Rating: 4.4 stars
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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!

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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

125 calories; protein 1.8g; carbohydrates 15.4g; fat 6.9g; cholesterol 17.9mg; sodium 133.7mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 5 stars
12/02/2013
Awesome cookies. I used coconut sugar instead of brown sugar and they tasted amazing Read More
(4)

Most helpful critical review

Rating: 2 stars
11/27/2013
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 I already mentioned). For the second batch I did what the recipe said and cooked them on the lower rack the first 5 min and then on the upper rack for the last 5 min and they ended up burnt on the bottoms. I would suggest making sandwich cookies with these and filling the middle with fig jam or mashed dates to add a bit of wet to them. Also if I were to redo them I would only cook them on the upper rack for 8 min to keep them a bit more moist. Read More
(2)
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/02/2013
Awesome cookies. I used coconut sugar instead of brown sugar and they tasted amazing Read More
(4)
Rating: 5 stars
01/04/2013
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 Read More
(3)
Rating: 2 stars
11/27/2013
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 I already mentioned). For the second batch I did what the recipe said and cooked them on the lower rack the first 5 min and then on the upper rack for the last 5 min and they ended up burnt on the bottoms. I would suggest making sandwich cookies with these and filling the middle with fig jam or mashed dates to add a bit of wet to them. Also if I were to redo them I would only cook them on the upper rack for 8 min to keep them a bit more moist. Read More
(2)
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Rating: 5 stars
04/07/2013
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. Thanks for a great recipe with spelt flour! Read More
(2)
Rating: 5 stars
12/09/2016
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 the dry side but if you like a chewier cookie try reducing both the time and the temp. I did do 4 min on the bottom rack and 4 on the top and they had a crunch that was nice. They taste pretty awesome. I ate 4 tiny cookies and had to force myself to put them away. I will make these again. Didn't miss regular flour at all:) Read More
(1)
Rating: 4 stars
10/14/2012
I enjoyed this cookie. I didn't have spelt flour so I used whole wheat and milled flax seed. Tasty crispy and not too sweet. They spread a little too much though. Read More
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Rating: 5 stars
10/01/2016
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 to personal preference. Next I lowered the temperature to 175 Degrees C and I did not change from the lower shelf to the higher shelf. I made these changes because I have a ridiculously tiny oven (pretty much a European apartment standard) that runs hot and the higher shelf is practically touching the top. So even with that I would still take them out after only 8 minutes when I cook them next which I definitely will! Read More
Rating: 5 stars
04/19/2016
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 on nuts (which isn't an option for kids going to school ). My kids loved these (and I even added wheat bran and germ and hemp seeds) which is a stunning achievement because my kids like virtually nothing at all. I'll be making these forever I bet. Thanks for the recipe! Read More
Rating: 4 stars
11/19/2013
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 next time. Read More