Chocolate Spelt Cookies

Warning: these cookies won’t last long in the cookie jar!  They’re a healthy but delicious take on the traditional cookie.  They’re made with (low gluten) spelt flour and lots of good wholesome ingredients.

spelt cookies

Chocolate Spelt Cookies
1 cup wholemeal spelt flour
2 big pinches of sea salt
3/4 tsp baking soda
1/3 c coconut oil
1/2 c raw cane sugar or rapadura
1 organic egg
2 tsp vanilla extract (optional)
70-100 g of your favourite dark chocolate bar (I used Green & Blacks 85%), chopped into little pieces


  1. Line a tray with parchment paper. Preheat the oven to 160 C (325F).
  2. In a bowl, mix together all the dry ingredients (sifting in baking soda if lumpy). In a separate bowl, mix together all the wet ingredients. Then, add wet to dry and stir until well-mixed. If your dough looks a little dry (which will depend on the size of the egg and the flour you use) just add another dash of coconut oil or water to get it into a heavy dough consistency.
  3. Using your hands (or two spoons), form the dough into small balls and place them about 2″ (10cm) apart on the paper. Gently press them down with your finger or a fork. Put the tray in the oven and bake for 10-12 minutes or until the cookies are golden brown.
  4. Remove from the oven to cool. Store them in an airtight container or mason jar.

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