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Oatmeal Raisin Spelt Cookies

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Healthy whole grain oatmeal cookies made with spelt flour. The spelt gives the cookies a sweet nutty flavor and a boost of nutrition.

oatmeal raisin spelt cookies

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.

oatmeal raisin spelt cookies

oatmeal raisin spelt cookies

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.

 

Oatmeal raisin spelt cookies

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Yield: 24 cookies

Oatmeal Raisin Spelt Cookies

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.

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

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

  1. Pre-heat the oven to 350° and line a cookie sheet with parchment paper or spray it with non-stick cooking spray.
  2. 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.
  3. 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.
  4. Bake for 7 to 9 minutes then cool on a wire rack.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount 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.

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© Dahn Boquist
Cuisine: American / Category: Desserts

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We are Pat and Dahn, a mother and daughter team who live in the 
Pacific Northwest. We spend
 most of our time together in the kitchen, the busiest room in the 
house. We love to cook, bake, entertain and develop new recipes
 for our readers who share our passion for delicious, from-scratch
food. We developed Savor the Best in 2013 to help inspire readers
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food every day.

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Comments

  1. diane

    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.

    Reply

  2. Elisheva

    Hi. I only have extra virgin olive oil,. Which oil would best replace the light olive oil? Also can I use goji berries instead?

    Reply

    • Dahn Boquist

      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.

      Reply

  3. Mandy

    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 😀 One question for you – what can I do to make the cookies a little less “cakey” in texture ???

    Reply

    • Dahn Boquist

      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!

      Reply

  4. stephanie

    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.

    Reply

  5. Carli

    I just baked these for a road trip – they are so delicious!!! I used chocolate chips instead of raisins and it came out really well.

    I love baking with spelt flour, but I don’t usually find too many recipes that use it. Thank you so much for this recipe!

    Reply

  7. Laura

    Thank you for the recipe, I never tried spelt flour before, and you made me curious to try.
    now I have to find the name in French and treasure hunt all supermarket

    Reply

  12. Monica | Nourish & Fete

    I think I am one of the last remaining home cooks to not have cooked with spelt, haha! I always see at the grocery store and wonder what I would do with it. Now I know, because these cookies look terrific! Thanks for sharing. 🙂

    Reply

  14. Roxana

    I love cooking with a variety of grains and bringing back all the goodness of ancient grains. These cookies look amazing. Classic flavors! Would love to try it with other nuts, chocolate chips etc.

    Reply

  20. Elizabeth

    These sound great! I always have the best intentions of broadening my baking repertoire, but then don’t really know where to begin. Bookmarking them for later!

    Reply

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