Baking with spelt is easier than you might think. Children and most adults can’t tell that it’s made with spelt and not regular flour.
Whole Spelt Chocolate Chip Oatmeal Cookies Recipe:
Cream together in mixer:
1 cup butter (or margarine)
1 1/2 cups cane sugar (or 1 cup white, 1 cup brown sugar)
2 tablespoons liquid honey
2 large eggs
2 teaspoons (or more) pure vanilla extract
1 teaspoon clubhouse rum extract (grocery store brand)
In separate bowl combine:
2 cups organic whole spelt flour (or light spelt or all purpose)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
pinch nutmeg, super small pinch cloves (optional)
add to the wet mix
1 1/4 cups quick oats (not instant)
1 cup coconut (or substitute with quick oats)
1 1/2 cups semi-sweet pure chocolate chips
Scoop out using 2 tablespoons size scoop (each cookie is 2 tablespoons of dough) – Looks like an ice cream scoop but slightly smaller.
We put 6 to a sheet approx 2 1/2 inches apart on parchment
Bake at 375°F for approx 12 minutes – keep watching them as each oven temp varies
remove from oven slide parchment onto the racks let cool for 2 min, then transfer to alternate wire racks off the parchment using a flat lifter to continue cooling.
Makes approx 18 gourmet sized cookies.
Scrumptious Gourmet Cookie Variations:
- For oatmeal raisin cookies, simply substitute the chocolate chips for Thompson raisins.
- For double chocolate cookies add 1/2 cup good quality cocoa powder (omit the cinnamon).
- For triple chocolate cookies add 1/2 1/2 cup good quality cocoa powder (omit the cinnamon) AND 1 cup white chocolate chips.
- For ultimate cookies add 1/2 1/2 cup good quality cocoa powder (omit the cinnamon) AND 1 cup white chocolate chips and 1/2 cup peanut butter or skor chips.
More family recipes at: www.sylviaskitchensync.com