Spelt Oatmeal Raisin Cookies

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.

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Here is Why This Spelt Oatmeal Cookie Recipe Works

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

• Ancient Grains Breakfast Bars
• Sprouted Spelt Cookies
• Ancient Grain Breakfast Cookie

Prep Time: 10 minutes mins

Cook Time: 8 minutes mins

Total Time: 18 minutes mins

4.67 from 124 votes

Oatmeal Raisin Spelt Cookies

By Dahn Boquist

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!

If you make this recipe, please leave a star rating and comment.

Servings: 24 cookies

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Ingredients 

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• ▢ 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

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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

Serving: 1, Calories: 117kcal, Carbohydrates: 20g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 16mg, Sodium: 91mg, Fiber: 1g, Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

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