Ginger Molasses Spelt Cookies

These cookies are divine. Like absolute delicious perfection. I think my favorite cookie has got to be a gingerbread since I’ve made them so many times now, except this time I used Spelt flour.

I love love love spelled flour. It’s nutty, fluffy and amazing. I tend to use only sprouted but that’s just a personal preference. Honestly, if you haven’t tried it run out and grab you a bag stat.

I’ve been nonstop baking and getting ready for the holidays as I’m sure everyone else has. I’ve had a few cookie fails in the past couple of days. My trash can was happy. But I like to play with ideas and recipes and well sometimes they work and sometimes they don’t. This time was a total win though.

As I sit here typing in my living room I can still smell them which is so completely awesome. I made 2 batches and have them waiting in the freezer for Christmas when the whole family is over. I added the white chocolate drizzle just to make them jazzier but it’s totally your call. You can completely leave them as is and they are still perfect.

Plus what is an added bonus in my book is that they are such a conversation piece. Really. When you have those odd relatives you see once a year over and you’re in the midst of an awkward conversation and are racking your brain of something to talk about, you can bust out these cookies and drop some knowledge bombs about Spelt flour. Depending on if they use it a lot it can buy you some time.

You’re Welcome.

Ginger Molasses Spelt Cookies

Prep time:
Cook time:
Total time:
Ginger Molasses Spelt Cookies drizzled with White Chocolate. Soft and chewy these are a perfect holiday cookie.
Serves: 12-16


  • 1 egg
  • ¼ c. butter softened to room temp
  • ¼ c. coconut sugar
  • 2 Tbsp. Blackstrap Molasses
  • 2 Tbsp. Maple Syrup
  • 1 tsp. vanilla extract
  • 1 tsp. ginger
  • ½ tsp. cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. ground cloves
  • 1¼ c. spelled flour
  • pinch of salt
  • 2 Tbsp sucanat sugar (optional, any sugar would work)
  • ¼ c. white chocolate chip
  • 1 Tbsp. coconut oil


  1. Preheat oven to 350F and line a large baking sheet with parchment paper.
  2. In a medium bowl beat butter and sugar together until fluffy.
  3. Add the egg, molasses, maple syrup and vanilla. Mix about 2 minutes or until fully combined.
  4. In a separate bowl combine all the dry ingredients together. Mix the dry into the wet until fully incorporated.
  5. Using a cookie scoop, scoop out the dough and place onto cookie sheet. The dough will be a little sticky. I used the back of a spoon to flatten the cookies out a little although you can use your hands. Sprinkle with sugar.
  6. Bake 10-12 minutes.
  7. Let cool on cookie sheet about 5 minutes then remove to wire rack to finish cooling.
  8. Optional:
  9. Once cooled take white chocolate chips and carefully melt in the microwave. Add coconut oil sparingly and only if you need to think down the chocolate. Drizzle on top of cookies.
  10. *Note* If you add too much coconut oil the chocolate will not set. If this happens try leaving cookies in the fridge to help the chocolate to harden.

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