This is as close to a healthy cookie as you are going to get. My spelt and oatmeal raisin cookies are packed with good for you grains and a ton of flavor. We all know oatmeal is good for you but adding spelt flour gives you a nutritional boost. Spelt flour, which is similar to all purpose flour in how it bakes, is a type of whole wheat flour that is made from the entire grain and brings a ton of flavor to these cookies. Basically, it is so much better for you than all- purpose white flour and tasty too.
Spelt is known as an ancient wheat and an easy way to introduce new flours into your cooking. In this recipe, the taste is similar to crispy brown toast and when mixed with the oats gives you a delicious and “healthier” oatmeal raisin cookie. If you want to try spelt, you can purchase White Spelt Flour from Shipetaukin at Amazon.
Speaking of raisins, I love them but find I only use them when baking. To get the most out of them, I like to buy the jumbo size. They are easily found in most supermarkets but also at Trader Joes, Whole Foods and Sprouts. If you don’t have them, of course, regular sized raisins work just fine. I’ve also made these cookies with dried cherries…so good.
This is a simple recipe and will yield between 10 and 12 nice sized cookies. Preheat your oven to 350 degrees F. and line a baking sheet with parchment paper. Put to the side while you make the cookie batter.
In a large bowl, mix the oats, flour, and baking powder. Then, stir in your raisins. Break up any clumps of raisins so they are all evenly coated in the flour-oat mix.
In a separate bowl, combine the maple syrup, vanilla, milk and salt. Gradually add in your oil and whisk to combine. Now it is time to bring it all together.
Add the wet ingredients into the bowl with the dry ingredients and using a spatula, begin to fold and combine everything into a cohesive batter. Make sure all the flour is incorporated and everything is well combined. Let the batter sit for about 15 – 20 minutes to thicken.
I use a 1/4 cup ice cream scoop but a 1/4 cup measuring cup will work to. Just scoop them out and place on the prepared baking sheet about one inch apart. I use a fork to press down the mounds of batter and to even out the circles creating cookie shapes.
Simple, right? Pop in the oven and bake for 12 – 15 minutes until golden and fragrant. I always use the toothpick test to make sure the cookies are cooked in the middle. It the toothpick comes out clean when inserted into the middle of the cookie, they are done. If wet, let them bake a few more minutes.
Let them cook on the baking sheet for about 10 minutes and/or put them on a rack to cool completely. Serve these with a tall glass of ice cold milk for the perfect dessert, breakfast or afternoon snack. You’ll know you’ll be getting a healthy dose of whole grains and oats in every cookie. Interested in cooking and baking with different flours? Try some of these recipes which incorporate everything from oats, quinoa and fonio to spelt, millet and chickpea flour. You can purchase all of these flours on my food pantry shop.
Gluten-Free Peanut Butter Cookies
Gluten-Free Chocolate Peant Butter Cupcakes
Wheat Berry Vegetable Salad with Dried Fruit and Walnuts
Fonio with Pistachios and Apricots
Mandarin Oranges, Pomegranate & Pistachio Farro Salad
Fig, Almond & Mint Quinoa Salad with Lemon Honey Vinaigrette
Spelt And Oatmeal Raisin Cookies
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 Cup + 1 Tbsp. Canola oil
- 2 Cups Rolled oats
- 1 Cup Shipetaukin Spelt flour
- 1/2 Tsp. Baking powder
- 1 Tsp. Jumbo Raisins
- 2/3 Cup Maple syrup
- 2 1/2 Tbsp. Skim milk
- 1 Tsp. Pure vanilla extract
- 1/2 Tsp. Kosher salt
- Pinch of flaky sea salt (Maldon is a favorite)
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, spelt flour and baking powder. Add the raisins and stir to combine.
- In a separate mixing bowl, whisk together maple syrup, milk, vanilla and salt. Add in the oil and whisk until well combined. Add the wet ingredients to the dry ingredients and fold gently until well mixed and there is no dry flour showing. The batter will be wet. It will thicken up as the batter rests. Let it sit at room temperature for 15-20 minutes.
- Using an ice cream scoop or 1/4 cup measuring cup, so all cookies are about the same size, scoop the batter and place on the prepared baking sheet. Use a fork to flatten the tops of the cookies a little. These cookies don’t spread much so only leave about one inch between each cookie.
- Bake until the edges are golden brown, about 12-15 minutes. Sprinkle with the flaky salt as soon as they come out of the oven.
- Let cool on the baking sheet then cool completely on a rack. Cookies will keep for a few days in a sealed container. Serve with a glass of cold milk for the perfect snack or dessert. Enjoy!
