Wow! What an overwhelming response to the einkorn blueberry scone/gluten chat last week. I heard from so many of you, echoing similar feelings about gluten, the fear epidemic that we’re creating around food in America, and getting back to real (traditional) food.
I also heard from many of you with a request to please continue sharing gluten-free recipes. You guys, that’s no problem. I promise, the gluten-free recipes aren’t going away. Just as the gluten recipes didn’t disappear when I cut gluten from my diet (read more about that). (<–Thankfully, I worked ahead before my protocol began. I also have a lovely recipe development partner, Helen.)
I believe in balance and variety, and that includes–if you can–consuming a variety of grains and naturally gluten-free ingredients. I’ll also continue to label recipes as gluten-free (or dairy-free, or vegetarian, etc.) when appropriate, because I want to make finding recipes an easy and simple task here on Live Simply. Cool?
In the spirit of celebrating real ingredients and homemade food, I thought it would be fun to make another treat. This time with a different ancient grain: spelt.
Spelt, unlike einkorn, is a fairly easy grain to find for the majority of people. If you have a health food store in your area, or any store that carries “health food,” you can probably find spelt. You can even order spelt on Amazon for a decent price.
The beauty of using ancient grains, whether that’s einkorn, spelt, heirloom wheat, etc. is that these grains are easier to digest, and also boast a lower gluten content and higher protein. This doesn’t mean that people with a gluten intolerance can consume these grains. It simply means these grains have maintained their original attributes. They haven’t been manipulated or tampered with.
Besides einkorn, spelt has become my favorite (gluten-containing) grain to use in baked goods. Spelt has a naturally nutty, sweet flavor that’s imparted to baked goods. Spelt can be tricky to work with since it can result in rather dry baked goods, but this is an easy fix with an accurate wet to dry ingredient ratio.
I also love to mix spelt with einkorn, or oat flour, when baking. Mixing flours often results in unique flavors and the most favorable textures. For today’s recipe, chocolate chip cookies, we’re going to work with just one grain: spelt.
The nutty, rustic sweetness of spelt comes through in these cookies–which I find delightful. And the texture is everything I want in a good ol’ homemade cookie.
These cookies aren’t doctored up with special ingredients–beans, veggies, or superfood powders. Nope, they’re cookies! Just good ol’ treats that are made with simple, real ingredients. Simple ingredients that show your family just how delicious homemade food can be. Move aside, cookie dough packages!
Ancient Whole Grain Chocolate Chip Cookies (Spelt Flour Cookies)
- 2 cups whole grain spelt flour 273 g
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 8 TB unsalted butter softened, but not warm
- ¾ cup light brown sugar packed (176 g)
- 2 eggs
- 1 ½ tsp pure vanilla extract
- 10 ounce bag semisweet chocolate chips mini or standard chips*
- medium bowl
- large bowl
- hand mixer or a stand-mixer fitted with paddle attachment
- parchment paper
- sheet pan
- cookie scoop optional
- Preheat the oven to 350F and line a sheet pan with parchment paper.
- In a medium-size mixing bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- In a large bowl, using a hand mixer (or a stand-mixer fitted with the paddle attachment), cream together the softened butter and sugar. Then beat in the eggs and vanilla extract.
- Mix the flour mixture into the wet ingredients in two batches.
- Fold in the chocolate chips.
- Scoop the dough (I used a 4 teaspoon cookie scoop) and place on the sheet pan, placing the dough about an inch apart on the baking sheet to allow for spreading.
- Bake for 9-12 minutes, depending on size, until lightly browned on the edges and slightly firm in the center.
- Let the cookies rest on the hot baking sheet for 5 minutes before removing to a cooling rack.
- Keep the dough in the fridge between rounds.
These look great! Thanks for sharing!
Just wondering if I can substitute the brown sugar for coconut sugar, and if so, would I need more or less than 3/4 cup?
The cookies won’t be as moist. You could try but I’m not sure they’ll have the same texture.
Can we use flax or chia seed instead? Thank you!!
The same fluffy cookie I grew up with! Thank you so much for sharing this classic recipe.
Yay, so glad you enjoyed the cookies!
Made these with my 5 year old today. The cookies are delicious! They are very soft. Personally, next time I make (I think this recipe will become my go to choc chip cookie recipe) I am going to put in 1/2 tsp of salt instead of 1 tsp. I thought they were a little bit on the salty side. Thank you for a recipe with a little spin on a classic.
Hey Emily, I’m glad you enjoyed them! Yes, less salt if they’re too salty for you is a good idea.
Thanks for another delicious recipe, I just love your blog! Nosy question, but may I ask where your milk glass in the photo is from? It’s lovely!
Thank you, Stephanie! That glass was from Home Goods.
I’d like to second the continued requests for gluten free recipes. I love your attitude toward and emphasis on real whole food. Unfortunately as some with celiacs the struggle is real. Thank you for your beautiful and positive blog.
Definitely, Sky! Thank you for sharing.
These look like some really tasty cookies.