Spelt is considered an ancient grain and is a relative of modern wheat. Spelt whole grain flour adds a delicious, earthy nuttiness to baked goods, not to mention being loaded with fiber. Some folks have reported that spelt is easier for them to digest than hybridized modern wheat. Bob’s Red Mill makes a nice whole spelt flour.
½ cup butter (1 stick), softened
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups whole grain spelt flour
1 teaspoon sea salt
½ tsp baking soda
½ tsp baking powder
½ cup chopped pecans
1 ½ cups semisweet chocolate chips
- Heat oven to 350°F. Line a sheet pan with parchment paper or silicone sheet.
- Cream the butter and sugar together in a bowl. Beat in the eggs and vanilla, scraping the bowl as needed.
- Whisk together the dry ingredients in a small bowl and add to the wet ingredients. Mix until combined. Stir in the nuts and chocolate chips.
- Drop tablespoons of dough onto the prepared pan, 12 at a time. Use a cookie scoop if you have one, for perfectly portioned cookies.
- Bake for 10-12 minutes, or until cookies are lightly browned on the bottom. Let cool on a wire rack. Makes 2 dozen cookies.