These oatmeal spelt cookies are a healthier alternative to the traditional cookies made with white flour and lots of sugar. They are very easy to make and great for beginners. These spelt flour cookies are also perfect for you if you haven’t baked with spelt flour before or are just starting eating healthier.
I love spelt flour because it’s quite easy to bake with as opposed to other low GI flours like, for example, quinoa flour that you still have to mix with other flours.
There are two types of spelt flour: white spelt flour and whole-spelt flour. Whole spelt flour is less processed. Baked goods made with it are usually heavier and have a mild flavor. If a recipe calls for white spelt flour you can’t just use whole-spelt flour instead and vice versa. So, make sure to double-check what kind of spelt flour you need for the recipe.
About these spelt cookies:
These oatmeal spelt cookies are not too sweet. They are crunchy in texture and are perfect even as a snack.
This recipe has been on my blog for a few years and I am happy to report that I’ve received a lot of positive feedback.
I am especially thrilled to hear that kids also like these cookies and many readers add these spelt cookies to school lunches. As a nutritionist, I am so happy that parents make an effort to prepare low sugar alternatives for their kids.
This spelt cookie recipe is also very versatile.
To adapt it to your taste you can use any nuts you have on hand such as walnuts, cashews, hazelnuts, pecans, etc. Just chop them to make sure the pieces are not too big. You can also experiment by adding seeds instead of the nuts.
I think lightly toasted sunflower seeds would be delicious. You can also substitute dried cranberries with raisins or dried blueberries.
Other spelt flour recipes available on my blog:
- Buttermilk Pancakes Made with Spelt Flour
- Healthy Oatmeal Pancakes
- Spelt Raspberry Muffins
- Savory Carrot Muffins
- Chocolate Snack Cookies with Sesame Seeds
- Clean Eating Mango Bread
- Clean Eating Spelt Crackers
Oatmeal Cookies Made with Spelt Flour
These cookies are not too sweet and are perfect even as a snack. Easy to make too. Approved by my readers!
Ingredients
- 2 eggs, beaten
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup coconut sugar
- 1 1/4 cup whole-spelt flour
- 1 cup slow cooking rolled oats (see the Notes)
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup slivered almonds (see the Notes)
- 1/3 cup dried cranberries (see the Notes)
Instructions
- Preheat the oven to 350F. Cover a baking sheet with parchment paper.
- Put the eggs, melted coconut oil and vanilla extract in a medium bowl and whisk to combine.
- In a large bowl, mix the coconut sugar, whole-spelt flour, oats, baking powder, salt, almonds, and cranberries.
- Pour the wet ingredients into dry ingredients and mix using a large wooden spoon. When the dough becomes thick, knead it with your hands for about 1 minute.
- Scoop pieces of dough about 1 1/2 tablespoon each and roll into balls. Place them on the baking sheet and press each ball with a fork to form cookies. If the edges fall apart, just stick them together with your fingers.
- Bake the cookies for about 25 minutes or until they start to turn golden brown at the edges. Take the baking sheet out of the oven and let the cookies cool completely. Store in an airtight container in the fridge for up to 1 week.
Notes
1. Make sure to use rolled oats. I prefer slow cooking rolled oats but any type or rolled oats will work such as 5-minute oats or 2-minute oats.
2. You can use any nuts you have on hand such as walnuts, cashews, hazelnuts, pecans etc. Just chop them to make sure the pieces are not too big. Sunflower seeds will work too. You can also substitute dried cranberries with raisins or dried blueberries.
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Nutrition Information
Yield
26Serving Size
1 cookieAmount Per ServingCalories 86Total Fat 4.3gSaturated Fat 2.1gTrans Fat 0gUnsaturated Fat 1.9gCholesterol 12.3mgSodium 42.2mgCarbohydrates 10.5gFiber 0.9gSugar 3.1gProtein 2.1g
I just made the cookies and they are super dry and not sweet enough. It’s my first time using spelt flourbutI followed the recipe exactly as written. I did not have regular oats and used steel cut. Could that be why they taste bad?
Hi Jennifer! Steel cut oats and regular rolled oats have very different texture. Steel cut oats are much harder and absorb much more moisture. So, they usually can’t be used instead of regular rolled oats in baking.
Thank you! I have just started to use more healthy ingredients to bake and cook with so I am learning. I will try them with regular oats.
Hellooo….any chance you can
convert measurements to european??thank u
Hey Daisy! Here is a great website where you can easily convert measurements: http://www.food.com/library/calc.zsp
My grand daughter and used cinnamon as we had no vanilla. And walnuts and cut, dried cherries. Still yummy, and good for lunchbox snack with milk!
Cinnamon sounds delicious! So, glad you like the cookies 🙂
Can these cookies be frozen ?
I’ve never tried to freeze them but I think it should be fine.
can you use one cup of unsweetened applesauce in place of coconut sugar?
Hello Josephine! I don’t think it would work because apple sauce has a
lot of liquid in it and therefore all the ratios will be off.
I used golden, yellow sugar instead of coconut sugar. Is coconut sugar sweeter? My cookies aren’t very sweet – I’d like to add something to make them a little sweeter (but not as sweet as a regular cookie). Other than that, they are perfect. Thanks!
Hi Sam! I am not sure if coconut sugar is sweeter than yellow sugar. Here, on the blog I focus on low glycemic recipes which means using less sweeteners. So, yes, these cookies aren’t particularly sweet. You can experiment by adding a bit more sugar next time and see if you’ll like it better. I would start by adding 2 more table spoons. I hope this helps. 🙂
Thank you. As it turns out, my 6-year-old liked them as-is. I was worried they’d be too bland for him. This recipe is a keeper.
Awesome! I am so happy to hear he liked the cookies. Thank you for letting me know 🙂
Are these soft or crunchy
I would say they are more crunchy than soft.
I’m baking for a elderly friend of mine, who is allergic to wheat, but she needs to put on some weight. I’m on a very tight budget, and do not have coconut oil or coconut sugar in the house. Will canola oil do? Butter? Regular sugar? Thanks so much… !
Hi Rheena! I haven’t tried it myself but I think canola oil or butter should do it. Regular sugar should be fine too.
I used chopped dates and hazelnuts and they were lovely. Perfect for school lunch boxes. Thank you Maria.
You are so welcome! I am glad you like the recipe 🙂