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.

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