Spelt can make remarkably light bread, but its dough moves quickly and weakens when overmixed or overproofed. These five recipes teach where that speed helps.
Yield16 large cookies
GrainFresh-milled Spelt
Fresh-milled note: Hold back a small portion of liquid until the flour has rested. Grain, mill setting, and flour temperature all change absorption.
Ingredients
- 260 g fresh-milled spelt flour
- 5 g baking soda
- 4 g salt
- 170 g unsalted butter, melted and cooled
- 160 g brown sugar
- 70 g granulated sugar
- 1 egg plus 1 yolk
- 8 g vanilla
- 180 g dark chocolate chunks
Method
- Whisk flour, soda, and salt.
- Whisk butter, both sugars, egg, yolk, and vanilla.
- Fold in dry ingredients and chocolate. Chill 30–60 minutes.
- Portion sixteen mounds onto lined pans.
- Bake at 350°F for 11–14 minutes until edges set and centers remain soft.
- Cool 10 minutes on the pan.
Grain-specific notes
Spelt flour makes cookies spread readily; chilling is part of the recipe.
Pull them while the centers still look slightly underdone.
Spelt: One Grain, Five Ways
Everyday Spelt Sandwich LoafSpelt Sourdough Jalapeño Cheddar BouleSpelt Rosemary Sea-Salt FocacciaFresh-Milled Spelt Dinner RollsFresh-Milled Spelt Chocolate Chip Cookies
Recommended tools
OXO Digital Food Scale
Accurate gram weights matter with fresh-milled flour.
View on Amazon ↗Affiliate link · commission may be earnedFine-Mesh Flour Sifter
Optional for removing a measured portion of coarse bran.
View on Amazon ↗Affiliate link · commission may be earnedSee the complete baking tools guide →
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Learn the grain
Read the Spelt grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.