Spelt Cookies

Spelt is high in gluten so it can be exchanged completely for wheat. It is more easily digested than wheat and is 60% higher in protein. It is high in B vitamins, iron, potassium , magnesium and fiber. Spelt is easily tolerated by those who might have sensitivity to wheat. In my opinion, spelt makes cookies softer and pancakes more fluffy.

I followed a recipe for whole wheat cookies, but made my own moderation. The original called for raisins and I substituted chocolate chips. It also called for chopped nuts and I replaced them with 9 grain cereal.

Spelt cookies
1 cup brown sugar
1 cup butter, softened
1 tsp vanilla
3 eggs
2 3/4 cups fresh ground spelt
1/3 cup dry powdered milk
1 tsp baking soda
1/2 tsp salt
1 cup oats or 9 grain cereal
2 cups chocolate chips

Add additional oats or ground spelt if the consistency feels too runny.

Cream brown sugar, butter, vanilla and eggs. Stir in flour, dry milk, baking soda, and salt. Stir in oats and chocolate chips. Drop by spoonfuls on greased cookie sheet. Bake 350 for 10-14 minutes.