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    Home / Desserts / Cookies
    4.8 from 5 reviews

    Spelt Flour Oatmeal Cookies with Chocolate or Raisins

    By Alanna Taylor-Tobin on Dec 20, 2010 (updated Jun 15, 2024) / 16 Comments Jump to Recipe

    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.

    two 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 →
    oats in a jar

    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.
    scoops with ingredients in them

    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:

    1. Make the dough as directed, then let sit until firm enough to scoop (or chill for a few minutes to speed this up).
    2. 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.
    3. Transfer the cold dough balls into a container and chill for up to a week. Or freeze for up to several months.
    4. 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

    Print Recipe Pin Recipe
    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 minutes minutes
    Cook Time: 12 minutes minutes
    Total: 22 minutes minutes
    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)
    Prevent your screen from going dark

    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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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

      4.80 from 5 votes

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Ann Lam says

      December 20, 2010 at 7:58 am

      I cannot wait to try this. Thanks, Alanna!!!

      Reply
    2. Siri says

      December 22, 2010 at 10:44 pm

      the cookies look gorgeous Alanna :)

      Happy Holidays.

      Siri

      Reply
    3. alanna says

      December 23, 2010 at 1:11 am

      Thanks! Happy holidays to you, too!

      Reply
    4. Gary James says

      September 24, 2014 at 1:04 am

      You are soooo right, these are the BEST oatmeal cookies my wife and I have ever tasted! For that matter, they're also among the best chocolate chip cookies! They are also the easiest to make! Thanks!

      Reply
      • Alanna says

        September 25, 2014 at 12:05 am

        Yay! I'm so glad you like them - thanks so much for the comment! :)

        Reply
    5. Claire says

      January 05, 2022 at 9:48 pm

      Perfect!
      Although I made a couple of changes - oat flour for the spelt to keep them GF, and I added about 1/3 cup of coconut.
      The texture was just the thick, chewy oatmeal cookie I have been craving and they were super quick to put together too. Next time I will split the batter and add raisins to my half and keep chocolate in the other to keep the kids happy.
      Thanks for my new go-to oatmeal cookie.

      Reply
    6. Sophia S says

      June 11, 2024 at 8:35 am

      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.
      One thing - I believe I overmixed the sugar/egg at the beginning because I was left with very flat cookies... I wonder instead, if I were to start by mixing the sugar with the melted butter first, and then adding the egg and stirring until the egg is just combined would solve this issue.

      Reply
      • Alanna Taylor-Tobin says

        June 11, 2024 at 9:23 am

        I'm so glad you liked these cookies, yay!

        Hm, I'm not sure if changing the mixing order would make the cookies more puffy, but it would be an easy tweak to try, so please let me know if you do!

        Otherwise, you could try adding an extra tablespoon or two of flour, which should help them hold their shape more, or you can try chilling the cookie dough balls for an hour or up to a few days prior to baking them.

        Please keep me posted on what you try!

        Reply
    7. Marion says

      January 31, 2025 at 12:37 pm

      Very tasty, but the cookies are flat and chewy, not puffed at all.
      There’s either too much liquid, or not enough flour and leavening.
      I will try them again, but I think I will add a full cup of flour and dome baking powder.

      Reply
      • Alanna Taylor-Tobin says

        February 01, 2025 at 7:12 pm

        So glad you liked the flavor of these cookies! Drop cookies like these are so sensitive to small variations in ingredients, measurements, and temperature. But your idea of adding extra flour is exactly what I would recommend! I would start with adding an additional 2 tablespoons of flour, then bake off a single test cookie to check the spread. If it's still too spready, you can add more flour.

        Other things that can help excess spreading are to increase the oven temperature by 25ºF and to chill the dough before baking off the cookies.

        Please let me know how the next batch goes!

        Reply
    8. Marion says

      February 06, 2025 at 10:34 am

      My husband loved these cookies the first time I made them, even though they were too flat and spread out.
      So I made them again today with my grandkids. I added about another 1/8 cup of flour and 1/2 tsp baking powder. Perfection!!
      Very yummy and good to know they have organic spelt flour and oatmeal for a healthier cookie!!

      Reply
      • Alanna Taylor-Tobin says

        February 06, 2025 at 2:33 pm

        Oh good, I'm so glad those modifications worked well. Thank you for the feedback!

        Reply
    9. Sydney says

      March 03, 2025 at 2:27 pm

      These are freaking amazing! Used coconut sugar and added one extra egg

      Reply
      • Alanna Taylor-Tobin says

        March 04, 2025 at 1:41 pm

        So glad you liked the cookies and that those modifications worked well!

        Reply
    10. Jill says

      March 16, 2025 at 3:43 pm

      These cookies are Fabulous! I love ancient grains and I love cookies. I used dark chocolate and coconut as my add-ins. 10 minutes in the oven and a few minutes to cool. Perfect. Hugs, Cookie Monster

      Reply
      • Alanna Taylor-Tobin says

        March 16, 2025 at 4:23 pm

        Awwww your sweet note gave me a chuckle. So glad these pleased the cookie monster. High praise indeed! :D

        Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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