Cakey Chocolate Spelt Cookies

Cakey Chocolate Spelt Cookies | © 2011 | | © 2011 |


  • Everyone has their favourite type of chocolate cookies and If you like them soft, moist and cakey, then these are perfect for you. I have replace the wheat flour with spelt, and also reduced the original called for amount of sugar by two-thirds and added two tablespoons of coffee liqueur to batter. To keep these cookies soft and chewy for longer, store them in an airtight container. They freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper. Thaw 15 minutes at room temperature before serving.
  • 110 g Wholegrain spelt flour
  • 20 g Unsweetened cocoa powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 6 Large egg whites, at room temperature
  • 150 g Dark brown sugar
  • 2 tbsp Coffee liqueur
  • 100 g 70% Dark chocolate, chopped and melted
  • Preheat to 180C/350F. Line 3 baking trays with parchment paper. Whisk spelt pastry flour, wholewheat spelt flour, cocoa powder, baking soda and salt in a medium bowl.
  • Roughly chop the chocolate and place them in a heatproof bowl set over a pot of barely simmering water. When melted, remove from the heat, and gently stir until smooth.
  • Beat egg whites in a large mixing bowl with an electric mixer until foamy, about 1 minute. Beat in dark brown sugar in a few additions until smooth. Now beat in coffee liqueur and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
  • Drop the batter by tablespoonfuls onto the prepared baking sheets, 1 inch apart. Bake the cookies 10-12 minutes. Cookies will be soft. Cool on the pan for 5 minutes, then remove from trays to a wire rack to cool completely.
  • | © 2011 |
  • | © 2011 |
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Read the whole recipe on Angie's Recipes