Crunchy Spelt and Buckwheat Chocolate Chunk Cookies

I think we could all use some choco chip cookies these days. But sugary, over-soft chocolate chip cookie recipes are all over the place and tbh, they're not that tasty. Instead of making typical chocolate chip cookies, I wanted to make something crunchier, more flavorful and more substantial. So, I turned to spelt flour and buckwheat groats.

If you're not familiar, spelt is an ancient grain (read: a grain that humans haven't cross bread very much in the last 1000 years) related to wheat. White spelt flour behaves similarly to all-purpose flour but has a nuttier, sweeter flavor that's perfect for baking sweets. Not only does this flour taste amazing, but it's currently easier to find in grocery stores compared to AP flour or whole wheat flour.

Buckwheat groats are my second secret weapon in these cookies. I love using buckwheat groats in my granola, so I thought: why not add them to cookies? Toasting the groats before adding them to the cookie dough gives the cookies a satisfying crunch and a deep, nutty flavor. They also make the cookies look charming as heck.

Let me know what you think of the recipe and don't forget to follow the sustainability tips below! 

Time: 20 minutes

Makes: about 3 dozen cookies

Ingredients

• 2/3 cup buckwheat groats

• 3/4 cup coconut oil

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, firmly packed

• 2 teaspoons vanilla extract

• 3/4 teaspoon salt

• 1 tablespoon apple cider vinegar

• 1 large egg

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 2 1/4 cups white spelt flour 

• 2 cups dark chocolate chips or chocolate chunks

Steps

1. Preheat oven to 375 F. Arrange buckwheat groats on a rimmed baking sheet and bake for about 5 minutes, or until toasted. Set aside to cool while you make the cookie dough.

2. In a large bowl, beat together coconut oil and both sugars until smooth. Then add in the vanilla extract, salt, apple cider vinegar and egg and beat until well combined. Add baking soda, baking powder and flour and stir until almost combined. Stir in the groats and chocolate chips until evenly distributed. 

3. Drop rounded tablespoons of dough onto a lined baking sheet about 2 inches apart. Bake for 10-14 minutes, depending on how soft you want your cookie. If you want a softer cookie, pull them from the oven when the edges of the cookie are firm but the center is still quite soft. If you want a crunchy cookie, pull them from the oven when the entire cookie is firm and golden brown. Dig in with a side of milk or coffee.

Sustainability Tips

• Coconut Oil: Fair trade coconut oil is your best bet here because it means your oil was produced ethically and sustainably. Extra, extra, read all about it in my sustainable oils post!

• Sugars: Fair-trade sugar is the way to go. That fair trade logo means that your sugar was produced ethically and sustainably. Read all about it in my sustainable cane sugars post!

• Egg: Local eggs are pretty easy to find in most regions. Buying locally means your eggs won't have to travel as far, reducing greenhouse gas emissions and energy use. You can also replace the egg with a flax egg (2 tablespoons flaxseed meal mixed with 3 tablespoons of water) for a vegan egg replacement.

• Flour: I like to buy King Arthur Flour brand because King Arthur Flour is a B Corp. That means that they're held to a high environmental and social standard. Alternatively, you could find a farmer who grows and mills flour locally. Buying locally can help connect you to your local food system and cut back on the miles your food has to travel.

• Chocolate chips or chunks: Buying fair trade chocolate is the most sustainable option here. The little fair trade logo means that workers and the environment were treated well in the making of your chocolate.