Spelt, an ancient wheat that is used in baking, has an earthy flavor profile and does have a higher protein content than traditional wheat. It has gained popularity over recent years because of the conversation around gluten, and Spelt does contain gluten. That’s why it bakes up so nicely in bread, cakes and desserts, and I like it because of its mildly rustic taste.
Spelt is a grain that blends well with warming spices like ginger, cinnamon and nutmeg – they compliment each other. In fact in this cookie recipe, most people wouldn’t be able to tell that the flour is wheat instead of white. Molasses and dark brown sugar, or Turbinado sugar, add a chewy texture, but also a crisp crunch on the outside – a duo result.
I love to dunk these cookies in a warm cup of tea in the afternoon, the soft aroma of spices enlighten my senses. These cookies also pack-up nicely as gifts to deliver to those who may need a little sweet treat and they store up to 4 days in a sealed jar or container.
2/3 cup vegetable oil
1 1/2 cups dark brown sugar, or Turbinado sugar
1 large egg
4 tablespoons molasses
2 cups Spelt or Whole-Wheat flour
2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
(Makes 18 Cookies)
- Preheat oven to 350 degrees. In a large bowl, mix together oil, 1 cup of sugar and egg. Add molasses and stir to combine.
- Add flour, baking soda, pumpkin pie spice, ginger and salt, stir to combine.
- Place the remaining sugar in a small bowl. Roll cookies into balls and roll into sugar to coat. Place on silpat or parchment lined baking sheet (do not press down).
- Bake in oven for 10-12 minutes, or until puffed and deep golden brown. Remove from oven and let cool completely. Enjoy!