Apologies for the lentil salad meltdown and thanks to those who sent words of support. Ham bones have a way of making me crazy. Or maybe it’s motherhood and children. Who the hell knows. Anyhoo. Life goes on and we still need chocolate, right? So, I shall stay strong and carry on and only drink vodka when I *really* need it.
Recently it was a little rainy and I needed something to hold over my kids’ heads to ensure good behavior I wanted to engage in a meaningful life skills activity with my children. So we decided to bake cookies and I thought I’d make something up with all spelt flour to see how it turned out. I have done a lot of baking with sprouted spelt flour, but have rarely used it as a 100% wheat flour replacement in a recipe.
We decided to do a chocolate and coffee cookie with a creamy, sweet glaze to replicate some sort of 1000 calorie creation at Starbucks. Except we used all sprouted spelt flour and cut back on the sugar. And instead of hipster music, we listened to Hall and Oates. Can I mention how much I have enjoyed listening to them lately? It is an odd phenomenon and I attribute it to being almost 38.
The spelt flour actually worked quite well. The cookie was moist and slightly cakey — partially due to the spelt, I think, but also because we used a lot less sugar than a normal cookie recipe. They reminded me of a coffee- scented, cakey Oreo with a nice kick from the sea salt. And that’s a pretty good combination as far I am concerned.
Chocolate Coffee and Cream Cookies with Spelt Flour
Note: I didn’t do it, but I think that adding some chocolate chips or chunks would be delicious.
Makes 2-3 dozen
1 cup butter, softened (2 sticks)
1/2 cup brown sugar
1/4 cup honey
2 1/2 cups sprouted spelt flour
3/4 cup dark cocoa powder
1 t baking soda
1 t sea salt
2 T espresso powder
1 cup of powdered sugar, thinned with heavy cream until glaze consistency
1. Preheat oven to 350 degrees Fahrenheit. Mix sprouted spelt flour, cocoa, baking soda, sea salt, and espresso powder in a medium bowl and set aside.
2. In a large mixing bowl, cream butter with an electric mixer until soft and fluffy. Cream together with brown sugar and honey for 1-2 minutes. One at a time, add eggs and mix well.
3. Gradually add dry ingredients to butter mixture and mix until just combined. Stir with a spatula to finish mixing and make sure the flour is completely incorporated.
4. Drop by teaspoonfuls onto parchment lined baking sheets and bake for 8-9 minutes until just done. Let cool for one minute and remove to racks to cool completely.
5. While cookies are baking/cooling, mix glaze and drizzle over cooled cookies. Let harden a bit and then store in a sealed container or in the freezer.