Loaded Oatmeal Spelt Cookies

Loaded oatmeal spelt cookies-cookies on a rack

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4.9 from 9 reviews

If you like a good oatmeal cookie, then this is the recipe for you. They are made with spelt flour and loaded with unsweetened coconut, chocolate chips, nuts, and currants. Totally customizable and so delicious, you can choose which type of chocolate to use, what kind of nuts, whether or not to omit currants, or use raisins instead. Have them at breakfast, snack and why not, dessert.


  • 150 g light spelt  flour (or all-purpose flour)
  • a pinch of salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 100 g rolled oats
  • 125 g butter, softened
  • 100 g cane sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 80 g chocolate chips (any kind: dark, semi-sweet, white, milk)
  • 50 g unsweetened coconut
  • 50 g raisins or currants
  • 60 g nuts, chopped (walnuts, macadamias, pecans, or a mix)


  1. In a medium bowl sift the flour with the baking soda, baking powder, and pinch of salt. Add the rolled oats.
  2. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or a silicone mat.
  3. In the bowl of a stand mixer, or in a bowl with a handheld mixer, cream the butter, sugar, and vanilla.
  4. Add the egg, mixing until smooth.
  5. Beating on slow, gradually add the sifted flour mixture, then the chocolate chips, shredded coconut, currants or raisins, and nuts.
  6. Scoop a heaping tablespoon of the cookie batter and place it onto the prepared baking sheets, leaving some space among the cookies (roughly 2 inches).
  7. Bake in the preheated oven for 15-18 minutes or until lightly golden.
  8.  Take out of the oven, leave the baked cookies on the baking sheet for a couple of minutes, then with a fish spatula lift and place on a rack to cool completely.


You can use all-purpose flour if you do not have spelt flour. You can choose currants or raisins or omit. You can use any nut you want or omit. You can use a mix of chocolate chips for a diverse flavor or use chocolate chunks.

The cookies keep well in an airtight container for 4-5 days then tend to harden but are still good. They also freeze well, and you can double the recipe without a problem.

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