Spelt oatmeal raisin cookies are here to give the classic a delicious upgrade! Made with nutty spelt flour, these cookies are soft, chewy, and full of cozy cinnamon flavor, naturally sweetened with coconut sugar and honey.

A pile of spelt oatmeal cookies on a counter with a glass of milk.

Nutty Spelt Flour: Adds a unique flavor and texture that gives these cookies a little something extra beyond the usual oatmeal raisin.

Naturally Sweetened: Coconut sugar and honey keep these cookies sweet without refined sugar, so they’re a treat you can feel good about.

Perfectly Chewy Texture: Soft, chewy, and just the right amount of bite – no dry cookies here!

Quick & Easy: Minimal prep and pantry-friendly ingredients mean you’ll have these cookies ready to bake in no time.

The Ingredients

Pantry: Spelt flour, rolled oats, coconut sugar, honey, raisins, vanilla
Spices and seasonings: Cinnamon, baking soda, salt
Condiments: Olive oil
Refrigerated: Eggs

Note: You can replace the olive oil for melted butter which will make a chewier cookie that will spread a bit more. You can also swap the coconut sugar for brown sugar.

Several oatmeal raisin spelt cookies on a marble counter.

Variations

Cranberry Orange Spelt Cookies: Stir in ½ cup of dried cranberries and 1 tablespoon of orange zest.

Chocolate Almond Oatmeal Spelt Cookies: Fold in ½ cup of dark chocolate chunks and ½ cup of chopped almonds.

Apple Spice Spelt Oatmeal Cookies: Add ½ cup of chopped dried apples and a pinch of nutmeg..

Tips for Success

Use a cookie scoop for even sizes. A cookie scoop helps portion the dough evenly, so all your cookies bake at the same rate.
Use room temperature eggs. This helps the ingredients blend smoothly and gives the cookies a consistent texture.
Too much flour can lead to dry cookies. Use the “scoop and level” method, or better yet, weigh the flour for precision.
Feel free to swap raisins with chocolate chips, chopped nuts, or dried cranberries for your own flavor twist!

Storage

Room Temp: To store leftover spelt cookies, let them cool completely before transferring them to an airtight container. They’ll stay fresh at room temperature for up to 3 days.

Freezing: Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag.. They’ll keep well in the freezer for up to 3 months.

A stack of spelt oatmeal cookies on a piece of parchment paper.

Cinnamon Oatmeal Cookies with Spelt Flour

These oatmeal raisin spelt cookies are soft, chewy, and naturally sweetened, with a cozy nutty flavor from spelt flour. Perfect for sharing (or keeping to yourself!), they’re easy to make and customizable with your favorite add-ins.

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Spelt oatmeal raisin cookies on a counter with milk.

Oatmeal Raisin Spelt Cookies

These oatmeal spelt raisin cookies are soft, chewy, and packed with cozy cinnamon flavor. Made with nutty spelt flour, coconut sugar, and honey, they’re naturally sweetened cookie!

4.67 from 124 votes

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Prep Time: 10

Cook Time: 8

Total Time: 18

Servings: cookies

Calories: 117kcal

Author: Dahn Boquist

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 or brown sugar 150 grams
2 tablespoons honey 42 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.

Notes

You can swap melted butter for the oil. If you use butter, let the cookie dough chill in the fridge for at least an hour before baking the cookies.

If you use brown sugar instead and butter instead of coconut sugar and oil, the cookies will have a slightly chewier texture.

Nutrition

4.67 from 124 votes (111 ratings without comment)

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

Thanks for the comment!