These thick and chewy spelt oatmeal raisin cookies are high in protein and loaded with flavour.


spelt oatmeal raisin cookies



  • 80g (½ cup) raisins
  • 90g (¾ cup) walnuts
  • 80g (1 cup) whole rolled oats
  • 70g (½ cup) white spelt flour
  • 100g (¾ cup) wholemeal spelt flour
  • 1½ tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • 90ml (1/3 cup) vegetable oil
  • 125ml (½ cup ) pure maple syrup
  • 2 tsp vanilla extract



  1. Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.
  2. Toast the walnuts in a pan (without oil) Stirring constantly so that they do not burn, once golden transfer to a bowl and set aside
  3. Place the raisins in a small bowl and cover with water to plump them
  4. Grind the walnuts and ½ cup of the oats in a food processor. Add this to the remaining dry ingredients in a large bowl.
  5. Mix together the wet ingredients in a bowl then combine with dry ingredients
  6. Drain the raisins and fold into the mixture
  7. Drop the mixture using a tablespoon onto the baking sheets and bake for 13-15 minutes or until lightly golden.
  8. Transfer to a wire rack to cool


Nutrition (per serving)

452 kcal | 24.9g fat | 2.2g saturates | 20.4g sugars | 0.3g salt | 15g protein



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