Almond Apricot Chocolate Chip Spelt Cookies


I saw these at a store I was at this weekend and just had to try to recreate these cookies on my own. What I loved about the cookies I bought freshly made was how thin and chewy they were. The ones I bought had cranberries in them, and maybe no chocolate chips – hmmm… I can’t remember now. But I kinda made these my own with stuff I had in my kitchen. I used this recipe here as the base, and just went from there till I created something a little new and unique.

I can’t have gluten, but in moderation I’m able to have spelt (ancient grains) and some oats. So these are the perfect little snacking cookie! And they are really quick to make.

Almond Apricot Chocolate Chip Spelt Cookies

  • 3/4 cup canola oil
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup liquid honey
  • 1/4 cup maple syrup
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups spelt flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups old fashioned oatmeal
  • 1 cup of almonds, chopped
  • 1 cup chopped almonds
  • 1 cup chocolate chips


Preheat oven to 375 degrees.

In a large bowl combine canola oil, sugars and honey.

Add in eggs and vanilla.

Mix in flour, baking soda, baking powder, salt and oatmeal.

Add in apricots, almonds and chocolate chips. Stir till everything is fully combined.

Drop by LARGE scoops onto a parchment covered baking sheet. These will spread out a lot so leave a lot of room between. Mine touched, but that’s okay you can just use a spatula to separate.
Cookie Sheet

Bake for 10 minutes until golden brown. Let them set up for a few minutes before transferring to a cooling rack. Makes about two and a half dozen.




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