Chocolate Spelt Cookies

Change the grains in your favourite chocolate chip cookies by using a mix of white spelt flour and oat flour instead of the traditional all-purpose flour. These cookies are slightly chewy with a nice firmness. To jazz up those plain cookies and to use up all the holiday leftovers, I have used some melted white chocolate and sprinkles for the topping. Enjoy them with a glass of milk.


250 Butter, softened 155 g Caster sugar 1 tsp Vanilla extract 250 g White spelt flour 50 g Oat flour 35 g Dutch cocoa powder 1 tsp Baking powder 1/2 tsp Baking soda White chocolate couverture Sprinkles, optional

Preheat oven to 180C/350C/. Line two oven trays with baking paper.
Use an electric mixer to beat the butter, sugar and vanilla in a medium bowl until creamy and pale in colour. Add the spelt flour, oat flour, cocoa powder, baking powder and baking soda and stir to combine.
Roll tablespoonsful of mixture into balls and place on the prepared trays, leaving 3-cm between each cookie. Use the palm of your hand to gently flatten.
Bake for 15 minutes or until firm to the touch, swapping trays halfway through cooking. Remove from oven and set aside on trays to cool completely. Cool cookies on a wire rack.
Cut the white chocolate couverture into smaller pieces and place in a bowl set over a saucepan of simmering water. Stir frequently with rubber spatula until fully melted.
Spread white chocolate icing over each cookie and sprinkle with sprinkles. Set aside for 30 minutes to set.