Spelt Walnut Dark Chocolate Chip Cookies: A Vegan-Friendly Sweet Treat

You know what doesn’t get ever get old? Cookies.

A stack of delicious looking dark cookies on a white plate and glass of milk at the back.

Fresh-baked, hot out of the oven, a tray of them waiting for you to help yourself: cookies are one of my favorite things to bake and probably always will be. Maybe that’s why bringing you this new recipe, riddled with finely chopped walnuts and gobs of dark chocolate, feels entirely appropriate today.

A plastic container with dark chocolate chip cookies in it.

I first made them last week and have made them two more times since, during which time I have e-mailed the recipe to friends, mailed a fresh batch to Texas, eaten four or five cookies in one sitting. They’re sturdy and nutty, firm enough for dunking and so delicious you’d never guess they happen to be vegan.

The key is the walnuts, chopped so fine in a nut grinder that they form a sort of walnut meal, which creates a texture nothing short of revolutionary, unlike anything I’ve had before.

An image of a hand dunking a dark chocolate cookie in a glass of milk.

And also, if you were here, they’re exactly what I’d give you, right after a big hug and one more gushing thank you, from the bottom of my heart.


Spelt Walnut Dark Chocolate Chip Cookies (Vegan)

  • Author: Shanna Mallon
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x


  • 2 cups spelt flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup Sucanat
  • 1/2 teaspoon sea salt, plus extra for sprinkling
  • 2/3 cup pure maple syrup
  • 1/2 teaspoon molasses
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut oil
  • 1 3.5-ounce bar of very dark chocolate, chopped into tiny pieces
  • 2/3 cup chopped walnuts


  1. Preheat the oven to 350 F. In a large bowl, mix together the dry ingredients: spelt flour, baking powder, baking soda, Sucanat and sea salt.
  2. In a separate bowl, stir together the wet ingredients: maple syrup, molasses, vanilla extract and coconut oil. The coconut oil requires a little extra effort to mix in with the liquids, but it will mush right down.
  3. Then, add wet ingredients to dry ingredients and mix until just combined. Add the dark chocolate chips and finely chopped walnuts.
  4. Place spoonfuls of batter on cookie sheets (I like to sprinkle a little sea salt on top) and bake for 12 to 15 minutes. Makes 24 cookies.


As mentioned above, note that I chopped the walnuts really small in a nut grinder, so that they made almost a walnut meal instead of chopped walnuts, and that made the texture awesome.

  • Category: Cookies
  • Method: Baking
  • Cuisine: Baked Goods

Keywords: spelt flour, cookies, walnuts, chocolate chip

Related Posts
Filter by
Post Page
Pizzas Vegetarian Desserts Fall Cookies Comfort Food Pies Cakes Poultry Chicken Easter Spring Snacks Diets & Real Foods Breakfast and Brunch Waffles Pasta Italian
Sort by

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

29 thoughts on “Spelt Walnut Dark Chocolate Chip Cookies: A Vegan-Friendly Sweet Treat”

  1. I can’t wait to hear about your adventures. It’s all very exciting. I’m sure I’ll be seeing your writing pop up all over the place 🙂

    And you’re right… cookies definitely don’t get old.

  2. Im so envious! I wish I could do what you’ve done right now 🙂 SO exciting! I still need a few more years in the work force to get my stuff together and then I’m right there with you! Congratulations and those cookies look delicious..now I need to get into the kitchen to make some myself 🙂

  3. I wish I had a dozen of these cookies right now. I envy the fact that you don’t have to go to the office tomorrow!

    Are you going to develop a website for your freelance services and whatnot?

  4. I agree! Blogging friends and cookies are 2 things that never ever get old 🙂 Congrats on your leap to the freelance world! I did it 2.5 years ago, and while it’s not always easy, I always LOVE it. I feel sooo lucky and so happy to be doing this at age 27 and hope I can do it forever 🙂

  5. I want to eat a batch of these cookies right off the screen. I bet the molasses gives it such a deep flavor! I love the use of walnuts and dark chocolate; two of my fave things. Maybe I’ll make these this weekend? Or Friday night!

  6. It is pretty great to hear such good news. Everything you say sums up a lovely change in your love. Even the sound of your written voice is more relaxed. I’m so happy for you. Also, delighted to find these cookies. They look AMAZING.

    PS. I agree. Blogging gets better and better!

  7. Glad you’ve been hanging out more in the kitchen! If it means you’ll be sending more cookie photos our way, I’m all for it. (Seriously. I want one of those.)

    Also: I love when you find a vegan or otherwise “healthy” dessert that just tastes good, without explanation of how virtuous it is. I’m sure the walnut meal helped out in that regard…yum!

  8. Nick, Well thank you for that vote of confidence, Nick! I love seeing all the smart ways you’re using blogging, by the way. It’s inspiring!

    Evan, Pay your time, and then maybe you can do it, too! That was totally how I looked at it. And also, there’s always good to be found, in an office or not. : )

    Whitney, I am! It’s currently under construction, but I’m happy to send it over to anyone who’s interested!

    Sues, So nice to hear that – and good for you on making it happen while you’re young! That’s fantastic.

    JessieV, These days, there’s always a fresh batch around! Come on over!

    Allison, You know, it’s funny you say that because in the original recipe, the blogger had said she would do it without molasses next time, as it’s such a small amount. I liked it, though. What def DID dramatically change the flour was when I used sorghum instead of maple syrup on the third batch – not bad, but totally different taste. So interesting! And PS – make them! The sooner the better!

    Redmenace, That was so cute. Like I e-mailed you, I think “change in love” is pretty accurate, too. Loving this new lifestyle already!

    Maddie, Thank you, sweet girl! And I couldn’t agree more about healthy recipes you don’t have to apologize for. This is one to hang onto!

  9. what an exciting adventure, may you have great success! no doubt these gorgeous cookies will bring you luck. looking forward to reading more. xoxo

  10. Loving all the ‘healthy’ cookie recipes you’re posting! I haven’t tried the buckwheat flour yet (and now I will add spelt to the list) but I recently made some Zucchini Chocolate Chip Cookies with a mix of AP and whole wheat flours – delicious! Enjoy the extra time cooking!

  11. Jen, Thank you for your sweet words!

    Lisa, I’m loving all the cookies I’ve been eating! : ) Zucchini chocolate chip cookies sound so interesting – and I’ve heard a lot of good results come from mixing AP and wheat flours. Way to experiment!

    • Caroline – in this recipe, I didn’t even notice the coconut! It seems the more you cook with it, the less pronounced the flavor becomes, so it could be me…. But either way it’s not very strong. Try it!

  12. So, we devoured these in 2-1/2 days. We can’t decide if it’s the nuttiness of the spelt, the nuttiness of the nuts, the maple syrup, or the chocolate that makes them so addictive. I only wish I had doubled it!

  13. i just found this on pinterest and i am so excited i stumbled on you in my one word search for spelt:) i just started a big food adventure with my family and i will definitely be following you:) thank you so much for the insp! lovely lovely blog.

  14. Can’t wait to try these, Shanalee. ANYTHING that comes out of your kitchen inspires me. So glad you’ll be able to spend a little more time in that kitchen now that you’re enjoying self-employment. Wishing you an abundant transition!

    • Thank you, Sue Ann! I became self-employed a few years ago, but reading through this old post from the early days reminds me how much I have to be thankful for in this season!

  15. Hi Shanalee, I just discovered your blog a couple days ago through a Facebook post that I follow, and am new to alternative and gluten free cooking. I purchased the ingredients and made these cookies today but had to fudge a couple times because I didn’t end up with 2 full cups of spelt flour from the bulk bin at HEB and my maple syrup bottle wasn’t as full as I thought it was… The GREAT news is they were good even with my mini substitutions and my husband LIKES them!
    I plan to browse around and find more recipes 🙂
    Thank you for all your hard work with this page

    • No worries, Sue! When I read through it again, I felt like it was happening now, and I’m the one living it, haha. : )

  16. Love these cookies, been making for a couple of years and wanted to comment and thank you. I bake on my preheated pizza stone for 13 minutes and then let cool for another 2 minutes before transferring to the cooling rack. I reduce the succanat and maple syrup by equal amounts just because I prefer them a little less sweet. I love the idea of making a walnut meal, almost, by throwing into my little Krups coffee grinder, really adds to the structure and taste of the cookie. They always come out amazing…again, thanks!

    • I love to hear this, Anyalouise, thank you! These are some of the cookies we keep coming back to, too. They’re so reliable!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.