If you’re searching for a healthier treat that doesn’t skimp on flavor or that comforting, homemade cookie feel, look no further than Sprouted Spelt Cookies. These cookies are delicately crisp on the outside with the perfect touch of chew, packing in a subtle nuttiness thanks to the sprouted spelt flour. The real magic? They’re easy enough for a weekday snack but special enough for a celebration. Grab your favorite mug and prepare to fall for these wholesome bites!
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Sprouted Spelt Cookies is pure proof that great baking doesn’t have to be complicated. Every element plays a starring role, from the unique flavor of sprouted spelt flour to the buttery richness and hint of sweetness that make these cookies just plain irresistible.
- Sprouted spelt flour: This ancient grain flour offers a gentle, nutty flavor and packs extra nutrients, giving these cookies their distinctive taste and wholesome feel.
- Baking soda: The secret to getting that gentle lift so your cookies come out perfectly tender, not dense.
- Salt: Just a pinch draws out all the sweet and nutty notes, balancing every bite.
- Coconut sugar or brown sugar: Adds a subtle caramel flavor and keeps the cookies delightfully moist.
- Coconut oil or unsalted butter (softened): Choose coconut oil for a dairy-free version or stick with classic butter—either way, it’s essential for that rich, crave-worthy texture.
- Egg: Works as a binder to hold everything together and brings a little tenderness to the crumb.
- Vanilla extract: Rounds out the flavors with a warm, aromatic sweetness that says “homemade.”
- Milk (dairy or plant-based): A splash of milk keeps the dough just the right consistency without overpowering the other flavors.
- Dark chocolate chips or chopped nuts (optional): For extra bursts of indulgence or crunch, fold these into the dough before baking!
How to Make Sprouted Spelt Cookies
Step 1: Preheat and Prep
Start off by preheating your oven to 350°F (175°C). While it warms, line a baking sheet with parchment paper—this little step guarantees your cookies will come off cleanly, with perfectly crisp edges. Gathering your equipment and prepping your space makes the whole process smooth as can be.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the sprouted spelt flour, baking soda, and salt. This quick blend ensures even distribution, so your cookies bake up beautifully airy and never taste salty in one bite, bland in the next.
Step 3: Cream Sugar and Fat
In a separate large bowl, beat together your softened coconut oil (or butter) with the coconut or brown sugar. Take your time with this step; a few minutes of creaming helps dissolve the sugar and creates a lush, creamy mixture—that’s the secret to cookies with depth and chew.
Step 4: Add the Wet Ingredients
Now, mix in the egg, vanilla extract, and milk to your creamed sugar and fat. The mixture should look smooth and a bit glossy. This is when the aromas really start to wake up your kitchen!
Step 5: Bring It All Together
Gradually stir your dry ingredients into your wet mixture. Do this in two or three additions to avoid over-mixing—in other words, fold the dry in gently just until a soft dough forms. If you’re using dark chocolate chips or nuts, now is your moment to stir those in, too.
Step 6: Portion and Bake
Scoop out tablespoon-sized balls of dough, spacing them about two inches apart on your prepared baking sheet. Pop them in the oven for 10 to 12 minutes; you’ll know they’re done when the edges are just turning golden but the centers still look a little soft. That’s the sweet spot for chewy Sprouted Spelt Cookies!
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for five minutes; they’ll finish setting up while still staying tender inside. After that, transfer them to a wire rack to cool completely—if you can wait that long before having a taste test.
How to Serve Sprouted Spelt Cookies
Garnishes
A finishing touch can personalize every batch. Sprinkle warm cookies with a pinch of flaky sea salt for a sweet-and-savory twist, drizzle with a bit of melted dark chocolate, or dust lightly with powdered sugar for a festive look.
Side Dishes
These cookies shine alongside a chilled glass of almond milk, a cup of hot chai, or even layered beside fresh fruit for a wholesome dessert plate. For a decadent afternoon treat, try serving your Sprouted Spelt Cookies with creamy Greek yogurt and honey.
Creative Ways to Present
Let your imagination play! Stack a few cookies in cellophane bags tied with pretty ribbon for an easy homemade gift, or arrange them on a rustic wooden board with fresh berries at brunch. For a playful spin, sandwich two cookies together with your favorite nut butter for a hearty snack.
Make Ahead and Storage
Storing Leftovers
After they’ve cooled completely, keep your Sprouted Spelt Cookies in an airtight container at room temperature. They’ll stay fresh, soft, and just as flavorful for up to four days, making them the perfect make-ahead snack or lunchbox treat.
Freezing
Both the baked cookies and the raw dough freeze beautifully. For dough, scoop onto a tray and freeze until firm, then transfer to a freezer zip bag. Baked cookies can also be frozen; just separate layers with parchment. In both cases, your Sprouted Spelt Cookies will last up to three months—ideal for batch baking!
Reheating
To bring back that bakery-fresh warmth, pop frozen cookies in a 300°F (150°C) oven for about 6 minutes or let them thaw at room temperature. If you prefer a softer texture, a quick zap in the microwave (10-15 seconds) works wonders.
FAQs
Can I make Sprouted Spelt Cookies vegan?
Absolutely! Use coconut oil instead of butter, swap the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and choose a plant-based milk. The cookies will still turn out chewy and delicious.
Can I use regular spelt flour instead of sprouted?
You can substitute regular spelt flour, but sprouted spelt offers a milder taste and a nutritional boost. You might notice a slightly less tender crumb with regular spelt, but the cookies will still be delightful.
Are these cookies gluten free?
Sprouted spelt flour does contain gluten, though it may be easier to digest for some than standard wheat. If you require gluten-free cookies, this recipe isn’t the right fit, but you can achieve similar results with gluten-free flour blends.
Can I double the recipe?
Definitely! This recipe doubles without any trouble. Just be sure to bake in batches and avoid overcrowding the baking sheet so every cookie bakes evenly.
What are the best mix-ins for Sprouted Spelt Cookies?
Dark chocolate chips and chopped walnuts or pecans are fantastic, but you can also try dried cranberries, coconut flakes, or even seeds for extra crunch. The dough is a great canvas for your signature twist.
Final Thoughts
I genuinely hope you give these Sprouted Spelt Cookies a spot in your baking rotation—once you taste them, you’ll understand why they’re always on repeat in my kitchen. Whether enjoyed warm from the oven or tucked into a lunchbox, these cookies promise a wholesome treat every time. Happy baking!
Print
Sprouted Spelt Cookies Recipe
- Total Time: 27 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
These Sprouted Spelt Cookies are a wholesome and delicious treat that are easy to make. Made with nutrient-rich sprouted spelt flour and sweetened with coconut sugar, they are perfect for a satisfying snack or dessert.
Ingredients
Dry Ingredients:
- 1 1/2 cups sprouted spelt flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup coconut sugar or brown sugar
- 1/3 cup coconut oil or unsalted butter (softened)
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or plant-based)
Optional:
- 1/2 cup dark chocolate chips or chopped nuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the sprouted spelt flour, baking soda, and salt.
- Mix the Wet Ingredients: In a separate large bowl, beat together the softened coconut oil (or butter) and sugar until creamy. Add the egg, vanilla extract, and milk, mixing until smooth.
- Combine and Bake: Gradually stir in the dry ingredients until a soft dough forms. Fold in chocolate chips or nuts if using. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes or until the edges are lightly golden.
- Cool and Enjoy: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Sprouted spelt flour adds a nutty flavor and nutritional value to the cookies.
- For a dairy-free option, use coconut oil and plant-based milk.
- These cookies freeze well and stay soft when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
