Chewy Chocolate Chip Spelt Cookies

Chewy Chocolate Chip Spelt Cookies | Accidental Artisan

Today was a shitty day. Woke up with a sinus migraine that just would not go away. The whole day was essentially a wash, except for these bad boys I had tucked away in the freezer from last week. Chocolate does wonders when you are not feeling up to snuff.

If I had my way there would only be dark chocolate chips in these, but my man is a big fan of white and milk chocolate so we compromised. 😉 We all know I snuck more dark ones in there though!

Now I’ve had many a chocolate chip cookie, but when my bestie made these for a work potluck a few years ago I nearly fell on the floor they were so good. Chewy with a little crunch on the edges and LOADED with chocolate chips. Of course I tinkered with the recipe so I could make them with spelt flour, but they are just as tasty as their wheat laden ancestors.

I think I might just go have another one. 🙂

Side story: I popped my camera down on the counter to adjust my cookie tower and came back to see this little gem in the screen all up close and personal. Makes me think I could almost reach out and grab it right off the screen.

Happy baking!

Chewy Chocolate Chip Spelt Cookies

If you liked this recipe you are going to love these ones!

Whole Grain Spelt Brownie Cookies
Oatmeal Chocolate Chip Spelt Cookies
Poppy Seed Oatmeal Spelt Cookies

Chewy Chocolate Chip Spelt Cookies

A fully loaded chocolate chip cookie with slightly crunchy edges and the perfect chewy factor even straight out of the freezer!
Keyword Chocolate Chip, cookies
Author Sophie


  • 2 1/2 cups organic all purpose, unbleached spelt flour (also known as white spelt flour)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1/2 tsp ground cinnamon optional
  • 1 cup butter at room temperature
  • 1 1/2 cups brown sugar lightly packed
  • 2 eggs at room temperature
  • 2 1/2 tsp vanilla extract
  • 3 cups chocolate chips dark, milk and or white chips


  1. Pre-heat the oven to 350 degrees F and line two large baking sheets with parchment paper.

  2. In a medium bowl, sift together the flour, baking soda, salt and cinnamon (optional) and use a large whisk to evenly mix. Set aside.

  3. In a large bowl, beat the butter on high speed until whipped. Add the brown sugar and cream until light and fluffy, about 2 minutes. Add the eggs one at a time and beat on medium-high until combined. Add the vanilla extract and beat again until combined.

  4. Slowly add the dry ingredients to the wet ingredients and beat on medium-low. Mix well. Use a large wooden spoon to mix in the chocolate chips.

  5. Drop by tablespoon on to the parchment lined baking sheets spacing the cookies 2 inches apart (they spread!). Bake for 12 minutes or until lightly golden brown around the edges.

  6. Transfer to wire racks until cooled (or eat one scorching hot because you can't contain yourself and want to eat them RIGHT NOW and burn your mouth like I did). When cooled, store in an air tight container.

Recipe Notes

These cookies freeze really well and they usually won't disappear so quickly that way.

11 thoughts on “Chewy Chocolate Chip Spelt Cookies

    1. Hi Roni, I assume you are talking about the temperature to bake the cookies at? 180 Celsius seems to be right according to Google. 🙂 Happy baking!

    1. Hi Valentina, I have not tried freezing the dough, but I assume it would be fine to do so. I would allow the dough to come back to room temperature before proceeding with baking.

  1. I think I have FINALLY found a spelt flour cookie that might just taste like a choc chip cookie should! Plus chewy who can resist!

  2. I’ve tried the recipe 2 times and each time they go completely flat on baking. Any thoughts?

    1. Hi Glenda, are you using “white” or “all purpose” spelt flour? There seems to be confusion sometimes as the more readily available spelt flour is “whole” spelt flour and looks like whole wheat flour in the sense that it has flakes of bran all throughout it. White or all purpose spelt flour looks like regular all purpose flour, albeit a slightly creamer colour.

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