These are the best cookies I have ever made from my kitchen! Not only that… THEY ARE 100% WHOLE GRAIN and you would never know. I talk about Spelt a lot around here. It’s because I really love it. I have found over the years that I have been able to produce products that taste less “whole-wheat-y” and that don’t taste as heavy as if you were just going to sub using 100% whole wheat flour. I share a few tips and tricks I’ve learned over the years down below on how to get that “perfect” cookie. Read below and I’ll share them with you!
This is my GO-TO recipe and I often make extra batches to give away to friends and family and also to keep in the freezer for when guests come! If I remember they are in there, I’ll eat one frozen after the kids go to bed. Wahaha… SO yummy.
Perfectly soft in the middle with a nice crunch on the outside!
3 Tips for baking AMAZING cookies!
#1) Chill your dough after you are done making the cookie dough.
Most people skip this step or ignore it because they don’t want to wait to bake the cookies. (*My hand is up because I am also guilty of skipping this step!*) BUT – this little secret is KEY to making cookies that have the perfect soft middle and nice crunch on the outside. What happens with this recipe in particular if you don’t chill the dough is that they will spread out really thin and won’t bake as evenly. TRUST ME! You won’t regret sticking with this step and trying it out.
#2) Bake at a slightly higher temperature
Another step to getting that nice crunch on the bottom and outside and still have that soft inside is to bake at a slightly higher temperature. I find this ONLY works with these cookies though if the dough has been chilled. If it isn’t, the cookies will just get a little darker on the bottom!
#3) Do not over bake the cookies!
You obviously don’t want raw and undercooked cookies (although they still taste amazing that way!), but the key is to not over bake the cookies so they dry out. I find this is especially important with using Spelt flour because whole grain things can tend to be a bit more dry. But – if you follow these steps and my recipe below you will bake some of the BEST cookies you’ve ever had.
I have a feeling this will be your new GO-TO cookie recipe like it is for me!
How to Make:
First place your butter, peanut butter, coconut sugar (or brown sugar), and organic cane sugar (or white sugar) into your mixer or use your handheld mixer to incorporate all of these ingredients for about 3 minutes until they get nice and fluffy.
After that butter/sugar mixture is nice and fluffy, you will add 2 eggs and start the mixer again until all of the eggs are incorporated.
Next add your spelt flour, oats, baking soda, and salt into a mixing bowl and whisk just quickly to mix the dry ingredients together. Add those dry ingredients to the mixer and turn it on just quickly to combine all of the wet and dry. You don’t want to over mix! This will only take 15-30 seconds.
Then I dump all of the cookie dough into a mixing bowl (the one I used for the dry ingredients) and add the chocolate chips and mix them in with a spatula. I put the dough into a mixing bowl so I can cover it well and put it into the fridge to chill for at least 1 hour.
After the dough is chilled you will preheat your oven, and place the cookie dough on parchment lined baking sheets and place in the oven to bake!
Made It? Love it? Share it!
If you made it I’d love to hear how it turned out. Leave a comment below and if you want to show off your baking, snap a pic for Instagram and use the hashtag #theeverydaykitchen.
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This is my favourite cookie recipe! It is the perfect cookie that is soft in the inside with a nice crunch on the outside. It is 100% whole grain and you will never be able to tell. Once you try it, it will become your next go-to cookie recipe.
- 7 TBS Butter (or 1/4 cup + 3 TBS)
- 7 TBS Natural Peanut Butter (or 1/4 cup + 3 TBS) *Can also use regular peanut butter
- 1/2 cup cane sugar (or white sugar)
- 1/2 cup + 2 TBS coconut sugar (or brown sugar)
- 2 eggs
- 3/4 cup Spelt flour
- 1 cup quick oats (or rolled)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips
- Add your butter, peanut butter, and both sugars to your mixer (or use your hand mixer.). Turn the mixer on to low-medium and let the sugar and butter blend together to get fluffy for about 3 minutes. Scrape down the sides of the bowl if needed.
- Add your eggs one at a time and mix until completely combined.
- Combine your spelt flour, oats, baking soda, and salt to a mixing bowl and use a whisk to combine.
- Add your dry ingredients to your butter/sugar/egg mixture and start the mixer again to combine. This won’t take long and you don’t want to over mix it! This should only take 15-30 seconds.
- Take the finished cookie batter and transfer it to a mixing bowl (I use the one I used for my dry ingredients) and then add your chocolate chips and use a spatula to mix them in.
- Cover the bowl well and place into the fridge for AT LEAST 1 hour. A few hours is optimal. I often make the batter the night before and bake the next day!
- Once the batter is chilled, preheat your oven to 375 degrees.
- Roll the dough into 12 equal balls and place on a parchment lined cookie sheet. I usually use two pans or two batches.
- Bake at 375 degrees for 12 minutes. The middles will look a little bit soft in the middle but they will set as they cool!
- Leave the cookies to cool on the pan for at least 10 minutes.
- If you make the cookies into different sizes, either smaller or bigger (then the original 12 cookies) then you will have to alter the cooking time by a few minutes. Just keep a close eye!
- If you make bigger cookies they will need a few extra minutes and if you make smaller cookies they will need a couple less minutes.
- I have made this recipe with Almond Butter and it works great as well.
Keywords: Spelt Cookies, Spelt, Oats, Whole Grain, Chocolate Chip Cookies, Peanut Butter Cookies