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Sourdough Oatmeal Raisin Cookies using Whole Wheat, Spelt and Walnuts
What better snack mid-day than a chewy, yet soft oatmeal raisin cookie? This is one of those snacks lying in the in-between realm of indulgent and healthy. I recently created these oatmeal raisin cookies using freshly ground grains and some of my sourdough discard. They lasted a few afternoons and I’m already thinking of making another batch.
These sourdough oatmeal raisin cookies have the perfect sweetness from the raisins and brown sugar. The walnuts, oats, and flour give the cookies a nice mouthfeel. And the touch of cinnamon is what makes me crave these cookies. They are both soft and chewy and leave you feeling satisfied.
Tips and Tricks for the Perfect Oatmeal Cookie Texture
While you could make this sourdough oatmeal cookie dough and bake the cookies immediately, I would advise against it. The wheat grains and the oats need some time to absorb the wet ingredients and soften. By allowing your dough to rest and chill you ensure that you end up with a cohesive dough that has a softer texture. The rest time also permits the cinnamon and vanilla flavors to absorb into the grains. The hiatus also allows the cookies to develop a depth of flavor. Not only texture and flavor improve, but you’ll be able to scoop the balls of dough easier. And of course, with the sourdough, you’ll achieve an easier-to-digest cookie by resting longer.
Why Soft Wheat & Spelt for Oatmeal Raisin Cookies?
I choose soft wheat flour because soft white wheat is a low-protein flour (similar to pastry flour), which means it has less gluten, resulting in a tender, softer texture—perfect for chewy cookies. In cookies, it lends structure without making them tough. Freshly ground soft white wheat has a subtle, slightly nutty flavor, enhancing the cookies’ warmth without overpowering the spices and raisins.
I use spelt in these oatmeal cookies because it has a naturally sweet, nutty taste that pairs beautifully with oats, cinnamon, and raisins. It adds depth and richness to the cookie without any bitterness. Spelt flour also helps make the cookie chewy and moist. While spelt contains gluten, it’s a more delicate variety, which helps keep baked goods soft.
Using these two flours together creates well-balanced sourdough oatmeal raisin cookies with a hearty, chewy texture and natural sweetness—qualities that stand out in oatmeal cookies! Plus, freshly ground flours bring in their full nutrient profile, which can be lost in store-bought flour over time due to oxidation. So, they bring taste and extra nutritional benefits to your recipe!
Sourdough Oatmeal Raisin Energy Boost
These sourdough oatmeal raisin cookies are great when you need a boost of energy. They have a decent amount of protein per serving and are loaded with healthy calories and fats. Add them to school lunches, eat them at snack time, or even have them as a quick breakfast treat.
I like to bake these cookie ‘to order’ and tend to make 8 at a time over the course of a few days. You can store the dough the refrigerator for a few days. To freeze the sourdough oatmeal raisin dough, roll into one or two 2-3″ logs, wrap in plastic wrap and place them in a freezer bag. When ready to bake, cut an inch of the dough off the log and bake for an extra minute or two, or let them defrost for 30 minutes before baking.
My family loves these sourdough oatmeal raisin cookies and so do I. I can’t wait to make more soon! I like to use healthy grains and fats in my baking–check out some of my other healthy cookie recipes.
Sourdough Oatmeal Raisin Cookies with Walnuts
Ingredients
- 115 g Soft Wheat Flour (sub whole wheat pastry flour)
- 50 g Spelt Flour
- 150 g Rolled Oats
- 80 g Brown Sugar adjust as desired
- 40 g Cane Sugar
- 120 g Sourdough Discard
- 100 g Extra Virgin Olive Oil:
- 1 Egg, large
- 60 g Yogurt
- 5 g Baking Soda 1 tsp
- 3 g Ground Cinnamon 1 tsp
- 3 g sea salt 1/2 tsp
- 5 g Vanilla Extract 1 tsp
- 100 g Raisins: 100 g
- 50-75 g Chopped Walnuts
Instructions
Wet Ingredients
- In a large bowl, combine the brown and granulated sugar with the olive oil and mix well.
- Add the egg, yogurt, and vanilla extract. Mix until well incorporated.
- Mix in the sourdough discard into the wet ingredients.
Dry Ingredients
- In another bowl, mix the soft wheat flour, spelt flour, baking soda, cinnamon, and salt.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in Add-Ins: Gently fold in the oats, raisins, and walnuts until evenly distributed.
Rest & Chill the Dough
- Bench rest the dough for an hour to let fermentation begin if you want added benefits of fermentation.
- Chill the Dough (optional): Chill the dough in the refrigerator for 60 minutes to overnight for better flavor and texture.
Bake & Cool
- Preheat the Oven: Set your oven to 175°C (350°F) for a conventional oven or 160°C (325°F) for convection.
- Scoop the dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown and the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
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