour.  Spelt flour has a higher protein content and a lower gluten content than its common cousin!

 

Spelt Chocolate Chip Cookies

 

1/2 c. butter, room temperature, cut into chunks

1/4 c. honey

1 egg

1 t. vanilla

1 3/4 c. spelt flour

1/2 t. baking powder

1/2 t. salt

1/2 c. Ghirardelli 60% cacao bittersweet chips

Combine the butter and honey in a stand mixer and beat until mixed.  Add the egg and vanilla and beat on medium speed until combined.  Add the flour, baking powder and salt and beat on medium speed until well combined.  Throw in the chips and mix by hand.  Split the dough into 12 balls.  Bake on a silicon mat on a baking sheet at 360 degrees Fahrenheit (high altitude temp) for about 10 minutes or until just barely browned on the edges.  Cool on a rack before storing in an air tight container.  These are good for several days but if you’re like me they won’t last that long!

 

I apologize for the lack of action photography but these were so easy to make there is nothing to show!  Just the final yummy product!

 

 

Posted on February 28, 2013
This entry was posted in baking, chocolate, cookies, desserts, quick and easy and tagged chocolate chips, cookies, hearty cookies, spelt flour.