Healthy whole grain oatmeal cookies made with spelt flour. The spelt gives the cookies a sweet nutty flavor and a boost of nutrition.
I love baking with ancient grains, they tend to have a more complex flavor and are higher in nutrients than modern grains. Spelt has a delightful nutty flavor that adds an amazing characteristic to baked goods.
These oatmeal raisin spelt cookies are sweetened with coconut sugar and honey, which adds a rich complexity and earthiness to the cookies. They make a great breakfast cookie. They are whole grain, all natural, have no refined sugar and have healthy monounsaturated fats from the olive oil. Each cookie is under 120 calories and they taste incredible.
That’s a breakfast cookie in my book. If you haven’t baked with spelt yet, these cookies are a great place to start and just might get you hooked to use it more often.
Spelt is an ancient grain that was used in the biblical days. It is more nutritious than modern day wheat and it is more easily digested.
It does have gluten in it but some people find they can tolerate the gluten in spelt much better than modern wheat. The best thing about spelt is the flavor. Whole wheat spelt has a sweet, almost nutty flavor that makes anything you create taste wonderful.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Ancient Grains Breakfast Bars
- Sprouted Spelt Rosemary Chocolate Chunk Cookies
- Ancient Grain Apple Breakfast Cookie
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Oatmeal Raisin Spelt Cookies
Ingredients
- 1-½ cups spelt flour 180 grams
- 2 cups rolled oats 160 grams
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup light olive oil 49 grams
- ¾ cup coconut sugar 150 grams
- ¼ cup honey 85 grams
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup raisins 127 grams
Instructions
- Pre-heat the oven to 350° and line a cookie sheet with parchment paper or spray it with non-stick cooking spray.
- In a small bowl, stir together the spelt flour, rolled oats, baking soda, cinnamon and salt. In a separate bowl stir together the olive oil, coconut sugar, honey, eggs and vanilla. Stir the dry ingredients into the wet mixture then stir in the raisins.
- Scoop out 2 tablespoons of dough and drop onto prepared cookie sheet (I use a cookie scoop that holds 2 tablespoons). Space the cookie dough about 1 ½ inches apart to leave room for a little spreading.
- Bake for 7 to 9 minutes then cool on a wire rack.
Sandy Alexander
Thursday 16th of November 2023
Honestly I was disappointed. Texture too dry, almost saw dust appearance. Not as sweet as my daughter thought, so that's a matter of taste buds, but they were larger than i expected . I followed the recipe 99% as I substituted mini chocolate chips instead of raisins. I compared to other recipes and I the difference was having 2 eggs vs no eggs. So I would give it a 6/10 Also I was comparing them to a cookie that I had purchased at the health food store, that had less ingredients and very tasty. Wish I had their recipe. Well, it's fun trying out new recipes. !
Dahn Boquist
Thursday 16th of November 2023
Thanks for the comment!