Preheat the oven to 375°F / 190°C. Prepare 2 baking trays, by greasing with butter or lining with parchment paper.
NOTE: I baked mine in batches, so only prepared one tray with parchment paper, and baked them using the middle oven rack. If doing batches, then cool the cookie sheet to room temperature before placing more cookies on it. (A little trick to speed this up is to run the bottom of the cookie sheet under cold water for a few seconds).
In a separate bowl, add the ground hazelnut and sift together the flours, baking soda and salt. Then add the flour mixture, alternating with the buttermilk, to the creamed mixture. Beat until smooth. Add chocolate chips and turn mixer on low until just combined. *Do not to over mix!
*Spelt does not like to be mixed too much, if you work the dough too much there is a risk of destroying the fragile strands of gluten, which may result in cookies that are too firm with a tendency to crumble. But of course, they still taste fantastic!