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
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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.
JerseyPaddler
Sunday 7th of February 2021
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!
Dahn Boquist
Sunday 7th of February 2021
Thanks for the comment, the substitutions sound delicious.
Crabby Magoo
Tuesday 26th of January 2021
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!
Dahn Boquist
Tuesday 26th of January 2021
Thanks for the comment ;)
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.