In the past I thought I had a gluten allergy but in recent months I have eaten a small amount of spelt flour. Touch wood, I have not had a stomach upset. Whoop, whoop! Spelt flour is a low gluten flour that we used to eat a lot many years ago. I think I’m actually allergic to western wheat.
When I write about western wheat, I mean wheat that has been produced on a large scale to be able to mass produce food to a large market. Next time you take a trip to the supermarket look at the ingredients on packets and see how many items contain wheat. It’s not just the bread and the pastries that contain it.
Now I’ve made this discovery, I feel happy and when I feel happy I enjoy cooking a sweet treat or two. These cookies are a result of my happiness and they were delicious. They have been made using spelt flour which made the cookies slightly softer than we are used to. Although they were just as tasty.
Have you got any allergy free recipes that you love to cook? Let me know in the comments below and please don’t forget to like and follow me.
Makes 16 – 20 biscuits
- Mixing bowls x 2
- Mixing spoon
- Electric Whisk
- Baking tray
- Grease proof paper
- Rolling pin
- Boards for the cookies
- Large cookie cutter
- Cooling rack
- Wholemeal spelt flour x 150g
- Brown rice flour or plain flour x 200g, plus extra for dusting
- Raw cacao powder or cocoa powder x 50g
- Coconut sugar x 150g
- Baking powder x 1 tsp
- Vegan butter, ghee or unsalted butter (if not vegan) x 200g
- White chocolate chips x 100g
- Vanilla extract x 1 tsp
- Mix the wholemeal spelt flour, raw cacao powder or cocoa powder and brown rice flour or plain flour in the large mixing bowl.
- Cut the vegan butter, ghee or butter into chunks and put into the another mixing bowl.
- Add in the coconut sugar and cream these ingredients together with the electric whisk.
- Now pour in the vanilla extract into the butter and whisk these ingredients together.
- Then finally add the butter to the ingredients in the other bowl.
- Mix until they form a large ball and use your hands to do so if you need to.
- Using your hands, knead the chips into the dough.
- Using the extra brown rice flour, roll out the dough.
- Roll out the dough to about a half centimetre thickness.
- Use the cutter and cut your biscuits.
- Repeat the process until you have used all the dough.
- Place the biscuits onto boards and put into the fridge for about thirty minutes.
- Preheat the oven to 180°C or gas mark 4.
- Place on the baking tray and bake for around 12 – 15 minutes or until golden brown.
- Finally place on a cooling rack and leave to cool.
- Then serve with a nice cup of tea or coffee and enjoy.
Giant Double Choc Chip Cookies using spelt flour were delicious and very well received by my family. They were a yummy snack that my son Ted ate after school and a really scrummy after dinner/lunch treat for my husband Howard and myself. In fact they are great at any time of the day. We enjoyed these cookies and we know you will too. However you enjoy these cookies, as always, please enjoy. Thank you xxx