July 25

Oatmeal Chocolate Chip Cookies… with spelt!

Food

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Oatmeal Chocolate Chip Cookies… with spelt!

All this bread baking has filled my kitchen cabinets with various bags of flour: strong white, malted wheat, whole wheat, buckwheat and spelt to name a few.

I like the idea of baking with grains other than white flour for two reasons: I prefer to eat less-processed foods and white flour is very refined and sometimes bleached!  And second, when trying vintage recipes, I think the less-refined flours are probably more realistic to what people used to use.

Plus, let’s be honest, I’ve got bags of this stuff sitting in my kitchen cabinets!

I’ve always been hesitant to bake with ‘healthier’ flours though, because I think desserts are a treat and I don’t want to sacrifice taste.  But recently I read that my friend Alissa had great results with her Whole Grain Chocolate Chip Cookies, and I got curious to experiment.

This is my mom’s classic oatmeal chocolate chip cookie recipe.  All I did was substitute spelt flour for white flour.  The results were fantastic!  I served them to friends with compliments and no one even noticed they were different than usual.  On the baking side, the dough was slightly more crumbly than with white flour, but I’m still happy with the end result.

If there are any nutrition-gurus who can comment on the benefits of spelt or whole wheat flours over white, please do in the comments!  Otherwise I’ve got some google research to do…

 

Spelt Oatmeal Chocolate Chip Cookies

 

1c. butter

2 eggs

1.5 c. spelt flour

3/4c. brown sugar

3/4c. white sugar

1 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

2 c. oats

1 c. chocolate chips

 

Preheat oven to 350.  Cream/mix butter and sugar together until smooth.  Add eggs,one at a time,and mix until incorporated.  Add vanilla,baking soda and salt.  Add oats and stir through.  Add flour and stir until you can’t see it anymore.  Finally,add chocolate chips and stir until evenly distributed.  Chill the dough in the fridge.
Scoop by big tablespoonfull onto cookie sheets.  Bake 9-11 minutes,until golden brown and slightly puffy.
Let cool before eating.

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  1. Hello Amanda : )

    Thanks for sharing your cookie recipe! I’ll share back what I’ve learned about why spelt is easier on your body than today’s wheat. Wheat was bread to be high in protein (gluten) so that it would be more nutritious and make more beautiful bread. Problem is our tummies didn’t morph along with the speed of the botanists doing the breeding and we seem to react to it in an inflammatory manner. : ( darn all the hard luck, I am an accomplished bread maker…. So, I have a freind that grows spelt who encouraged me to try some. I found that I could use stone ground whole and sifted (white) spelt mixed 50/50 to get a lovely fluffy loaf of buttery tasting bread that no one thinks is 1/2 whole grain. And it does not make me hurt or get indigestion or any of the other things associated with the newer strain of wheat gluten. My only advice would be to strive for the stone ground beacuse it is easier on your insides AND makes a tall loaf. Why? you ask. Because under the microscope all grinds do not behave the same. Some look like a million needles, sharp and pickery, stone grinding looks like torn parchment, all soft and floaty. NO WONDER it makes such a nice soft fluffy loaf of bread! =P yum. It’s also nicer to our palate, tummy, joints, connective tissue, mucus membranes… immune systems… need I go on?

  2. Great book on why wheat flour isn’t as healthy as we think: “Wheat Belly. Lose the wheat, lose the weight”
    I’m excited to try this recipe right now!!

  3. I’m trying a version of Ms Fields choc chip cookies and, thanks to your site, I am going to substitute spelt flour for the white flour. Using organic butter, ground organic oat flour, and spelt, plus adding a few otganic walnuts…will let you know how they turn out! I am excited! How could they possibly be anything but wonderful! Thanks!

  4. Hi Amanda, thanks for the shout-out, and I’m so glad I was a bit of inspiration for you! I haven’t tried spelt yet but glad to know it also works in cookies, since I’ve been thinking I need to branch out beyond various forms of whole wheat flour in my baking 🙂

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