Dessert, Recipes

Spelt Chocolate Chunk Cookies

Add a little twist to your weeknight baking with spelt flour! These easy, vegan Spelt Chocolate Chunk Cookies are a great alternative using whole grain flour. 

Based off our famous Chocolate Chunk Cookies recipe, these easy vegan cookies use spelt flour instead of all-purpose flour. Most recipes you see online with do a split of spelt and all-purpose flour – we opted for spelt flour entirely!

We have wanted to start dabbling into other flours like spelt flour. One of Kat’s favourite bakeries when she lived in the Annex used to make the most delicious Spelt Chocolate Chunk Cookies. Now we can all enjoy these delicious cookies at home!

What is spelt flour?

In it’s whole form, spelt is a light reddish-brown colour and has a earthy, nutty flavour. Spelt is a member of the same family as wheat, barley, and rye. It’s 100% stone ground and can be used in most recipes calling for all-purpose or whole wheat flour. Spelt and wheat have similar nutritional profiles and both contain gluten.

Our favourite thing about baking with spelt, is that despite being a whole grain, baked goods don’t come out heavy. Instead it makes a light and airy texture.

Top tips for Spelt Chocolate Chunk Cookies:

  • Cream the butter and sugar for a LONG time. Most people don’t cream the butter and sugar together long enough. What most people don’t understand that creaming or beating isn’t just about mixing together two ingredients, it’s about aerating ingredients. By creaming butter you create little air pockets and when you add sugar its build a system of sugar crystals, fat and air. By doing this, you’re ensuring that the dough will puff up in the oven and create delicious airy cookies. Not to mention creaming butter increases the volume of the dough so you get more cookies! For best results cream the butter at least 6-7 minutes.
  • Don’t overmix the flour. We’re creaming the butter and sugar a long time, so that when we add the flour we can be sure we don’t over mix it. Over mixing flour can result in extra gluten development which would result in an unpleasantly chewy or gummy cookie. Mix until the flour has JUST combined.
  • Use chocolate chunks instead of chips. Chocolate chips are designed to keep their shapes, but chocolate chunks create floods of delicious warm, gooey chocolate. Chocolate chunks spread more chocolate throughout the baked goods. Some pieces will be bigger, others will be smaller, so you’ll get more chocolate in every bite.

Spelt Chocolate Chunk Cookies FAQ:

Can you use spelt flour in cookies?

Yes! You can use spelt flour for a variety of baked goods including cookies. Just follow this recipe and you should have delicious tasting Spelt Chocolate Chip Cookies.

What’s the difference between spelt flour and all-purpose flour?

Spelt flour tends to be more nutrient-dense due tot he way it is made. When it’s processed the whole kernel is milled getting all the nutrients in the final product. When all-purpose flour is made, the bran and endosperm are removed from the process removing some key nutrients.
Spelt flour has more protein and fewer calories than all-purpose flour. It contains a wide array of nutrients and is a great source of vitamin B2, manganese, niacin, fiber, and more.

What does spelt taste like?

Spelt flour has a mild flavour that is nutty and slightly sweet.

How to make Spelt Chocolate Chunk Cookies:

Spelt Chocolate Chunk Cookies

Add a little twist to your weeknight baking with spelt flour! These easy, vegan Spelt Chocolate Chunk Cookies are a great alternative using whole grain flour. 
4.41 from 25 votes
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies


  • 150 g (1¼ cups) spelt flour
  • 5 g (1 tsp) baking soda
  • pinch salt
  • 75 g (⅓ cup) vegan butter
  • 75 mL (5 tbsp) maple syrup
  • 62 g (5 tbsp) brown sugar
  • 1 flax egg, (1 tbsp ground flaxseed + 3 tbsp water)
  • 1/2 tsp vanilla extract
  • 75 g (½ cup) dark chocolate, chopped


  • Preheat oven to 350°F
  • In a bowl combine spelt flour, baking soda and salt. Set aside.
  • To a stand mixer or using a hand mixer, beat butter until light and fluffy. Add maple syrup and brown sugar and beat until combined. With the beater on low slowly drizzle in the vanilla extract and flax egg. Mix until combined.
  • Add the dry ingredients to the butter mixture a little bit at a time and mix until just combined. Continue until all the dry ingredients are mixed in.
  • Add the chopped chocolate and mix until evenly dispersed through the dough.
  • Using a medium cookie scoop, scoop cookie dough onto a lined baking sheet and bake for 10-12 minutes or until golden.
  • Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.


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