Healthier Treats, Yummy Spelt Flour Chocolate Chip Cookies

Like many of you, my goal for the new and every year is to improve my health by making healthier choices. A couple of years ago we found out that my homesteader husband is diabetic.  We changed several things about our lifestyle in order to help him manage his diabetes.  One of the things I changed was how I cooked.  My husband has always loved cookies and desserts, needless to say we cut way back on having treats.  I began to realize that I could make some of his favorite treats in a healthier way.  We still limit treats, as my Mom would say, “too much of a good thing, is a bad thing.”  I have several recipes that I have reworked and I feel we have not had to give up taste.   I frequently experiment with healthier substitutes like sweeteners and/or flours.  I lean on the all natural side of substitutions and tend not to avoid the, “to good to be true,” substitutes. 

I recently discovered Spelt flour and read several things about it nutritionally, which interested me.

Spelt flour I bought from a local store

I decided to try making a healthier cookie. Here are the instructions for my Spelt Flour Chocolate Chip Cookies, the cookies turned out wonderful and were fully endorsed by all the men in my house.

  • Step One:  Cream ¾ cup of coconut sugar with one stick of melted or softened butter
  • Step Two:  Add in one teaspoon of vanilla extract and one large egg, (check out my lovely homestead egg)
  • Step Three:  mix dry ingredients in a separate bowl: 1 ½ cups of spelt flour, 1 teaspoon of baking soda, ¼  teaspoon of salt , and 1-2 teaspoons of cinnamon (I added this after my video and found it added a lovely layer of flavor.  You choose how much cinnamon,  I love cinnamon and often double the amount in recipes.  There are also health benefits to cinnamon.)
  • Step Four:  Slowly add dry ingredient until blended with creamed sugar mixture
  • Step Five:  Fold in ¾ cup of dark chocolate chips (which naturally have less sugar), and ½ cup of chopped walnuts or pecans.  Make sure you are not using the mixer because you do not want to over blend spelt and ruin the nice texture of your cookies
  • Step Six: Cover bowl and chill in refrigerator for hour or freezer for 15 minutes
  • Step Seven:  Scoop out two inch cookie dough and space about two inches apart onto parchment lined cookie sheets
  • Step Eight:  Bake cookies at 350 for around eight minutes
They turned out yummy, soft, chewy, and crispy (everything you want in a cookie)

I hope you enjoy your cookies, I am including a youtube link of me making my first batch of these wonderful cookies.

Thank you for watching

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