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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.
Here is Why This Spelt Oatmeal Cookie Recipe Works
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.
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.
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.
Spelt Cookie with Raisins and Oatmeal
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Oatmeal Raisin Spelt Cookies
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Ingredients
- 1 ½ cups spelt flour, 180 grams
- 2 cups old-fashioned rolled oats, 160 grams
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup light olive oil, 49 grams
- ¾ cup brown sugar, or coconut sugar, 150 grams
- 2 tablespoons honey, 42 grams
- 2 large eggs
- 1 teaspoon vanilla extract
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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. !
Thanks for the comment!
Kids loved them! A great switch from muffins – used chocolate chips instead of raisins, maple syrup instead of honey, and doubled the cinnamon. Also had to add 5 mins baking time 🙂
Thanks for the comment 🙂
I think these are grand! Thank you! I did some subs, to go with what I had on hand. Molasses for honey, brown sugar for coconut sugar (just 1/2 c. instead of 3/4 c.) And I used grapeseed oil. I also used 10 oz of dark choc chips rather than raisins. I increased time to bake to almost 10 minutes. I got 36 2-3″ cookies out of it. Macros are: 114 cal per cookie: 16 g carb; 4.7 g fat; 2.2 g protein. I may try and add pea protein next time to boost protein. Thanks again!
Thanks for the comment, the substitutions sound delicious.
Hi! I just made these. Delicious. I actually halved the recipe just in case it didn’t turn out well lol. Based on cakey reviews, I decided to eliminate half cup of flour from the full recipe (so to make a half recipe I used half a cup). This made exactly 12 cookies after I ate a bit of dough! Gotta try the dough. I used sucanat which is just whole cane sugar since I didn’t have coconut sugar, and used evoo as I often bake with it and have never noticed it tastes like anything different especially with such strong flavors as raisins. They were moist and not at all cakey at 8 min. Now I will make a full batch, as we have demolished the half batch without mercy. Thanks for the nice recipe, I definitely recommend a try!
Thanks for the comment 😉
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!
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.
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.
Thanks for the comment
Hi. I only have extra virgin olive oil,. Which oil would best replace the light olive oil? Also can I use goji berries instead?
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.