Spelt Chocolate Cookies


Spelt is a delicious alternative to white wheat flour as whilst it's not gluten free, it is lower in gluten. Not suitable for people with Coeliac Disease, though might be a good alternative to wheat, if you are gluten sensitive.
Spelt has a nutty flavour and brings out a darker colour when baking.

Spelt is also high in protein and fibre and will keep you feeling fuller for longer.


130g butter
70g Spelt
70g Almond Flour
15g Corn Flour
Pinch of Pink Himalayan Salt or Sea Salt
1/4 tsp. Bicarbonate Soda
150g chopped chocolate
50g Brown Sugar
1 egg beaten
Drop of Vanilla Extract


Melt butter in pan over medium heat
Meanwhile, mix all the flours, salt and bicarbonate soda
Mix dry ingredients with melted butter for at least 30 seconds or until mixture stiffens
Add chocolate sprinkles
Place in small circle shapes and spread sparingly onto a baking sheet
Keep in fridge for 2 hours, then bake for 15 minutes at 180 deg. C fan assisted
(important to keep spaced as cookies will rise)

Keep in air tight container! Not that they will keep for long, as too delicious.