These thick and chewy chocolate chip oatmeal cookies are made wheat-free with spelt flour, which keeps them extra tender and full of whole-grain goodness. These spelt flour cookies are made with 9 main ingredients in 25 minutes, no chilling required. Add chocolate chips or chunks, or go with raisins and spices - you do you!

Note that spelt flour is *not* gluten-free, so make these if you're looking for gluten-free chocolate chip oatmeal cookies.

I find few activities as satisfying as baking cookies. You turn on the oven to preheat, hoist your stand mixer down from where it lives on top of the fridge, get out a couple of baking pans, and set to work.

But what's this? You don't own a stand mixer/are too lazy to haul it down from the top of the fridge? Well, well. Have I got a recipe for you.

These spelt flour cookies are made using melted butter, so there's no stand mixer or butter softening required. Simply stir together the ingredients with a spoon and a bowl while the oven preheats, plop the dough balls onto a cookie sheet, and pop them in the oven for 10-ish minutes.

Delicious cookies made with spelt flour

I first shared this spelt flour oatmeal cookie recipe back in 2010 when TBG was just one year old. At the time, I was wheat-free and not fully gluten-free. Spelt flour was the first alternative flour that would lead me to experimenting with other big-flavor gluten-free flours for baking. I eventually wrote a cookbook all about baking with gluten-free flours which won an IACP award!

Spelt flour has a lovely nutty flavor that pairs beautifully with brown sugar, oats, and chocolate. I've shared other recipes using spelt flour, including this spelt flour pie crust recipe and these crunchy sourdough discard crackers.

I'm thrilled that this recipe has endured over the years! Here's what one reader recently said about it:

5-Star Reader Review

“I made no changes to the recipe and it turned out excellent! They are so tasty, the sugar caramelizes nicely and the spelt flour gives it an irresistible nuttiness to them.”
—Sophia S.

Add your review →

Ingredients

Spelt flour forms the base of the dough.
- I used whole spelt flour here, but white spelt will also work. Or you can use whole wheat pastry flour or all-purpose flour. Note that spelt is *not* gluten-free.
Salt sharpens the flavors.
Baking soda helps the cookies spread and brown.
Brown sugar sweetens the cookies, adding rich molasses notes.
- Sub by weight coconut sugar for refined sugar-free.
Old fashioned rolled oats add texture and heft. Be sure to use gluten-free oats if need be.
Butter moistens the dough.
- Sub dairy-free butter such as Miyoko's, decreasing the salt if necessary.
Egg gives the cookies just the right amount of spread, helping the dough hold together.
Vanilla extract adds floral notes.

For oatmeal chocolate chip cookies (shown here)

Chopped bittersweet chocolate melts into gooey pockets.
- Sub chocolate chips if you prefer. For refined sugar-free, use chocolate sweetened with maple or coconut sugar such as Hu, Raaka maple, or Rad chocolate.
Toasted pecans add crunchy goodness, but they're optional if you're not a fan.
Cacao nibs add deep chocolate notes, kind of like coffee beans. These are also completely optional if you don't have any on hand.

For oatmeal raisin cookies

Raisins plumped in boiling water (or tea) add chewy, sweet-tart flavor.
- Try dried cranberries for a festive variation.
Cinnamon and nutmeg (freshly-grated nutmeg has the loveliest flavor!) add cozy spice.

How to make spelt flour cookies

This recipe makes about 2 dozen cookies in about 25 minutes, start to finish.

ingredients being whisked — Whisk together the sugar and egg, then whisk in the melted butter and vanilla.

cookie dough being mixed — Stir in the flour, baking soda, and salt.

chocolate and nuts in a bowl — Add the oats and your mix-ins of choice; I used chopped bittersweet chocolate, cacao nibs, and pecans here.

oatmeal mix in a bowl — Stir to form a thick cookie dough.

balls of cookie dough — Scoop the dough into balls and place on cookie sheets lined with parchment for easy cleanup.

chocolate cookies and milk — Bake the cookies at 350ºF for about 10 minutes. Enjoy!

Storage

These cookies keep well, covered at room temperature for up to 5 days.

Make-Ahead

These spelt cookies can be made ahead for fresh, gooey cookies whenever the whim strikes. Here's how to do it:

Make the dough as directed, then let sit until firm enough to scoop (or chill for a few minutes to speed this up).
Scoop the dough into balls using a cookie scoop, place the dough balls on a small baking sheet lined with parchment, and chill until firm, about 1 hour.
Transfer the cold dough balls into a container and chill for up to a week. Or freeze for up to several months.
To bake, place dough balls on a cookie sheet as directed. Let them soften slightly before baking for the best spread.

However you make these spelt oatmeal chocolate chip cookies, I hope you love them as much as we do!

Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

4.80 from 5 reviews

Spelt Flour Oatmeal Cookies with Chocolate or Raisins

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Spelt flour makes these oatmeal cookies extra tender and flavorful. 25 minutes and 1 bowl to make. Add chocolate or raisins - you do you!

Alanna Taylor-Tobin

Prep Time: 10

Cook Time: 12

Total: 22

Servings: 24 2 to 3-inch cookies

Ingredients

Wet Ingredients

8 tablespoons unsalted butter, melted and cooled (1 stick, ½ cup)
1 large egg
¾ cup packed light or dark brown sugar or coconut sugar (6 ounces)
1 teaspoon vanilla extract

Dry Ingredients

¾ cup whole spelt flour (or whole wheat pastry flour or all-purpose flour)
½ teaspoon baking soda
⅜ teaspoon fine sea or kosher salt
1 ½ cups old-fashioned rolled oats (5 1/2 ounces)

For Oatmeal Chocolate Chip Cookies

½ cup coarsely chopped dark chocolate, or chocolate chips (3 ounces)
½ cup pecan halves, toasted, cooled, and broken into coarse pieces (optional)
2 tablespoons cacao nibs (optional)
flaky salt, such as Maldon, for sprinkling (optional)

For Oatmeal Raisin Spice Cookies

1 teaspoon ground cinnamon
⅛ teaspoon nutmeg (freshly grated is best!)
½ cup raisins (covered with boiling water or tea for five minutes, then squeezed dry)

Instructions

Prepare things

Position two racks in the upper and lower thirds of the oven and preheat to 350º. Line two cookie sheets with parchment paper.

Cookie Dough

In a large bowl, whisk together the brown sugar and egg until combined.
Whisk in the melted and cooled butter, then stir in the vanilla.
In a medium bowl, whisk or sift together the spelt flour, baking soda, salt, and the cinnamon and nutmeg, if using.
Stir the flour mixture into the egg mixture until almost combined, then stir in the mix-ins of your choice (chocolate, nuts, and cacao nibs; or raisins).

Bake

Drop the dough by heaping tablespoons (or using a #40 spring-loaded ice cream scoop) onto the lined baking sheets, spacing them at least 2 inches apart. Flick a few grains of flaky salt on the tops if using.
Bake the cookies until just set on the edges, and puffed and wet in the centers, 10 - 12 minutes, rotating front to back and top to bottom halfway through. The cookies will look underdone, but will continue to cook as they cool. (If you accidentally over bake, remove the cookies from the pans and onto cooling racks immediately.)
Cool the cookies completely on the pans.

Storage

Store the cookies in an airtight container at room temperature for up to a few days.

Notes

Feel free to double this recipe, as this makes a fairly small batch of cookies, as far as batches of cookies go.

If you don't want to eat them all at once, scoop the remaining dough into balls and store in an airtight container in the fridge (the dough is hard to scoop when cold). Cookies baked from chilled dough don't spread as much, yielding a thicker cookie.

Variation: Coconut Raisin Pecan Oatmeal Cookies

My teacher from pastry school, Claire, came up with this version. Add 1/3 cup shredded coconut or coconut flakes, and 1/4 cup raisins, and 1/2 cup pecans to the dough. Feel free to add a little cinnamon here if you like too!

Nutritional values are based on one of twenty four cookies.

Nutrition

Calories: 113kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 2gCholesterol: 18mgSodium: 73mgPotassium: 26mgFiber: 1gSugar: 6gVitamin A: 130IUCalcium: 6mgIron: 0.5mg

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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Comments

4.80 from 5 votes

Spelt Flour Oatmeal Cookies with Chocolate or Raisins