These double chocolate chip spelt cookies are so easy to make and use under 10 ingredients. Feeling like a sweet bite to eat? You’ll have these fudgy, almost brownie-like cookies ready in under 30 minutes and they are the perfect decadent dessert or chocolate lovers snack.
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These double chocolate chip spelt cookies are just like the classic chocolate chip cookie but use cocoa and spelt flour. They are so easy to through together, require no refrigeration and are ready in under 30 minutes, which is prate when you’re in need of a speedy chocolate dessert or snack.
Cookies are one of our favourite snacks to make, and we already have a few firm favourites on this sight. If you’re after grain free or lower sugar recipes, you might like these tahini chocolate chip cookies or these banana oatmeal choc chip cookies I love these chai spiced almond meal biscuits too, and no something no bake these pecan brownie bites are delicious. This paleo cookie chip cookie dough slice is an absolute winner too.
WHAT YOU’LL NEED
- Butter– I love to use Westgold unsalted grass-fed butter, but you can use salted butter too (just reduce the additional salt to 1/4 tsp). I have not tried this recipe with a dairy free alternative, but let me know if the comments if you do.
- Spelt flour– Spelt is an ancient form of wheat and has gained popularity in baking over the past 10+ years. Spelt flour has a nuttier taste then regular flour and adds more texture, which is great in a cookie. Use white spelt flour or only a maximum of 50% wholemeal spelt flour for this recipe. I love this organic spelt flour here.
- Cocoa– for taste and colour a dutch processed cocoa gives the best results- its richer, darker and less bitter, however raw cocoa powder is processed without harsh chemicals and is a welcome swap. Use whichever is best for you. For raw cocoa powder I highly recommend this one (best flavour, in my opinion).
- Baking powder and salt-baking staples, of course.
- Brown sugar is used to sweeten the cookies. Most cookies use a variety of sugars, but I have kept this minimal with only brown or coconut sugar.
- Eggs we use both a whole egg and an egg yolk for these double chocolate chip spelt cookies. Don’t skip on the extra egg yolk, its added to give extra moisture to the cookie as the sugar content is lower than a regular cookie.
- Vanilla is a must when baking anything with chocolate.
- Chocolate you can use whatever chocolate you like, but I prefer 70-85% dark chocolate, or chocolate chips like these ones here.
Why I choose Westgold butter
I have teamed up with WESTGOLD butter to create this recipe, because their New Zealand Grass-fed butter is my all time favourite. Grass-fed cows produce milk (and butter) with the best flavour and adds wonderful fat soluble vitamins. Butter is one of the worlds original superfoods and in my household we eat it as much as we can.
If you have ever visited the West Coast of New Zealand you’ll know its green year round. The lush green grass is available means cows can be given a grass-fed diet for all seasons, and the result speaks for itself. Westgold New Zealand dairy just hits different- its so creamy and flavoursome, and we are the biggest fans at my house. Plus, despite living in Australia my parents are from New Zealand and NZ dairy has always been a must for us.
Hints and tips for the best double chocolate chip spelt cookies
Follow the recipe exactly!
Sounds simple, I know- but for etc fudgiest brownie-like cookies follow the recipe as is, and don’t use wholemeal spelt flour, reduce the sugar or swap ingredients. I also recommend using scales if possible, and checking your oven temperature before baking.
Turn them into double chocolate and strawberry chip spelt cookies
As part of my recipe tests I added freeze dried strawberries into the mix and they turned out so good. As these are a bit of a speciality item (though easy enough to buy and not too expensive- I like these ones) I have left this out of the main recipe, but its a highly recommended addition. Use 1 small 12g pack, and roughly chop if your freeze dried berries are whole.
Whip sugar into warm butter
Don’t wait for the butter to cool down before whisking the sugar into it. Warm butter helps the sugar crystals to melt and will give that gorgeous sheen to the cookies (like a brownie top). Do not use hot butter though, as after the sugar we are adding eggs, and we don’t want cooked eggs in our batter!
Don’t over mix the batter
For moist, soft cookies gently fold the batter together using a rubber spatula. I like to stop mixing the batter when there is a small amount of dry mixture still visible, add the chocolate and fold through the last few times just until there are no more dry spots. Trust me, less is more for this recipe.
Rest the batter
Allow your batter to rest for 5-10 minutes before using a cookie scoop to portion onto the baking trays. This allows the flour to absorb some of the liquid, and will stop the cookies spreading as much (hint, that means a fudgier centre). I recipe tested resting in the fridge and, because this recipe is lower is sugar than other similar cookies, I don’t recommend this. Rest on the bench.
If you loved these double chocolate chip spelt cookies you might also enjoy
- The best healthy spiced carrot cake muffins
- Healthy passionfruit bars
- Paleo lemon curd slice
- Lemon blueberry cheesecake gummies
- Healthy fruit nut slice
- Grain free banana muffins
We hope you love these double chocolate chip spelt cookiess as much as we do! If you make them we would love a review below, as it helps others find this recipe too. If you have any questions we always endeavour to get back to you quickly. Happy baking xPrint
These double chocolate chip spelt cookies are so easy to make and use under 10 ingredients. Feeling like a sweet bite to eat? You’ll have these fudgy, almost brownie-like cookies ready in under 30 minutes.
- 125g (1/2 cup) West gold unsalted butter
- 150g (1 cup) white spelt flour, or 50:50 white and wholemeal spelt flour
- 27g (1/4 cup) dutch processed cocoa, or cacao powder
- 1 tsp baking powder
- 1/2 tsp fine salt
- 135g (3/4 cup) brown or coconut sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 tsp vanilla extract
- 150g quality 70-85% dark chocolate, roughly chopped (or chocolate chips)
- Optional- salt flakes to finish
- I recommend using kitchen scales for accuracy in this recipe. If you don’t have scales, I use Australian standard cups, and follow the scoop and scrape method for measuring.
- Preheat oven to 180 C and line 2 cookie trays/sheets with baking paper. Set aside.
- Cube butter and place into a small saucepan with teh lid on. Place over a very low flame and gently melt. Once butter is completely melted, set aside to cool for a 5 minutes (keep lid on).
- In a small bowl sift in the dry ingredients- spelt flour, cocoa and baking powder and add salt. Whisk together until uniform.
- Add coconut sugar to a large mixing bowl, then pour in slightly cooled butter. Use a rubber spatula to scrape all of the butter into the bowl, then grab your whisk and whisk for 2 minutes. If you prefer to use a stand mix you can do so.
- Add egg, egg yolk and vanilla and whisk until the mixture becomes glossy, creamy and thick (this should take 1 minute).
- Add the ingredients from the dry mixture bowl then use your rubber spatula to gently fold through, only until almost combined. Mix only until most of the dry pockets of flour are gone, but not all of them.
- Now add in your chopped chocolate or chocolate chips, reserving a couple of table spoons to add to the top of the cookies before baking. Use etc rubber spatula to fold the chocolate few only a few times, or until the dry pockets of flour are gone.
- Use a small ice cream scoop (1.5-2 Tbsp in size) to scoop out a ball of dough. Completely fill the scoop and level off with a knife or your clean finger, but don’t compress the dough into the scoop. Place onto the lined tray. Repeat until all the dough has been used up, placing only a maximum of six cookies per cookie tray with 3+cm between each. Ensuring the cookie dough is well spaced out will allow the cookies to bake with a better texture and crunchy shell.
- Gently press reserved chocolate into the cookie dough without compressing the dough down. Sprinkle with optional salt flakes. Allow cookies to rest like this for 10 minutes.
- Bake one tray at a time in the bottom rack of your oven for 12 minutes. If you are in a rush you can bake both trays at the same time, swapping the trays at the 12 minutes mark, but it’s recommended to bake trays singularly. Cookies are done when they are puffed up in the middle but set around the edges. Remove the tray from the oven and then firmly bang the tray on a heat-proof surface 3-5 times. Cool for 5 minutes on the tray then transfer to a wire rack to cool completely.
- Cookies are best on days 1 and 2, but can be stored in a an airtight container at room temperature.
- Spelt flour can be substituted for regular baking flour, or half wholemeal spelt flour, half white spelt flour.