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
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
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