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Chocolate and pecan spelt cookies recipe

Chocolate and pecan spelt cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

Soft and chewy spelt cookies! This will make a small batch, about 10 cookies, you can always double the recipe to make more.

8 people made this

IngredientsMakes: 10 cookies

  • 120g wholegrain spelt flour
  • 50g organic self raising flour
  • 1/2 teaspoon bicarb of soda
  • 1/4 teaspoon salt
  • 100g butter (room temperature)
  • 65g caster sugar (I've used unrefined)
  • 65g soft brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 medium egg, beaten
  • 30 to 40g pecans
  • 50 to 70g dark chocolate broken into pieces

MethodPrep:10min ›Cook:13min ›Ready in:23min

  1. Sift dry ingredients.
  2. In another bowl cream butter and sugars at medium speed for 2 minutes, you can easily mix it by hand with a fork if you don't have a hand mixer.
  3. Add vanilla, then beaten egg, mixing well.
  4. Add flour mixture, and beat slowly to incorporate, blend well.
  5. Stir in the nuts and chopped chocolate (quantities depend on your taste). Refrigerate for at least one hour.
  6. Preheat oven to 180 C / Gas4.
  7. Line a baking tray with baking parchment, and drop tablespoons of dough depending on the size you want. Bake for 13 to 15 minutes.
  8. Cool cookies on baking tray for a few minutes before transferring to wire racks to cool completely.

Cook's note

I love the taste of Waitrose continental plain chocolate, which is made in France.

See it on my blog

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Chocolate Chunk, Pecan + Miso Cookies Melty chocolate chunks, toasty pecans, and serious depth of flavour from miso. These are the best cookies you will ever eat — vegan, gluten-free, or not (I’m not exaggerating). These cookies, adapted from the life-changing Ovenly ‘secretly vegan’ Salted Chocolate Chip Cookie recipe, are loaded with chocolate chunks and crunchy toasted pecans, with the miso imparting a depth of flavour that I never want to live without in a cookie ever again. You can’t taste the miso. You would never pick it out as an ingredient. It’s a little salty, sure, and plays nicely with the flaky salt on top of the cookie, but really it just adds something. Something good. Oh, and did I mention these are vegan AND gluten-free? And if you don’t tell anyone, they won’t know it. I fed them to co-workers and we reached the consensus that these cookies are in fact, out of this world good. You could also just make these with plain old flour or white spelt flour if you’d like, though I do recommend giving the GF version a go. You’ll be surprised. Make sure to let them chill in the fridge for at least an hour or two, preferably 12 hours if you have it. But an hour or two worked just fine for me. Spelt Chocolate Chip Cookies

Spelt makes great flour for chocolate chip cookies, I have adjusted a recipe from Nature’s Legacy blog. I hate messing around with separating egg yokes and whites so we went with 2 whole large eggs. I also think chocolate chip cookies taste great with fresh ground spelt flour and doesn’t need to be white spelt flour. Added a little baking powder and the cookies came out great.

I have tried many whole grain cookie recipes in the past year but I believe that these have been the best I have made yet. I just love to make and share whole grain chocolate chip cookies with others, if I don’t share them I always eat to many of them because they are so good. OK, I still eat to many of them even when I share.

Spelt is an ancient grain with superior nutrition when compared to regular whole wheat. It is also lower in gluten and easier on the stomach. I grind my spelt on the pastry setting most of the time, like for cookies.

Enjoy the recipe below, you won’t believe they are whole grain.

Best Ever Chocolate Chip Pecan Cookies

AuthorParkash Bains Categorydesserts, North American Difficulty Intermediate

Chocolate Chip Pecan Cookies — Here’s one for all you cookie monsters out there! These are deliciously healthy cookies made with wholesome, unrefined ingredients. You can have one or two without feeling guilty. The cookie monsters in my house claim these are the best EVER!! Due to my gluten sensitivity I use a combination of gluten free and stone ground spelt flours. They couldn’t tell the difference! However, you can use 1 cup all purpose and 1 cup spelt.

To make sure my cookies are going to spread just perfectly, I usually bake just a few first to test the spreadability of my cookie dough. If they didn’t spread enough, you can always add a bit more liquid. I especially don’t like cookies that turn out flat like pancakes! You shouldn’t have that problem with this recipe because the dough is on the thicker side due to the unrefined spelt flour and coconut sugar.

Whole wheat flour does change the flavor profile of a cookie. Regular whole wheat has a tendency to taste slightly bitter to some people however, whole wheat spelt has a mild, sweet flavor. It really enriches the flavor of the cookie.

These are simply the best whole wheat flour chocolate chip cookies ever. And the whole wheat spelt flour makes them healthy and nutritious.

Are you ready to start making these healthy chocolate chip cookies? Well, I say they are healthy since I made them with whole grain spelt. You can decide how healthy the sugar makes them. ?

Just scroll down to the printable recipe card to make these whole wheat chocolate chip cookies.

Spelt chocolate chip cookies waiting to cool.

Chocolate Chunk Orange Pecan Cookies

Posted: Nov 13, 2018 by Lori Modified: Jul 20, 2020 · This post contains affiliate links.

Easy, rich, delicious vegan cookies with chunks of chocolate and pecans plus bursts of fresh orange zest. Perfect for holiday gifting and sharing at parties!

Hi friends. It's the week before Thanksgiving, so I've had all sorts of holiday-themed recipes on my mind. Some are a little more involved and complicated to make, but some are quick, easy, and perfect for carrying to parties. You know how it is this time of year, workplace parties, potlucks, Friendsgiving festivities! There's always something going on, and it's helpful to have a no-fuss, dependable treat you can throw together in minutes. Of course we also want it to please everyone, vegan or not! This is exactly what we have in these Chocolate Chunk Orange Pecan Cookies.

I made these last weekend for a casual get-together at a friend's house, and everyone loved them. Imagine bright and fragrant orange zest along with big chunks of chocolate and pecans. #totalwinner

And when I say "no-fuss" I mean it - ten minutes to prep and ten minutes to bake. So simple! You really can't go wrong with this cookie recipe. Plus, you can switch up the additions. Try them with dried cranberries, orange zest and walnuts. Whatever your heart desires.

I hope you give these Vegan Chocolate Chunk Orange Pecan Cookies a try! And if you like these, check out my Roasted Honeynut and Rosemary Cookies.

Chocolate Almond Spelt Cookies


  • 1 1/4 cups (175 grams) whole spelt flour
  • 1/3 cup (30 grams) unsweetened natural cocoa powder
  • 1/2 teaspoon baking soda
  • 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, room temperature
  • 2/3 cups (packed) light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon fleur del sel or 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1/4 cup cacao nibs or 1/2 cup chopped dark chocolate
  • 1/3 cup chopped almonds


  1. In a medium bowl, whisk together the flour, cocoa powder, and baking soda.
  2. In the bowl of a stand mixer, beat the butter on medium-high speed until creamy and smooth. Add both sugar, salt, and vanilla, and beat again until mixture is light and fluffy, about 2 minutes.
  3. Add the dry ingredients to the mixer and mix on low speed to incorporate. Do not overmix, it’s okay if the dough is a bit crumbly. (A kitchen towel draped over the mixer can help prevent flour from flying everywhere.) Use a wooden spoon for spatula to gently mix in the almonds and cacao nibs or chocolate.
  4. Gather and dough together into a ball and divide in half. Shape each half into a log 1 1/2 inches thick. Chill logs in refrigerator for at least 3 hours and up to 3 days.
  5. Preheat oven to 325 with a rack in the center of the oven. Line 2 baking sheets with parchment paper. Working with one log at a time, carefully slice each log into rounds about 1/2-inch thick. If some of the dough crumbles off, press and shape back into the rounds. Place cookies on prepared sheets leaving an inch of space between each.
  6. Bake one sheet at a time for 12 minutes. Cookies will not look done, but it’s important not to overbake if you want chewy cookies. Cool on sheet for 10 minutes before removing to wire rack to finish cooling, or serve cookies warm.


very slightly adapted from Dorie Greenspan
If you have a kitchen scale, measuring by weight is preferred for these cookies

Recipe: Chocolate Chip Pecan Cookies with Spelt Flour

These Chocolate Chip Coolies turned out fantastic! I used spelt flour instead of regular white flour, but you are welcome to use white flour instead of spelt. I have a gluten intolerance and I can seem to handle spelt flour alright.


1/2 cup butter (softened)

1/2 cup shortening

3/4 cup brown sugar (packed)

1/2 cup white sugar

1 tsp vanilla extract

1 tsp baking soda

1/4 tsp salt

1 1/2 cups semisweet chocolate chips

2 cups Spelt Flour

1/2 Cup Pecans crushed (optional)

How to make:

Preheat oven to 350 degrees F (175 degrees C).

In a bowl mix flour baking soda and salt. Make sure well blended, and then set aside. In another bowl mix the butter, shortening, sugar, brown sugar, and vanilla. Once it is mixed to a creamy texture add in the eggs. Then slowly add in flour mixture until well blended. Then toss in chocolate chips and pecans.

Bake on a greased cookie sheet for 8-10 minutes. Once cooled you can enjoy these easy and delicious cookie’s :-)!

Spelt Chocolate Chunk Cookies

Let’s be honest, we’re all here for the cookies and want to jump directly to the recipe. After a few tests, here is a new favourite cookies recipe. Made with spelt flour, large dark chocolate chunks and flaky sea salt, they have the perfect texture. Crispy on the edges while soft at the center with so satisfying melted chocolate. And believe me or not, these cookies are so light.

Spelt flour

You might be wondering why using spelt flour to bake cookies and not traditional wheat. Well, there’s no real reason besides that it sometimes great to switch recipes. When trying out this one the first time, I was so amazed with the round and deep flavours that the flour gave that I just decided I should further work on it. After digging a bit more information on the spelt topic, I discovered this cereal had great health benefits too. Mostly, this flour is quite close to wheat but contains much less gluten than the latter.

The main reason why you see less spelt flour on the shelves is simply because it is more expensive to produce than wheat as it yields less quantity. Hence, it is not as profitable. However, I could not advise you more to take a look at this flour for your next baking sessions. You’ll enjoy eating a richer flour in vitamins, minerals and fibres.

My tips before you start:
  • I used a 110 type spelt flour. It needs to be sifted before incorporated
  • Make your own chocolate chunks with a good quality chocolate bar
  • Do not overmix the batter, you’d create to much gluten networks in the dough and it will become more resistant to temperature changes, hence limit the spreading
  • You do not need to flatten the cookie dough before cooking, they’ll spread if you respect the process and quantities
  • If you want to make bigger cookies, adjust the cooking time
  • Do not chill the dough for as long as you’re maybe used to. I figured out this recipe works best with only 30-40 minutes chill time. And trust me, you’ll be happy not to have to wait longer

I’ll stop here because at this point you we’re getting pretty hungry, drooling over these dark chocolate puddles ! I hope you’ll enjoy these as much as I do. Try not to eat the whole batch at once although it will be tempting !


Prep time: 15 minutes Cook time: 15-20 minutes Chill: 30 minutes


  • 200g spelt flour
  • 85g coconut oil (melted)
  • 60g muscovado sugar
  • 25g brown sugar
  • 1 egg
  • Splash of oat milk
  • 100g dark chocolate chunks (not chips)
  • 1/2 tsp baking soda
  • 1g vanilla paste or powder
  • A pinch of salt
  • Flaky sea salt


Prepare two bowls: a larger one for the dough and a smaller one for the dry ingredients. In the smaller one, prepare the flour, baking soda and pinch of salt combined.

In the larger bowl mix both sugars with the melted coconut oil. Add the egg and vanilla paste mix again until combined.

Sift the dry ingredients over the wet mix all at once and mix the batter again. If should some together fast so do not hesitate to use the high speed.

Add a splash of oat milk, it should be enough to make the dough a little sticky (it shouldn’t too soft nor too compact, but slightly sticky when you touch it). Then add the chocolate chunks and combine with the dough.

Let the dough sit in the fridge for 30-40 minutes (no more, no less).

When the dough is ready to be shaped, heat up the oven to 180°C.

Scoop the dough (about 45g/piece) and roll them roughly in your hands and place on a baking tray with parchment paper or on a baking mat.

Sprinkle some sea salt over the cookie dough and place in the oven. Cook for 15-20 minutes depending if you like them softer or crispier.

My main tip for perfect cookies is to take them out of the oven after 10 minutes and intentionally drop the tray on the kitchen counter. It deflates the cookies and helps with the spreading process without having to add more fat or liquid in the dough.


Preparation: 15 minutes Cuisson: 15-20 minutes Repos: 30 minutes


  • 200g farine d’épeautre
  • 85g huile de coco (liquide)
  • 60g sucre muscovado
  • 25g sucre roux
  • 1 oeuf
  • Goutte de lait d’avoine
  • 100g grosses pépites de chocolat noir
  • 1/2 cac bicarbonate
  • 1g pâte ou poudre de vanille
  • Une pincée de sel
  • Fleur de sel


Préparer deux bols: un grand pour la pâte et un plus petit pour les ingrédients secs. Dans ce dernier, préparer la farine, le bicarbonate et la pincée de sel.

Dans le plus grand bol, mélanger les sucres avec l’huile de coco liquide. Ajouter l’oeuf et la pâte (ou poudre) de vanille, mixer encore.

Tamiser tous les ingrédients secs sur les ingrédients liquides puis mélanger. La pâte doit se former rapidement donc n’hésitez pas à utiliser une vitesse rapide.

Ajouter une goutte de lait d’avoine, ce devrait être suffisant pour rendre la pâte un peu collante (elle ne doit être ni trop souple ni trop compacte, juste un peu collante en la touchant avec vos mains). Ensuite, intégrer les morceaux de chocolat dans la pâte.

Faire reposer la pâte au frigo pendant 30-40 minutes (ni plus, ni moins).

Quand le temps de repos est terminé, préchauffer le four à 180°C.

Former des boules de pâtes (environ 45g/piece) en les roulant entre vos mains et les placer sur une plaque avec un tapis ou du papier sulfurisé.

Saupoudrer de la fleur de sel sur la pâte et mettre en cuisson pendant 15-20 minutes.

Une astuce pour des cookies parfaits est de les sortir du four après 10 minutes de cuisson et de lâcher la plaque sur le plan de travail intentionnellement. Cette action permet de faire retomber les cookies et les aide à bien s’étaler sans ajout de matière grasse ou de liquide dans la pâte.


Preheat oven to 350.
Line two baking sheets with parchment paper.
Pour pecans on one baking sheet, and place in the oven for approx 5 minutes. You want to start smelling the yummy aroma from the pecans, but be careful because you don’t want them to burn. Five minutes is perfect in my house! Also, don’t skip this step – toasting the pecans is what gives these cookies the buttery, toffee-like taste!
Remove the pecans from the oven, and let cool.
Next, in a medium size bowl, mix the melted coconut oil and the coconut sugar (I use a whisk).
Pour flour, protein powder, arrowroot powder, baking soda, and salt over wet ingredients and mix everything together until just combined.
Stir in toasted pecans last.
Using a spoon or a cookie scoop, form cookies and place them on the second baking sheet.
Sprinkle chocolate chips on top.
Bake for 9-10 minutes. Be careful not to overtake these, as you want them nice and chewy! Mine are always perfect after 9 minutes! Let them cool, and get ready to be transported to heaven!