Goldilocks’s Chewy Oatmeal Raisin Cookies Made with Spelt Flour

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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
4.75 from 8 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 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Dessert
Cuisine: American
Servings: 16
Author: Angela Roberts


  • 1 cup + 1 tablespoon whole grain spelt flour
  • 1 tablespoon ground cinnamon
  • 1-1/2 teaspoon baking soda
  • 1-1/4 teaspoon kosher salt
  • ½ 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


  • 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.


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

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

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


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  1. 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!

  2. 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.

  3. 5 stars
    Made these with the addition of 1.5 tablespoons of EVOO. They turned out TREMENDOUS! Thanks for sharing this recipe.

  4. 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

  5. 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.

  6. 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!

  7. 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

    1. 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.

      1. 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.

  8. 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!

    1. 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.

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

  10. I just made these and they spread out like pancakes . Any suggestions ?
    they are delicious just ugly 😉

  11. 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

  12. 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 🙂

  13. 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.

  14. 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…

  15. 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

4.75 from 8 votes (2 ratings without comment)

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