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This recipe is adapted from Lorna Sass’s Whole Grains Every Day Every Way. These tasty morsels are tasty, chewy and decadent with the toasted hazelnuts. I like to keep a bag of these in your freezer for unexpected visitors!

Chocolate Chip-Hazelnut Cookies

2 cups spelt flour

½ cup raw cane sugar

½ packed brown sugar

½ teaspoon salt

½ teaspoon baking soda

¼ teaspoon baking powder

1 cup semisweet (or dark chocolate) chocolate chips

1 cup hazelnuts, coarsely chopped and toasted

1 large egg

10 tablespoon (1 ¼ sticks) unsalted butter, melted and cooled to room temperature

1 tablespoon pure vanilla extract

Preheat oven to 350 degree (F). Line two cookie sheets with parchment paper.

In a large bowl, blend the flour, sugars, salt, baking soda and baking powder. Stir in the chocolate chips and hazelnuts.

In a small bowl, lightly beat the egg. Whisk in the melted butter and vanilla extract. Stir in the wet ingredients into the dry ingredients to create a soft dough.

Form the dough into 1 ½ -inch mounds. Place on cookie sheet and flatten. Bake for 10 to 12 minutes (a few minutes longer for crisper cookies). Place cookies on a cooling rack (slide the parchment onto the rack). Cookies may appear fragile but they will firm up as they cool.

Store in an airtight container in a cool place for up to 5 days or freeze for up to 3 months. Enjoy!


Sass, L. (2006). Whole Grains Every Day Every Way. New York: Clarkcon Potter/Publishers.