Spelt cookies are a warming winter twist on the traditional molasses spice cookie. These are made with whole grain spelt flour and a vegetable-based butter alternative. The added chocolate (why not?) pairs nicely with the earthy complexity of molasses and the warming qualities of ginger, cloves, and cinnamon.
These quick and easy spelt cookies contain no egg or dairy and are great for those who may have sensitivity to gluten. The rich flavors allow for a slightly lower-sugar content but if you are indulging that sweet tooth, you may want to add a bit more brown sugar. For a more decadent version, you can include an oversized cacao nib to each cookie by rolling it into the middle of each ball.
You will love the smell of these spelt cookies baking almost as much as you will love that fist bite. Best served warm out of the oven, of course.
Spiced Spelt Cookies (Vegan)
- 1 ½ cups spelt flour
- 1 ½ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 1 tbsp cocoa powder (cacao can be used in place of baking cocoa)
- ½ cup vegan margarine*
- ½ cup brown sugar
- ¼ cup molasses
- 1 tsp baking soda dissolved in 1 1/2 tsp boiling water
Whisk together the spelt flour, ginger, cinnamon, cloves, nutmeg, and cocoa in a small bowl and set aside.
In a larger bowl, beat the margarine and brown sugar together until smooth. Add the molasses and mix well. Separately, dissolve baking soda in water and add into mixture. Gradually add the flour mixture and combine well but do not over-mix.
Shape dough into ball and chill in covered bowl for at least one hour.
Preheat the oven to 325 degrees. Spoon dough into 1 ½ inch balls (or pinch and roll by hand) and arrange on baking sheet. No need to flatten, as the dough balls will fall flat. Bake 13-15 minutes, or until cookies spread and surfaces start to crack. Better to undercook slightly. Yields 1 ½ dozen cookies.
*Earth Balance Vegan Butter Sticks work well.
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