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
- Einkorn Almond Pear Cake
- Sprouted Spelt Rosemary Chocolate Chunk Cookies
- Ancient Grain Apple Breakfast Cookie
- Healthy Whole Wheat Pumpkin Pancakes
CONNECT WITH SAVOR THE BEST!
Be sure to follow us on our social media accounts
Facebook * Instagram * Pinterest * Twitter * Youtube
Did you make this recipe for oatmeal raisin spelt cookies? We would love to hear from you. Drop us a comment below.
Oatmeal Raisin Spelt Cookies
Healthy whole grain cookies made with spelt flour that gives the cookies a sweet nutty flavor and they are only 120 calories each.
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.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 117Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 91mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Rasha Watson
Tuesday 23rd of June 2020
Hello, can I use sprouted whole wheat flour instead if the spelt without any changes? Also do you think avocado oil or coconut oil, or butter would work best for this recipe? I'm out of light olive oil right now. Thank you!! I'm hoping to make these later today for a road trip!
Dahn Boquist
Tuesday 23rd of June 2020
That should work but I haven't tried it with this recipe. There is a slight difference in the amount of liquid that each of the flours absorb so there might be a bit of a difference in the texture when they bake. I am guessing it will be a very nice swap.
diane
Saturday 9th of May 2020
Honestly, I thought the raw dough tasted better than the finished cookie. These cookies were too soft and cake-like in texture; too bland in flavor for my and my husband's tastes. Will have to keep looking for a decent spelt cookie recipe.
Dahn Boquist
Sunday 10th of May 2020
Thanks for the comment
Elisheva
Friday 8th of May 2020
Hi. I only have extra virgin olive oil,. Which oil would best replace the light olive oil? Also can I use goji berries instead?
Dahn Boquist
Saturday 9th of May 2020
Extra virgin olive oil is pretty strong in flavor and will give these cookies an "off" flavor. If you have butter or coconut oil then you can melt them and use them in place of the EVOO. You can also use canola oil or avocado oil if you have those on hand. And yes, goji berries would work well in this recipe. I would soften them in some warm water first but you don't have to do that.
Mandy
Wednesday 1st of January 2020
Hello Dahn (and Mom) I am sooo excited that I found this recipe ! I absolutely love (and exclusively use) the ancient grains ! My husband and I were feeling like something sweet, but wanted to keep it kinda healthy, lol - I was praying that it would not take all day and night on the internet to find a wholesome recipe (no white flour, no white sugar or butter, etc.) for Oatmeal Raisin cookies that actually taste good - THANK YOU SO VERY MUCH ! Started the recipe at 10:45 and by 11:32 the dishes were washed, the kitchen was clean, and the cookies were done ! You cannot beat this recipe for being quick, more nutritious, easy and delicious :-D One question for you - what can I do to make the cookies a little less "cakey" in texture ???
Dahn Boquist
Wednesday 1st of January 2020
Hi Mandy, I'm glad to hear these were a hit. These cookies do turn out a bit 'cakey'. I haven't tried it but I would think that reducing the spelt flour a bit would make them less cakey. I would try 1/4 cup less spelt flour. It will make the cookies spread a bit more. Another suggestion is to take them out of the oven just a smidge early. If they look slightly under-baked when you take them out then leave them on the baking sheet and they will continue to bake all the way. That way they won't be as dry. Thanks for your comment and Happy New Year!
stephanie
Tuesday 27th of August 2019
Thanks for the great recipe. I substituted the olive oil for butter and the raisins for chopped walnuts and the cookies came out beautifully. They tasted way better than they looked and I'll most definitely be making this recipe again.
Dahn Boquist
Tuesday 27th of August 2019
I'm so glad you enjoyed them, thanks for the comment