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Home ยป Dessert Recipes ยป Cookie Recipes ยป Goldilocks’s Chewy Oatmeal Raisin Cookies Made with Spelt Flour

Goldilocks’s Chewy Oatmeal Raisin Cookies Made with Spelt Flour

May 26, 2013 by Angela Roberts 40 Comments

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Oatmeal Spelt Cookies by Angela Roberts

I named these cookies Goldilocks’ Chewy Oatmeal Raisin Cookies because after many tries these are just right. I wanted an oatmeal cookie made with whole grain spelt flour because it’s a lot healthier. The trick, however, is that spelt flour doesn’t necessarily bake cup for cup with white flour.

Oatmeal Spelt Cookies by Angela RobertsWhen making the first batch, I adapted this recipe from Thomas Keller and the cookies were too wet. Goldilocks said, “this cookie is too wet, too buttery, too sweet.” They flattened out and she likes her cookies puffy, and chewy. I did some nerdy baking research and discovered that spelt flour doesn’t absorb liquid in the same way white does and, thus, the flat cookie, which tasted good, but wasn’t what I was looking for. On the second batch, I thought I would be clever and add in more spelt flour. I added too much and Goldilocks said, “this cookie is too dry.” Even the kids wouldn’t eat them. On the third batch, I simply added in one more tablespoons of spelt flour, decreased the sugar and Goldilocks said, “these are just right.” She ate them all, leaving Mama Bear and Papa Bear with no oatmeal cookies, but that’s the way the cookie crumbles.

Oatmeal Spelt Cookies with golden raisins, by Angela Roberts

Baking with Spelt Flour

Spelt is an ancient grain, with a hard husk that protects it from bugs and the need for pesticides. Even if a person isn’t wheat sensitive, spelt is a healthy choice to consider, as it is higher in protein, easier to digest, higher in fiber and has many other benefits that make it a better choice than wheat.

Unlike wheat, in which the gluten gets stronger as you mix it, the gluten in spelt gets weaker. It takes a little practice to cook and bake with, because typically our frame of reference comes from working with wheat. It’s naturally darker (unlike bleached white wheat) and naturally nuttier.

If you substitute it cup for cup, don’t expect the same results. Although spelt flour is higher in protein than wheat flour, it tends to spread out more as it doesn’t absorb liquid the way white flour does. To correct this, I added a little more flour to the mixture, which worked out well. In other baking products (cakes, muffins) I would decrease the liquid a bit.

I like baking and cooking with spelt. Recently I perfected my spelt pancake recipe here.

So how do they taste? What I love about these cookies is that before you actually bite into the chewy oatmeal cookie, you smell it. They are full of cinnamon and once it has baked with the butter, it smells heavenly.

I especially love the texture. These are more oats than flour which along with brown sugar adds to the chewiness, but they are not dry. If you want the original recipe which I adapted from Thomas Keller, using white flour and more sugar and dried cherries, go here. For another healthy twist on oatmeal cookies you might like these made with dried plums and rosemary, go here. 

Tell me, what’s your favorite way to eat oatmeal cookies?

Print Recipe
4.84 from 6 votes

Chewy Oatmeal Raisin Cookies Made with Spelt Flour

Oatmeal cookies made with Spelt Flour, Golden Raisins, the best oatmeal cookie I've ever eaten.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Servings: 16
Author: Angela Roberts

Ingredients

  • 1 cup + 1 tablespoon whole grain spelt flour
  • 1 tablespoon ground cinnamon
  • 1-1/2 teaspoon baking soda
  • 1-1/4 teaspoon kosher salt
  • ยฝ cup lightly packed light brown sugar
  • 1/2 cup white sugar
  • 11 tablespoons unsalted butter room temperature (154 grams) (see notes)
  • 1 egg /
  • 1-1/4 teaspoon vanilla extract
  • 2 cups old-fashioned oats (do not use instant
  • 1 cup golden raisins

Instructions

  • Mix flour, cinnamon, baking soda, salt together in a bowl set aside.
  • Cream butter at medium speed.
  • Cream the sugar with the butter until well incorporated.
  • Add the egg.
  • Add the vanilla.
  • Add in the oats, mix well. Normally, one would add the flour mixture first, but spelt flour should not be over mixed, as the cookies will get tough. After adding the oat, add the flour mixture.
  • Add in raisins.
  • Bake at 350 for 18 minutes, (depending on what size cookies are). Check cookies at 15 minutes.

Notes

One of the readers here added 1.5 tablespoons extra virgin olive oil and loved them.

Please follow me onย instagram. If you make this recipe,ย  please tag me #spinachtiger.

If you love this recipe,ย please give it five stars. It means a lot. xoxo

 

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Filed Under: Cookie Recipes, Dessert Recipes Tagged With: brown sugar, golden raisins, oatmeal, spelt flour

« Zumi Sushi Japanese Kitchen, Hillsboro Village, Nashville
Nashville’s Lockeland Table, 400 Degrees, John A’s, Featured on Cooking Channel with G. Garvin »

 

Please follow me onย instagram.ย If you make this recipe,ย  please tag me #spinachtiger.

If you love this recipe,ย please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Kerry says

    April 22, 2022 at 2:48 pm

    5 stars
    These cookies are amazing! Made a regular recipe side by side to compare. Hands down goldilocks oatmeal, raisin with spelt flour win hands down!

    Reply
    • Angela Roberts says

      April 25, 2022 at 4:36 pm

      I love hearing this. Thank you!

      Reply
  2. Carol says

    April 10, 2019 at 6:52 pm

    Fantastic cookies. Made them a second time today. I added the evoo as mentioned by another baker. This added just the right amount of moisture.
    My daughter insisted that she would do me a favor by taking home the cookies that would not fit in my cookie jar.

    Reply
    • Angela Roberts says

      April 12, 2019 at 7:22 am

      Thank you. I’ll look into using the evoo.

      Reply
  3. Chaya says

    March 18, 2019 at 3:37 pm

    Will it still be good if I donโ€™t use raisins

    Reply
  4. Sam says

    February 9, 2017 at 2:01 pm

    5 stars
    Made these with the addition of 1.5 tablespoons of EVOO. They turned out TREMENDOUS! Thanks for sharing this recipe.

    Reply
  5. nat says

    November 24, 2015 at 3:54 pm

    4 stars
    Just made these cookies. a little too salty for me but other than that they were stupendous. Will make again with reduced salt. Thanks for the recipe

    Reply
  6. Debbie says

    July 17, 2015 at 3:33 pm

    Tried the recipe,they spread out into each other,but husband loves them. What does 11 tbs of butter convert to lbs? This would make this measurement easier.
    Debbie

    Reply
    • Angela Roberts says

      July 17, 2015 at 9:10 pm

      11 tablespoons is about 154 grams or 5 3/8 ounces. Chilling the dough for an hour or so will help with any cookie flattening out. Thanks, Debbie for your input.

      Reply
  7. Caoimhe says

    December 8, 2014 at 6:57 am

    Hi, thanks for the recipe. What size egg did you use?

    Reply
    • Angela Roberts says

      December 8, 2014 at 7:48 am

      large eggs

      Reply
  8. Jenessa says

    August 30, 2014 at 8:47 pm

    Husband approved! I made them with sprouted spelt flour for easier digestion. The batter was pretty sticky, but I was still able to make 18 lovely cookies. Just for fun, I added 1 cup coconut flakes with the 1 cup of oats, instead of 2 cups oats. I also added a 1/4 tsp nutmeg to deepen the spice flavor. I didn’t have any, but if my husband liked them, I know they were good. Thank you!

    Reply
    • Angela Roberts says

      September 2, 2014 at 6:30 pm

      Jenessa
      Thanks, The coconut addition sounds great.

      Reply
  9. Kara says

    August 28, 2014 at 8:53 am

    This recipe sounded so lovely and I was really excited to make this with my children but as I followed the recipe cup by cup I became concerned that the 11 spoons of butter wasn’t enough for the mixture it appeared very dry. I added in water in the end and they do taste amazing but I think possibly not how they should really be, I wish the recipe had measurements that included lbs and oz as I’m a new baker and this didn’t help my confidence x

    Reply
    • Felicia says

      February 5, 2022 at 2:28 pm

      The measurement isn’t in actual spoons. In the US, butter is premarked in tablespoon segments on the wrapper for ease of use in recipes. 1 stick = 1/2c = 8Tbl = 4oz. 11 Tbl doesn’t fit into any standard cup measurement. It’s a stick and 3Tbl, which is less than the half stick of 4Tbl.

      Reply
      • Angela Roberts says

        February 6, 2022 at 8:19 am

        I’m not sure what your point is. Not all butter comes in 8 tablespoon sticks here, which is why I also put the grams in the recipe. I try hard to encourage bakers to use a scale and measure in grams which is easier and most accurate.

        Reply
  10. Jae says

    April 10, 2014 at 6:50 pm

    5 stars
    Made these today and they are awesome!! Thanks for sharing!

    Reply
    • Angela Roberts says

      April 10, 2014 at 8:18 pm

      Oh I’m so glad.

      Reply
  11. Sharna says

    March 18, 2014 at 9:43 pm

    5 stars
    I agree about the measurements for the baking soda and salt. I made these a second time and only used 1/2 teaspoon of baking soda and 1/4 teaspoon of salt and then the cookies worked out to be chewy and delicious!

    Reply
    • Angela Roberts says

      March 19, 2014 at 8:05 am

      Sharna, Thanks, I think I will try to make them today and perhaps readjust the recipe.

      Reply
  12. Laura says

    February 4, 2014 at 1:59 pm

    I think that measures for salt and baking soda are wrong. I made them and they taste funny.

    Reply
    • Angela Roberts says

      February 4, 2014 at 2:28 pm

      I’m not sure what happened. I adapted this from another oatmeal recipe from Thomas Keller. They’ve always turned out great. I suppose you could reduce the salt and reduce the baking soda.

      Reply
  13. Mattie says

    December 3, 2013 at 3:30 pm

    These are fab and now my favorite cookies.I added organic unsweetened dried cranberries and organic flame raisins.

    Reply
    • M says

      December 13, 2014 at 3:13 pm

      That sounds like extra extra good oatmeal cookies!

      Reply
  14. Elizabeth Tindell says

    June 19, 2013 at 12:16 pm

    I just made these and they spread out like pancakes . Any suggestions ?
    Elizabeth
    they are delicious just ugly ๐Ÿ˜‰

    Reply
  15. Norma - Platanos, Mangoes and Me! says

    May 31, 2013 at 7:41 am

    I would like a dozen..pronto!

    Reply
  16. Joanne T Ferguson says

    May 26, 2013 at 8:27 pm

    I LOVE Oatmeal Ice Cream Sandwiches, TRUE!
    Never baked with spelt flour, but based on your photos and recipes, is now on my list to do!
    Cheers! Joanne

    Reply
    • angela says

      May 26, 2013 at 9:04 pm

      Joanne
      I need to try the ice cream sandwiches. Yum.

      Reply
  17. Lorraine @ Not Quite Nigella says

    May 26, 2013 at 7:59 pm

    Hehe what a cute name and very apt given how much testing you did Angela! They look really good ๐Ÿ˜€

    Reply
    • angela says

      May 26, 2013 at 9:04 pm

      Thanks, Lorraine. Wish I could share.

      Reply
  18. Maria says

    May 26, 2013 at 6:05 pm

    Perfect! I have spelt flour I bought for Christmas recipes and noticed the “best by” date is coming up in a couple of months. Funny how this wonderful recipe just dropped in my lap! Love oatmeal raisin cookies, can’t wait to try these – spelt is so delicious!

    Thank you for sharing with this Mama Bear ๐Ÿ™‚

    Reply
    • angela says

      May 26, 2013 at 9:05 pm

      Thanks Maria,
      I think I am a real mama bear in a lot of ways.

      Reply
  19. sylvia fraley says

    May 26, 2013 at 5:35 pm

    I haven’t tried your oatmeal cookies made with spelt flour yet but sounds like a good recipe. I have been buying good food coops recipe @ they add raw sunflower seeds, pecans, and walnuts to their Going to try my luck. love your site.

    Reply
  20. Rose says

    May 26, 2013 at 1:51 pm

    5 stars
    ECLECTIC comes to mind as to your recipes and observations! absolutely love how you incorporated Goldilocks’ trial and error with your cookie recipe…always enjoy your blog…and using GF flours is always a challenge…

    Reply
    • angela says

      May 26, 2013 at 9:04 pm

      Rose,
      Thank you. I felt like Goldilocks baking these and yes, I’m guess I’m a bit eclectic.

      Reply
  21. Barbara F. says

    May 26, 2013 at 1:31 pm

    They look great, Angela, I am going to try them. Will look for the spelt flour next time I am out food shopping. One question: I never use Kosher salt. How much regular do you think? I usually use half the amount. Thanks. xo

    Reply
    • angela says

      May 26, 2013 at 9:03 pm

      Barbara,
      Use your own salt, and you can use as little as you prefer. I like my cookies a little salty.

      Reply
  22. Rosa says

    May 26, 2013 at 9:37 am

    Lovely cookies! I love the fact that you have used spelt flour to make them. Flavorful!

    Cheers,

    Rosa

    Reply
    • angela says

      May 26, 2013 at 9:02 pm

      Thank you Rosa

      Reply

Trackbacks

  1. When It Has to be Oatmeal Cookies – Mags at Large says:
    April 4, 2016 at 12:23 am

    […] FLOUR & OATS A few months ago, I found a very good recipe on the internet that uses spelt flour. The cookies have come out great each time I use it — nice and moist and chewy. I use organic […]

    Reply

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