Spelt dark chocolate ginger cookies bake up chewy in the center with edges that hold a little crisp, thanks to whole spelt flour and a spoonful of molasses. Ground ginger and chopped crystallized ginger give a warm, spicy note, and the dark chocolate balances the heat.
Spelt flour has a softer gluten structure than regular flour, so the dough comes together with less stretch. The crumb stays tender, with a nutty undertone you don’t get from plain white flour.
I roll each ball of dough in coarse sugar before baking. It gives the tops a light crackle and a bit of sparkle without adding much sweetness.
The dough needs 30 minutes in the fridge before baking. Skip that step and the cookies spread thin, losing the chew that makes them worth making again.
Why You’ll Love This Recipe
- Chewy center holds even after a day on the counter
- Spelt flour adds a nutty, wholegrain edge without density
- Dough chills once, then bakes in two quick batches
- Crystallized ginger gives real spice, not just background warmth
Ingredient Notes
- spelt flour: Whole spelt works best for a nutty crumb. Light spelt gives a softer, paler cookie if that’s what you have.
- molasses: Use unsulphured molasses for a clean bitter-sweet edge. Dark treacle works as a substitute if molasses isn’t available.
- crystallized ginger: Chop it small, about the size of a chocolate chip, so it distributes evenly and doesn’t clump.
- dark chocolate: I use 70% cacao chopped into rough chunks. Chocolate chips work too, but chunks give better melt pockets.
- butter: Use it softened, not melted, so the creaming step actually incorporates air into the dough.
- baking soda: This is the only leavener here. Check that yours isn’t expired or the cookies will bake flat and dense.
Easy Oven-Baked Spelt Dark Chocolate Ginger Cookies
Description
These oven-baked spelt cookies combine molasses, ground ginger, and chunks of dark chocolate for a chewy, spiced bite with a nutty edge from wholegrain spelt flour.
Ingredients
Instructions
- Whisk the spelt flour, baking soda, ground ginger, cinnamon, and salt together in a bowl. Set aside.
- Cream the softened butter and brown sugar in a mixing bowl with a hand mixer for 2 to 3 minutes, until light and fluffy.
- Add the molasses, egg, and vanilla to the butter mixture. Mix on medium until fully combined and slightly glossy.
- Add the dry ingredients in two additions, mixing on low speed just until no streaks of flour remain.
- Fold in the crystallized ginger and chopped dark chocolate with a spatula, distributing evenly through the dough.
- Cover the bowl and chill the dough for 30 minutes. This step keeps the cookies from spreading thin in the oven.
- Heat the oven to 180 C / 350 F and line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment.
- Scoop the dough into 35 g balls, roll each in coarse sugar, and place them 5 cm apart on the pan, baking in two batches.
- Bake for 11 to 13 minutes, until the edges look set and dry but the centers still look slightly underdone.
- Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Nutrition Facts
Servings 22
- Amount Per Serving
- Calories 169kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 15mg5%
- Sodium 110mg5%
- Potassium 90mg3%
- Total Carbohydrate 25g9%
- Dietary Fiber 1g4%
- Sugars 14g
- Protein 2g4%
- Vitamin A 100 IU
- Calcium 20 mg
- Iron 1 mg
- Vitamin E 0.3 mg
- Vitamin K 1 mcg
- Thiamin 0.05 mg
- Riboflavin 0.05 mg
- Niacin 0.5 mg
- Vitamin B6 0.02 mg
- Folate 10 mcg
- Vitamin B12 0.05 mcg
- Phosphorus 40 mg
- Magnesium 15 mg
- Zinc 0.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Chill dough for at least 30 minutes before baking.
- Weigh dough balls at 35 g for consistent size.
- Pull cookies at 11 minutes if you prefer a softer center.
- Check baking soda freshness before starting, it's the only leavener.
