Spelt Chocolate Chip Cookies

May 19, 2014

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I’ve got hungry hands.

Hungry hands need fast sustenance.

With our pleasantly busying schedules, Ben and I are finding ourselves more and more hungry. In need of fuel. These cookies, made simply with spelt flour (a lovely alternative to regular wheat flour, and one that I can find readily as an organic variety) plus almond meal, olive oil and maple syrup, are my current cookie crush. They happen to be vegan and they happen to be delicious.

Batches have been made for morning tea on the farm, Ben’s work road trips or days at the office and family visitors. And because sometimes I just want a cookie, warm from the oven, all to myself. A chocolate chip cookie, at that.

Oh, yes, that’s the ingredient I left out above – chocolate. I favour rich blocks of quality dark chocolate in my baked goods, roughly chopping it with a knife and folding shards of various shapes and sizes into whatever batter I’m batching. It might be dark cooking chocolate, it might be regular, ‘sitting on the couch with a glass of red wine watching Mad Men whilst breaking off squares’ dark chocolate. Either way, splurge on the good stuff. You’re worth it. L’Oreal. Chocolate.

Spelt Chocolate Chip Cookies (recipe link).

 

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Recipe notes
: These cookies turn rather quickly from perfect to overcooked. If in doubt, take them out of the oven earlier, as they will certainly harden upon resting. Light olive oil is what you should use here, as the flavour is less pronounced than the regular stuff (and I favour cooking with olive oil over other plant oils) – edit: I’ve made these with light & extra virgin olive oil, and adored the extra virgin taste, so can only recommend you try it too. As with using quality dark chocolate (mentioned above), go for quality sea salt flakes here. These cookies should be stored in an airtight container and eaten within a few days – though they are absolutely best freshly baked. And lastly, if you’re thinking they would be outrageously good sandwiching a scoop of vanilla bean (or peanut butter – whaaaaaat?) ice-cream, then, Mr. President, you are correct.

Heidi xo

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  • Melanie Hall May 19, 2014 at 7:55 am

    Hi Heidi
    thanks for another great post, spreading the word on spelt flour and all its advantages (not the least of which is that special nutty flavour), and it definitely seems to be cookie time… the light in your photos is gorgeous, another reason to love autumn!

    • Heidi May 20, 2014 at 4:10 pm

      I agree, Melanie! On all fronts 🙂 x

  • Hannah May 19, 2014 at 10:41 am

    When we’ve won lotto, we’ll make these with pistachio oil or macadamia oil or cashew oil (I think I made that one up) and with Amadei Chuao chocolate yes we will.

    • Heidi May 20, 2014 at 4:11 pm

      Tomorrow? x

      • Hannah May 26, 2014 at 9:01 am

        Yes exactly you’re so clever x

  • laurasmess May 19, 2014 at 12:30 pm

    Wonderful, wonderful. I adore spelt flour. My hungry hands definitely want to be flour-covered in the process of making these! Lovely post Heidi x

    • Heidi May 20, 2014 at 4:11 pm

      Aw thanks, Laura x

  • Felicia @felhuang May 20, 2014 at 6:20 am

    What a wonderful cookie! I have never tried spelt flour cookies but sound like a good alternative to normal wheat flour though I’m not gluten free, thank goodness! I love my sourdough bread too much 🙂 what are your favourite chocolate brands for normal eating and then baking with?

    • Heidi May 20, 2014 at 4:13 pm

      I adore Lindt chocolate 70%, for baking in smaller portions like this. For a more robust cooking chocolate (like if melting and making a cake or something) I’ll just grab whatever one I can that is at least 70% – they often have added sugar but sometimes I like a bit sweeter, going for the better (often pricier) brands. Green & Blacks Organic 70% is lovely to eat straight, as is Lindt 85% 🙂 x

      • Felicia @felhuang May 22, 2014 at 6:21 am

        Great choices of chocolate! And yes I agree that darker chocolate are better for adding to baked goods, helps reduce the overall sweetness. For eating, I am currently into raw chocolate like Pana Chocolate which have the most amazing flavours like goji and coconut and fig and orange and cherry. You have to try it if you haven’t 🙂

  • Merowyn May 20, 2014 at 11:45 am

    I just remembered this cookie recipe…. hubba hubba

    Totally going to whip up a batch this week… I usually use an old faithful oat one I have and use 1/3 of the sugar and 1/3 of the butter, really makes boo of a difference.. if anything it makes them less sweet which isn’t a bad thing!

    Anyhoo I’m rambling, hope you feel better soon honey being sick is the pits.

    xox

    • Heidi May 20, 2014 at 4:14 pm

      Thanks, lovely. Need me some cokies right now to feel better! Your recipe sounds fab too, I love oat cookies x

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  • Star October 6, 2016 at 5:50 pm

    Hi Heidi, I can’t find almond meal here but only almond flour, is that ok? thank you.