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Julene's Spelt Cookies

Rated as 4.4 out of 5 Stars
1

"These are a heartier version of the traditional chocolate chip cookie recipes. Using spelt flour, which is higher in protein and lower in carbohydrate, is a very nice change. The cookies are easy to make and are delicious! Spelt flour is now available in many grocery stores and all health food stores. Try adding sunflower seeds, almonds, shredded coconut, or oats to the batter for something different!"
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Ingredients

25 m servings 125
Original recipe yields 24 servings (2 dozen cookies)

Directions

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  1. Place an oven rack in the lowest position in the oven and place a second rack in an upper position. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat brown sugar, butter, egg, and vanilla extract together in a bowl with an electric mixer until smooth. Mix flour, baking soda, and salt together in a separate bowl. Stir flour mixture into brown sugar mixture until combined. Fold in chocolate chips and pecans. Spoon small amounts of dough onto a baking sheet.
  3. Bake in the preheated oven on the lower shelf for 5 minutes. Transfer baking sheet to upper shelf; bake until edges are lightly browned, about 5 more minutes.

Nutrition Facts


Per Serving: 125 calories; 6.9 15.4 1.8 18 134 Full nutrition

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Reviews

Read all reviews 10
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Awesome cookies. I used coconut sugar instead of brown sugar and they tasted amazing

Most helpful critical review

Very very dry. The first batch I did, I forgot to put the cookies on the lower rack for the first 5 min and cooked them the entire 10 min on the upper rack and they came out ok (but very dry as...

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Awesome cookies. I used coconut sugar instead of brown sugar and they tasted amazing

I luv this recipe! Great for us because we don't use enriched bleached products. I didn't use nuts or chocolate chips. I close creamy almondbutter, but I will be using this again! Thanks

Very very dry. The first batch I did, I forgot to put the cookies on the lower rack for the first 5 min and cooked them the entire 10 min on the upper rack and they came out ok (but very dry as...

Yum! I used toasted almond slivers (chopped a bit) and a 50% more vanilla and salt, though it probably didn't need it. For fun, I made 15 bigger cookies and undercooked them by a couple minutes...

Loved this recipe..because I used my Vitamix to blend the wet ingredients, some got trapped near the blades, so I had to add a little extra butter to get the entire batch wet. They are a tad on...

Very dry so added 1/4 of a cup of water in then it was fine. I made it into 1 giant cookie, put goji berries on the top and used truvia instead of the sugar so I didn't really follow the recipe

Great Cookies! I made a few minor changes. First I added 1/2 TSP Vanilla Extract extra, then instead of the optional Pecans, I used Toasted Large Flake Coconut. These changes were just made due ...

Delish! I tried these as a healthier/better for you/more filling lunch box option for my kids and these had great appeal because of the higher protien of spelt, where most healthy recipes lean ...

Great simple wheat free cookies. Be sure to use unsalted butter, otherwise they are a little too salty.They are lightly sweetened, which is nice, but I may add an extra 1/4 cup of brown sugar ne...