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Hazelnut Mocha Spelt Cookies

Hazelnut Mocha Spelt Cookies

Tully Zander
Cookies are cathartic in the making, satisfying in the eating, joyful in the sharing. A cookie recipe doesn’t need a trick up its sleeve, because in the sweet, toasty end, its already accomplished so much. It’s put cookies on your plate, crumbs on your sweater, and that’s enough. Hazelnut Mocha Spelt Cookies is simple as well as sweet
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Recipe
Servings 6
Calories 271.25 kcal


  • 2 cup light spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup chocolate chips
  • 1/2 cup chopped hazelnuts
  • 2 tbsp finely ground coffee
  • 1 cup coconut sugar
  • 3/4 cup grapeseed oil
  • 1/4 cup almond milk


  • In a large bowl, mix together the dry ingredients, including chocolate chips, chopped hazelnuts, and coffee.
  • In another bowl, whisk together the wet ingredients until the coconut sugar is somewhat dissolved (it likely dissolve fully, but as long as it's fully wet you'll be good).
  • Add dry ingredients to the wet and mix until there is no dry flour remaining. Cover with plastic wrap and refrigerate for at least an hour or two, until chilled and firm.
  • Preheat oven to 350F. Line a cookie sheet with parchment paper. Scoop out the dough in small handfuls, about 3 tablespoons for large-ish cookies, form into balls then press down slightly. Bake for 14-16 minutes, until golden around the edges. The cookies will puff up while baking but collapse once cooled.


Serving: 18gCalories: 271.25kcalCarbohydrates: 16.08gProtein: 2.89gFat: 21.91gSodium: 13.83mgSugar: 5.25g
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