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Soft and slightly chewy cookies made with ancient grain, spelt flour and studded with buttery sweet butterscotch chips and crunchy granola bits.
Baking with spelt flour
This is probably the first recipe here that I posted featuring spelt flour. I’ve been using it for a while and I really like it. It’s a great alternative to traditional wheat flour for various health and culinary benefits. Spelt flour is rich in nutrients, including fiber, protein, vitamins, and minerals. It contains more protein than wheat and provides essential B vitamins such as niacin, thiamine, and riboflavin. Spelt flour also has a nutty and slightly sweet flavor that adds depth to baked goods. It also has a finer texture compared to some other whole grain flours, which can result in a smoother and lighter texture in baked goods. This makes it suitable for a wide range of recipes and can be particularly appealing in items like cakes and pastries. My kids couldn’t even tell if these cookies are baked with spelt flour.
Substitute for spelt flour
I have to order spelt flour from Amazon. They are usually available at health food store. If you can’t find any, you can substitute with white whole-wheat flour or whole-wheat flour, though I think the latter would give a different texture. I haven’t tried substituting it myself, so feel free to experiment and let me know how it turns out!
What kind of granola to use and substitutions
I use the store-bought crunchy-type granola clusters, oats and honey flavor. Feel free to use your favorite crunchy granola. I added granola to this cookies because they add nice contrast of texture against the soft chewy cookies. You can absolutely substitute the granola with equal amount of chopped nuts
Spelt Butterscotch Chip Cookies
Ingredients
- 150 g unsalted butter room temperature, softened
- 85 g sugar
- 1 ½ tsp vanilla extract
- 1 large egg
Dry ingredients:
- 200 g spelt flour
- 1 tsp baking powder
- â…› tsp fine sea salt
Fold-in ingredients:
- 100 g butterscotch chips divided
- 100 g crunchy granola chop into smaller pieces if large chunks, divided
Instructions
Prepare the dough:
- Line two baking sheets with parchment paper and set aside
- Combine all the dry ingredients and set aside
- Beat the butter and sugar with a whisk or sturdy spatula until creamy. You can use a handmixer too, but you don't need one. Then add vanilla and egg and beat again until creamy
- Add the dry ingredients and combine into a soft dough. Reserve about a quarter of the butterscotch and a quarter of the granola pieces to press on top of cookies later. Fold in the rest of butterscotch chips and granola. Wrap in a cling wrap and pat into a disc and chill in the fridge for 1 hour or in the freezer for 30 minutes
Divide the dough:
- Portion the cookie dough into 22 pieces, which is about 35 grams each (about 1 1/2 Tbsp). Roll into a round dough ball. Place them on a prepared baking sheet, about 2 inches apart.
If you plan to make the dough ahead and bake later:
- After shaping, place them back on the baking sheet and flash freeze for about 30 minutes and then transfer them to a freezer bag and they won't stick to each other anymore, push all the air out and seal the bag. The cookie dough can be kept frozen for up to 2 months and bake from frozen whenever you want. Simply add a minute or two to the baking time
To bake on the same day:
- 10 minutes before you plan to bake, preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. I recommend baking one tray at a time. Position the oven rack in the middle
- Place the baking sheet in the oven and bake for 10-11 minutes. Do not overbake these cookies. They appear very soft when they just come out from the oven. Immediately press on about 3 butterscotch chips and some granola bits on top of the cookies and let them cool down completely on the pan
Storage:
- Once they have cool down completely, transfer to a cookie jar with a tight-fitting lid or container. They can be kept at room temperature for about 4 days or so
- The baked cookies can also be kept frozen for up to one month. Transfer them into a freezer-friendly bag, push out all the air and seal the bag. Simply thaw at room temperature before serving. You can also warm it up in the microwave for a few seconds if you like warm cookies (to serve with ice cream, yes, like it's not enough of a treat already! lol)
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
How to bake spelt butterscotch granola cookies
1. Line two baking sheets with parchment paper and set aside. Combine all the dry ingredients and set aside. Beat the butter and sugar with a whisk or sturdy spatula until creamy. You can use a handmixer too, but you don’t need one. Then add vanilla and egg and beat again until creamy
2. Add the dry ingredients and combine into a soft dough. Reserve about a quarter of the butterscotch and a quarter of the granola pieces to press on top of cookies later. Fold in the rest of butterscotch chips and granola. 
3. Wrap in a cling wrap and pat into a disc and chill in the fridge for 1 hour or in the freezer for 30 minutes
4. Portion the cookie dough into 22 pieces, which is about 35 grams each (about 1 1/2 Tbsp). Roll into a round dough ball. Place them on a prepared baking sheet, about 2 inches apart.
5. 10 minutes before you plan to bake, preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. I recommend baking one tray at a time. Position the oven rack in the middle. Place the baking sheet in the oven and bake for 10-11 minutes. Do not overbake these cookies. They appear very soft when they just come out from the oven. Immediately press on about 3 butterscotch chips and some granola bits on top of the cookies and let them cool down completely on the pan
6. Once they have cool down completely, transfer to a cookie jar with a tight-fitting lid or container. They can be kept at room temperature for about 4 days or so
Did you make this spelt butterscotch granola cookies recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
