These Oatmeal Spelt Cookies are perfect for breakfast, snack, and dessert. In this easy recipe, whole spelt flour replaces white flour to make a nourishing variation of classic oatmeal cookies loaded with crunchy nuts and dried cranberries.
Homemade oatmeal cookies are always welcomed additions at bake sales, school lunches, and holiday cookie exchanges. This oatmeal spelt cookie recipe has received rave reviews from readers and is undoubtedly one you should hang on to!
Classic oatmeal cookies typically have white flour and a lot of refined sugar. These reader-approved oatmeal cookies are made with whole spelt flour and coconut sugar, so they’re nutritious and aren’t super sweet.
I’ve received a lot of feedback on these oatmeal spelt cookies, and the consensus is kids love them! As a nutritionist, I am so happy that parents take time to make unprocessed, refined sugar-free snacks for their kids!
Why You’ll Love This Recipe
- These delicious cookies are refined sugar free. You’ll use coconut sugar to sweeten things up.
- This recipe is easy to make and great for beginners!
- These whole grain spelt cookies are perfect for bake sales, packed lunches, and cookie swaps.
- You can easily modify this recipe with your favorite mix-ins.
Ingredients You’ll Need
- Eggs (beaten): for moisture, flavor, and to help thicken the ingredients into cookie dough.
- Coconut Oil (melted): Extra virgin coconut oil keeps the cookies firm in the middle and crunchy towards the surface. It also adds a subtle coconut flavor.
- Vanilla Extract: Use a quality pure vanilla extract for the most decadent flavor.
- Sugar: I love sweetening baked goods with coconut sugar as it’s unrefined. However, you can also use light brown sugar here.
- Whole-Spelt Flour: There are two types of spelt flour: white spelt flour and whole-spelt flour. Whole-spelt flour is a less processed, more stable option. It has a subtle sweet and nutty flavor.
- Rolled Oats: aka old-fashioned oats are typically used for oatmeal cookies. Make sure to use rolled oats. I prefer slow cooking rolled oats, but any type of rolled oats works (5-minute oats, 2-minute oats, etc.). Do not use steel-cut oats.
- Baking Basics: You’ll need baking powder and salt to help the cookies rise and add texture.
- Nuts: You know better than anyone the type of nut you like in your cookies, so use your favorite -walnuts, pecans, almonds, pistachios, hazelnuts, etc. Give them a good chop before baking.
- Dried Fruit: I used dried cranberries. You can also use dried blueberries, dates, raisins, or any soft and sweet dried fruit. See variations for more ideas.
How To Make Oatmeal Cookies with Spelt Flour
- Prepare for baking: Preheat your oven to 350F and line a baking sheet with parchment paper. Set aside.
- Whisk the wet ingredients: Whisk the eggs, melted coconut oil, and vanilla extract together in a medium bowl.
- Mix dry ingredients: Mix the coconut sugar, spelt flour, oats, baking powder, salt, almonds, and cranberries in a separate bowl.
- Combine the wet and dry mixtures: Pour the wet mixture into the bowl with the dry mixture and mix with a wooden spoon until the mixture thickens into a dough. Then, knead with your hands for a minute.
- Roll cookie dough: Using about 1 1/2 tablespoons per cookie, roll the dough into balls and place them on the prepped baking sheet. Press a fork into each ball to flatten them slightly. If the balls fall apart, attach the pieces back together with your hands.
- Bake: Transfer the baking sheet to your preheated oven and bake until the edges turn golden brown (about 25 minutes). Let cool completely before storing.
Be sure to use rolled oats (old-fashioned oats). They are not interchangeable with instant oats and steel-cut oats.
Do not overmix the dough. If the dough is fussed with too much, it throws off the texture.
Keep an eye on the oven. Not all ovens are created the same, so begin checking for doneness around 20 minutes. Take them out when the edges turn golden brown and the tops are firm but still glossy.
This simple spelt cookie recipe has plenty of room to customize with your favorite cookie mix-ins. For ideas, check out the list below:
- Nuts – almonds, pecans, walnuts, pistachios, macadamia nuts, brazil nuts;
- Dried fruit – coconut, dates, raisins, pineapple, guava, raspberries, blueberries;
- Seeds – sunflower seeds, pepitas, chia seeds, flax seeds;
- Chocolate – dark or semi-sweet chocolate chips or chunks;
- Spices – cinnamon, nutmeg, pumpkin pie spice.
Storing & Freezing
- Storing: After cooling to room temperature, store your spelt cookies in an airtight container at room temperature for 3 days (or in the fridge for up to 5).
- Freezing: Make a batch now and batch to freeze for later. Let the cookies cool, and then freeze them individually on a baking sheet. Then, transfer the frozen oatmeal spelt cookies to a freezer-safe bag and freeze for 3 months.
Frequently Asked Questions
Can I substitute whole spelt flour for whole wheat flour in cookies?
Yup! Whole spelt flour and whole wheat flour can be swapped 1:1 in most recipes.
Can I make spelt flour oatmeal cookie dough in advance?
Yes! Since these oatmeal cookies are dairy-free, you can mix the dough 1 to 2 days in advance and keep it in the fridge. Roll the dough out into balls when you’re ready to bake it.
Can I make oatmeal spelt cookies vegan?
I’ve only made them with real eggs, but you can try swapping out the eggs for 2 flax eggs. The baking properties are similar enough that they should work in this recipe.
More Spelt Flour Recipes:
- Spelt Pancakes
- Healthy Oatmeal Pancakes
- Healthy Raspberry Muffins
- Savory Carrot Muffins
- Healthy Mango Bread
- Healthy Spelt Crackers
- 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)
- 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.
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 InformationYield 26 Serving Size 1 cookie
Amount Per Serving Calories 86Total Fat 4.3gSaturated Fat 2.1gTrans Fat 0gUnsaturated Fat 1.9gCholesterol 12.3mgSodium 42.2mgCarbohydrates 10.5gFiber 0.9gSugar 3.1gProtein 2.1g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.