Julene's Spelt Cookies

Julene's Spelt Cookies

Katherine

"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 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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Reviews

Read all reviews 9
  1. 13 Ratings

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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...

Most helpful
Most positive
Least positive
Newest

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

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...

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...

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...

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...

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.

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