Shelf Reliance Mom: Spelt Cookies: Q Recipe of the Month

Now that Shelf Reliance offers so many whole grain options, I am frequently asked by people how in the world they are supposed to use some of these things. Most people are anxious to try new grains that they know are health beneficial, but scared that it will taste foreign or strange. Well, one way to solve that is put them in a dessert, right?!

I know I haven't posted a lot of desserts, so here is one for the books. I'll try to start posting more sweet tooth recipes. This one caught my eye because it already won Recipe of the Month so SOMEONE had to think they were delicious, and they use the March 2013 Q Club Special of the month: Organic Spelt. This recipe is especially great for all of you viewers who are allergic to wheat... cookies are back on the menu? Yum :)

Simply Perfect Spelt Chocolate Chip Cookies (Original Recipe)
2 c spelt flour, sifted
1/2 t baking soda
1/2 t kosher salt
1/2 c butter, melted and cooled (1 stick)
3/4 c brown sugar
1 large egg (or I would just skip the yolk step and do 2 eggs)
1 large egg yolk
1/2 t vanilla
1 1/2 c chocolate chips

1. Preheat oven to 325 with racks in the upper and lower thirds of the oven. Line 2 cookie sheets with parchment paper.
2. In a medium bowl mix together spelt flour, baking soda, and salt.
3. With an electric mixer, beat together melted butter and brown sugar on medium speed until it melts into a caramel colored syrup. Then, beat in the vanilla, egg and yolk until combined (about 30 seconds).
4. Reduce the mixer to slow speed and begin slowly adding in dry ingredients to the mixture. (about 30 seconds) Then, mix in the chocolate chips.
5. Portion into 24 small cookie dough balls so that you have 12 dough balls spaced about 2 inches apart on each cookie sheet. Bake until edges are golden but top centers are still soft and puffy (about 10-12 minutes) swapping the cookie sheets halfway between cooking.
6. Allow cookies to cool on the baking sheets for about 10 minutes before serving or transfer parchment paper and cookies onto cooling rack to cool completely.

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In my experimentations, 1 cup of spelt = 2 cups of spelt flour, so know that you will need 1 cup of spelt for this recipe!

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THRIVE Simply Perfect Spelt Chocolate Chip Cookies (cake cookie texture)
2 c THRIVE spelt flour, sifted

1/2 t THRIVE baking soda
1/2 t THRIVE salt
1 c THRIVE butter powder
3/4 c hot water
3/4 c THRIVE brown sugar
1/4 c THRIVE whole egg powder
1/2 t vanilla
1 1/2 c chocolate chips

1. Grind spelt in your wheat grinder.

2. Preheat oven to 325 with racks in the upper and lower thirds of the oven. Spray 2 cookie sheets with non-stick cooking spray.
3. In a small bowl mix together spelt flour, baking soda, and salt.
4. With an electric mixer, beat together butter powder, hot water and brown sugar on medium speed for 30 seconds. Then, beat in the vanilla and whole egg powder for about 2 minutes until slightly fluffy.
5. Reduce the mixer to slow speed and begin slowly adding in dry ingredients to the mixture. (about 30 seconds) Then, mix in the chocolate chips.
6. Portion into 22-24 small cookie dough balls so that you have 12 dough balls spaced about 2 inches apart on each cookie sheet. Bake until edges are golden but top centers are still soft and puffy (about 10-12 minutes) swapping the cookie sheets halfway between cooking.
7. Allow cookies to cool on the baking sheets for about 10 minutes before transferring to cooling rack to cool completely.