Tropical Rolled Spelt Cookies

 Spelt is an ancient relative of wheat, full of protein, fiber and iron, it's known for being kind to our tummies and it's nutrients are easily absorbed into our bodies.  I just recently started using spelt flour in my baking which is very similar to whole wheat pastry flour. I like using spelt for cookies, muffins, breads and scones.  Whole grain rolled spelt  can be prepared like old fashioned rolled oats as a hot cereal or used in baked goods like cookies.  Recently I found a recipe for cookies using rolled spelt on Angie's Recipes, her glowing description of the cookies "They are so freaking good" inspired me to find rolled spelt and substitute it in my own go-to oatmeal cookie recipe.  I raided my pantry and went in a tropical direction with all my added goodies- using up the last of my giant can of macadamia nuts from Costco, signaling time for a Costco run!  I can never get out of Costco for less than three hundred bucks and always come home with something like a set of luggage or a first aid kit that I don't need but it's worth it to bring home that big can of macadamia nuts.  These cookies don't really spread on their own in the oven, they need a little help by being flattened with the back of a fork before baking.

I couldn't find rolled spelt at any of my local markets, including Whole Foods which surprised me so I ordered them online from Bob's Red Mill.  I also ordered their finely ground blanched almond meal for my next cookie project.  It's kind of a cool site with lots of different flours, cereals, mixes etc, definitely worth checking out.  I also raided my sewing stash where I found this vintage binding which I cut with an old pair of pinking sheers- surprised me that they were still sharp!  My sewing machine is one lonely camper since I started my food blog over two years and 200 hundred posts ago!

Tropical Rolled Spelt Cookies

Ingredients and Directions
makes about 48 cookies

Preheat the oven to 350F


1 cup all purpose flour
3/4 cup spelt flour
1/2 cup whole ground flax seeds
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon baking spice, Penzeys brand(cinnamon,allspice,mace, cardamom,ground anise seed)
1 teaspoon sea salt
2 sticks unsalted butter
1 cup packed light brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups rolled spelt
1 cup macadamia nuts, chopped
1/2 cup medium flaked coconut
1/2 cup dried pineapple(2 slices), chopped
1/4 cup crystallized ginger, finely chopped
1/2 cup white chocolate chips, Ghirardelli classic white brand


Whisk together the flours, ground flax seeds, baking powder, spices and salt in a large bowl, set aside.
In the bowl of a standing mixer beat together the sugars and butter until creamy.  Beat in the eggs and vanilla.  Lower the mixer speed and beat in the flour mixture.  Beat in the rolled spelt.  Remove the bowl from the mixer and using a wooden spoon beat in the rest of the ingredients, macadamia nuts through white chocolate chips. Drop tablespoons of the dough onto parchment or silpat lined cookie sheets.  Flatten the dough with the back of a fork if you like them flat or keep them round and they will turn out puffy.  Bake for 16-18 minutes.  Cool on metal racks and store in a cookie jar.