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Spelt, Walnut and Chocolate Cookies

Makes 12 cookies

30 minutes

Deliciously nutty cookies, made with spelt flour from Sharpham Park in Somerset. Spelt flour is easier to digest than wheat and could be an alternative for those with a wheat intolerance to try. It also happens to be rather tasty, with a natural nuttiness that works well with walnuts. Do note that spelt contains gluten so it's unsuitable for coeliacs.

5 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 180°C. Line a baking tray with baking parchment.
  2. In one bowl add the flour, bicarbonate of soda, salt, chocolate and walnuts. Stir well.
  3. In another bowl, whisk together the butter and sugar until light. Add the egg and whisk to combine.
  4. Mix together both bowls, so that the cookie dough really binds together.
  5. Separate the dough into walnut size mounds, place on baking tray and slightly flatten each one.
  6. Bake in the oven for 10-12 minutes.


  • 200g spelt flour
  • 150g dark chocolate, broken into chunks
  • 125g walnut halves, chopped
  • 125g butter, soft
  • 1 egg

What you'll need

  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 80g soft brown sugar

Suitable for

  • Vegetarians

What’s in this recipe

Purton House Organics

Organic Eggs (Medium)

1/2 dozen


Sharpham Park

Organic Spelt White Flour

1 Bag (1kg)




Organic Walnuts



Barbers Cheese

Maryland Traditional Salted Butter

1 Block (~250g)