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
- 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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Serving Size1 cookie
Amount 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