Spelt, Oats and Honey Cookies

Today’s recipe is for Spelt, Oats, and Honey Cookies. As the name reveals, the key ingredients in these cookies are Spelt Flour, Oats ( I used rolled oats), and honey. I have also added a good amount of wheat bran to increase the fibre content in these cookies. In addition to contributing to the fibre content, wheat bran gives these cookies their rustic texture.

I have shared more information about ingredient sourcing in Germany, further in the article.

Cookies are among the easiest things to bake. They require little effort and time. Homemade cookies are a good replacement for store-bought cookies because they don’t contain preservatives, food colours, and other ingredients that could possibly harm our health when consumed regularly. That said, cookies, whether homemade or shop-bought, are not healthy. They are high in fat and sugar. They must be understood as an occasional indulgence and, therefore, eaten in moderation.

If you like pairing your tea, coffee, or milk with a cookie, give this recipe a try. These cookies have a mild sweetness, so they don’t overpower the taste of your beverage. Also, due to the addition of high-fibre ingredients like whole spelt flour, oats, and wheat bran, they have a great texture and feel mealy.

If you like baking cookies, you might also want to check out my honey almond cookie recipe.

Let’s start with the Spelt, Oats and Honey Cookies recipe.

Equipment Needed:

Hand Blender
Mixing bowl
Baking Tray and Baking Sheet
Oven

Ingredients for Spelt, Oats and Honey Cookies:

250 gm Whole Grain Spelt Flour
50 gm Powdered Rolled Oats
100 gm Wheat Bran
125 gm Soft, Unsalted Butter
100 ml Honey
¾ tsp Baking Powder
2 Pinches Baking Soda
1 Pinch Salt

Method to make Spelt, Oats and Honey Cookies:

Turn on the oven to 180 deg C and preheat it for 10 minutes.
Transfer butter to a mixing bowl and whisk it.
Add honey and whisk together.
Add spelt flour, powdered rolled oats, wheat bran, baking powder, baking soda and salt.
Knead it, and you will get a soft dough.
Take small portions of the dough, roll them and flatten them by pressing them with your fingers.
Place them on a lined baking tray.
Bake them in a preheated oven at 180 deg C for about 15 minutes. Take them out of the oven and let them cool.
Transfer to a clean, dry, airtight container and store them.

Some Notes about the Recipe and Ingredient Sourcing in Germany:

When you portion out the dough to round and flatten, take small portions about the size of double a marble.
The cookies will be soft immediately after baking. After 2-3 minutes of being removed, invert them and let them cool completely. Once the cookies cool completely, they will become firm and crunchy.
Always store cookies in an airtight jar, or they will catch moisture from the outside and become soggy.
Spelt Flour: I used Dinkelvollkornmehl, which is whole-grain spelt flour. Read more about Flour Varieties in supermarkets in Germany.
Honey: Called Honig in German. It is easily available in supermarkets.
Baking Powder: Available in supermarkets. Called Backpulver.
Rolled Oats: These are also readily available in German supermarkets. Called Hafer Flocken in German.
Wheat Bran is called Weizenkleie. It is available in organic shops, DM, etc.
Baking Soda is called Natron in German. It is available in supermarkets.

Here is the recipe in printable format: