Cookies
Created On:  |Updated: | 29 Comments
For quite a while, I haven’t been making cookies that I enjoy(how sad is that?!). For a while now I’ve written them off as something only for special occasions and as a result I’ve only been making the cookies my husband likes that I don’t really care for. Which is like, one kind. Just recently I’ve come to the realization that making cookies with whole grains is a much better alternative. There’s nothing wrong with a little butter(or coconut oil) and while these still do have a considerable amount of sugar, I find that the whole grains keep me from eating half the batch in one sitting.
I also find that I over complicate things. These are good and good for you and good for a treat. That’s all there is to it.
I’ve been experimenting with spelt lately and I love it 🙂 I can’t wait to try more recipes with it and hopefully I get some spelt from my grain csa later in the year.
A small note on this recipe, you can quite easily halve it and being a cookie I’m sure it freezes well too(although none of my batch made it that far) so if you’re like me and don’t want to be stuck with a ton of cookies you can make a smaller batch or just freeze some 🙂
[print_this]Spelt Oatmeal Raisin Cookies
Slightly adapted from Green Cilantro
- 3 cups old fashioned rolled oats
- 1 1/2 cups whole spelt flour
- 1 tsp ground cinnamon
- 3/4 teaspoon baking soda
- 1/2teaspoonbaking powder
- 1/2 teaspoon sea salt
- 1 cup light brown sugar, packed(or sucanat, but add 1+ tbsp almond milk as the cookies may be a little dry)
- 3/4 C (1 1/2 sticks) butter, soft
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup raisins
Preheat the oven to 350 degrees.
In a small bowl mix together the oats, spelt, cinnamon, baking soda, baking powder and sea salt. The original recipe uses toasted oats so go to the original recipe for those instructions if you’d like to toast your oats or you can use untoasted if you like.
I like to pour hot water over the raisins at this point and let them sit for a few minutes before draining and incorporating them in the dough later, otherwise they dry out the cookie over a few days, but this is optional and they are great without this step
In a separate bowl, beat together the butter and sugar until fluffy. Add the eggs, one at a time and then the vanilla and beat until creamy. Add the dry ingredients to the wet and mix well. Drop the dough by heaped tablespoon onto a parchment or silicone lined sheet about 2″ apart. Flatten slightly with your fingers or a spoon and bake for 8-10 minutes until golden. Cool for a few minutes before placing on a cooling rack. Once completely cooled store in an airtight container.[/print_this]
Reader Interactions
Sara says
Can you replace butter with oil?
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Laura W says
Thanks Heidi for a great recipe. We are always looking for tasty recipes that use spelt. I’ve changed your recipe up a little. Only half a cup of raisins, plus half a cup of chopped pecans and half a cup of chocolate chips. Not as healthy a version as yours, but still good.
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katie says
I realize that this post is years old, but I just made these and can’t not comment. These cookies are amazing – chewy on the inside and just crunchy enough on the outside. I used 1/4 cup of brown sugar and 1/2 of sucanut, and subbed almond butter for a few tablespoons of the butter (or earth balance, which is what I had). Next time I might just use 1/2 cup total sugar – I think they’d still turn out great!
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Heidi @ Food Doodles says
Thanks so much for leaving a comment, even if this post is pretty old 🙂 I’m so glad you enjoyed them! It’s been a long time since I made a batch, I really have to make them again, thank you for the reminder!
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Erica M says
Just made these and they are delicious! The kids won’t stop asking for more. Thank you a great recipe.
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Leah says
Hi! I just made these cookies with maple syrup instead of sugar and they ame out awesome! I have a feeling agave would also work in here. Thanks! I love spelt and the oats combine nicely with it!
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Jaclyn says
Ooo, these look great. I’ve made the switch to mostly spelt in my day-to-day life but hadnt really thought much about cookies. Why? I have no idea. Guess cookies didnt hit the radar since I’ve been on the “healthy” bandwagon. Thats about to change! 🙂 Thanks for posting a great recipe that is still healthy.
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Heidi @ Food Doodles says
I’ve been on that same “healthy bandwagon”!! It’s been so nice to realize that I can treat myself with things like these though. Treats that are still good for you 😀
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Alexa Ledger says
I had the same issue with making cookies that I was not happy with, so I too started to experiment with spelt flour. I made chocolate chip spelt cookies and they worked a treat…and I agree that they make it easier to stop after one (or two) cookies, more easily than plain flour. I find wholewheat flour also makes a great rustic cookie. I have yet to add oats to mine though but I feel a test coming on today…thanks for the inspiration. Keep the spelt recipes coming 🙂
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Heidi @ Food Doodles says
I’m glad I’m not the only one! I love the flavor and texture spelt adds, if you like it I’m sure you’ll love some oats mixed in! Thank you for the encouragement! Our weather is supposed to be cooler for a few days so I’m excited to get back to baking 😀
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Pure2raw Twins says
YUM YUM it is has been forever since I have had oatmeal raisin cookies! Now I am craving some 😉
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Baltic Maid says
These cookies look delicious… and made with spelt, that is awesome! Thanks for sharing!
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Simone says
I’ve never used spelt in anything or at least not as far as I can remember but these cookies look delicious AND healthy which has got to be a bonus, right? They look fantastic and I’m sure they would not make it to the freezer here either!
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They so beautiful and golden, this is my husband’s favorite kind of cookie!
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Vivienne says
wow heidi, your cookies turned out looking fantastic! 🙂 the colour is great – i think i over baked mine a bit in the last batch!
same here – i find myself baking cookies that other ppl like more often than what i like (which is anything filled with grains and oats and other goodies!)
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Marla says
These cookies have so many wonderful, healthy ingredients. Love that spelt flour.
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Shirley@kokken69 says
I have always been really curious about spelt- you’ve given me a good good reason to get some and try it out!
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It’s only recent that I realized I love oatmeal cookies… I never realized how much I enjoy the texture and taste… I thought it’s too grainy before but now I’m very addicted to oatmeal cookies! This looks FABULOUS!!!!
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kankana says
I never tried spelt and have no idea how it will taste. But these cookies looks lovely and the crisp is amazing.
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Nicole@HeatOvenTo350 says
I’ve never cooked with spelt before, but you make it seem so easy. I’m bookmarking this!
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OATMEAL COOKIES!!! OMG! I had totally forgotten about oatmeal cookies. Oh, how I love those! Bet they are absolutely wonderful with spelt flour. Must make them fairly dense. And they look pretty chewy too!
How many cookies do you get per batch? I get the feeling that I will be making those sometime soon. I can already taste them! 😀
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Heidi @ Food Doodles says
I had forgotten how much I love oatmeal cookies! The spelt does make them fairly dense but I like my cookies that way anyways 😀
The original recipe says it makes 2 1/2 dozen but I think I got slightly less than that. I found a half recipe was just about perfect for myself and the kids since they last at least a week if covered(not that they did last that long :D).Reply
Maris (In Good Taste says
I always feel I am actually eating healthy when I have oatmeal raisin cookies. Oatmeal and raisins are both so healthy! These are going to the top of my to do list!
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These look great…I love when recipes call for brown sugar instead of regular, too. The taste is just so much more…complex? I don’t know. I just love brown sugar, haha. I can only imagine how yummy these are. And you’re right – there’s nothing wrong with a cookie or two. I used to overcomplicate things, too, trying to make recipes “better.” But honestly – what’s so bad about a cookie?! Just as long as they’re good 😉
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Heidi @ Food Doodles says
I agree, I love the complexity the brown sugar adds. The original recipe used some white sugar but I just like brown so much more(or even better, sucanat. I love that stuff so much, and I just tried palm sugar – yum!)
I think I’m coming out of a phase where I was trying to healthify everything to the point where it doesn’t taste good anymore. What’s the point? From now on I’m going to make my cookies just the way I want and enjoy them, and that’s it. 😀
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purabi naha says
This looks really delicious…worth giving a try. You have a great blog and a great sense of photography. Do visit my blog for unique Asian (especially Indian) recipes! Happy blogging!!
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