Easy Oven-Baked Spelt Dark Chocolate Ginger Cookies

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

Cookie dough being folded in a mixing bowl, chopped dark chocolate and crystallized ginger visible in the batter

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.

A hand reaching for a ginger chocolate cookie next to a mug of tea on a linen-covered table in warm light

Prep Time 20 mins

Cook Time 24 mins

Rest Time 30 mins

Total Time 1 hr 14 mins

Cooking Method: Oven

Cuisine: British

Courses: Dessert

Difficulty: Easy

Cooking Temp: 180 C

Servings: 22

Estimated Cost: 0.35

Calories: 169

Best Season: Fall, Winter

Dietary: Contains dairy and egg, Contains gluten (spelt), Vegetarian

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

280 g whole spelt flour
1 tsp baking soda
2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp salt
115 g unsalted butter (softened)
150 g brown sugar
60 g molasses (about 2 tbsp)
1 egg (large)
1 tsp vanilla extract
50 g crystallized ginger (finely chopped)
150 g dark chocolate (70% cacao, chopped into chunks)
3 tbsp coarse sugar (for rolling)

Instructions

1
Whisk the spelt flour, baking soda, ground ginger, cinnamon, and salt together in a bowl. Set aside.
2
Cream the softened butter and brown sugar in a mixing bowl with a hand mixer for 2 to 3 minutes, until light and fluffy.
3
Add the molasses, egg, and vanilla to the butter mixture. Mix on medium until fully combined and slightly glossy.
4
Add the dry ingredients in two additions, mixing on low speed just until no streaks of flour remain.
5
Fold in the crystallized ginger and chopped dark chocolate with a spatula, distributing evenly through the dough.
6
Cover the bowl and chill the dough for 30 minutes. This step keeps the cookies from spreading thin in the oven.
7
Heat the oven to 180 C / 350 F and line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment.
8
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.
9
Bake for 11 to 13 minutes, until the edges look set and dry but the centers still look slightly underdone.
10
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.

Keywords: spelt cookies, dark chocolate ginger cookies, spelt flour cookies, chewy ginger cookies, molasses spelt cookies

Equipment

hand or stand mixer
mixing bowls
sheet pan 33 x 46 cm / 13 x 18 inch
parchment paper
cookie scoop
wire cooling rack

Tips

Chill the dough the full 30 minutes so the cookies hold their shape in the oven.
Weigh dough balls at 35 g each for even baking across the sheet pan.
Pull cookies out when centers still look slightly underdone. They firm up as they cool.
Roll dough balls in coarse sugar right before baking, not ahead of time, so the crackle stays crisp.
Space dough balls 5 cm apart since spelt dough spreads more than all-purpose dough.

Variations

Swap half the dark chocolate for chopped pecans for a nuttier, less sweet cookie.
Add 1/4 tsp black pepper with the ginger for a sharper, spicier finish.
Use white spelt flour instead of whole spelt for a lighter color and milder wheat flavor.

Storage and Reheating

Store baked cookies in an airtight container at room temperature for 4 to 5 days. Layer parchment between them if stacking to keep the sugar crust from sticking.

To refresh a day-old batch, warm cookies in a 150 C / 300 F oven for 3 to 4 minutes. This brings back the soft-crackle top without drying out the center.

Freeze raw dough balls on a sheet pan until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 1 to 2 minutes to the bake time.

Serving Suggestions

Serve these cookies slightly warm, when the chocolate is still soft in the center. A short stack with a glass of cold milk works for an afternoon snack.

For dessert, sandwich a scoop of vanilla ice cream between two cookies and press gently. The spice from the ginger holds up well against the cold cream.

They also pair well with strong black tea or a small espresso, since the bitterness cuts through the molasses and sugar coating.

Read it online: https://greatbritishspeltrecipes.com/recipe/oven-baked-spelt-dark-chocolate-ginger-cookies/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!