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Sprouted Oatmeal Raisin Cookies

A soft, homestyle oatmeal cookie with the perfect hint of cinnamon.

Nothing beats the aroma of freshly baked oatmeal cookies, that classic taste and texture just can’t be beat! You know what we mean – that crispy outside and soft center that warms your soul. And let’s not forget about the heavenly cinnamon smell, just like grandma’s secret recipe. We can still take this old favourite to new heights with sprouted oatmeal cookies. Not only does sprouted flour offer a heartier, nuttier taste, but it also packs a nutritious punch – now that’s what we call a sweet treat!

ingredient tips & substitutions

  • Rolled Oats: be sure to get large flake, also sometimes called “old fashioned”, quick cook or minute oats will change the texture of the cookie
  • Brown Sugar: we prefer a darker brown sugar for a deeper flavour, but any kind will do
  • Egg: we have not tried an egg replacement in this recipe, but it should work well
  • Raisins: if you’re not a raisin fan, dried cranberries, nuts or chocolate chips would all be delicious. You can also leave them out entirely for a plain oatmeal cookie!


  • These cookies don’t spread a ton, so make sure to flatten them before the go in the oven. We find the easiest way to do this is with a small square of parchment paper and the back of a measuring cup, but you can also use your hands. 
  • Store the cookies in an airtight container at room temperature. They are freshest within the first few days but keep up to 5 days (if they last that long!)

Sprouted Oatmeal Raisin Cookies

A soft, homestyle oatmeal cookie with the perfect hint of cinnamon.
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 10

What You'll Need:

  • cup Sprouted Spelt Flour
  • 1 cups large flake rolled oats
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • cup brown sugar, packed
  • ½ cup + 1 tbsp butter, room temperature
  • 1 Egg
  • tsp Vanilla
  • cup Raisins

How To Make It:

  • Preheat oven to 350℉. Line a baking tray with parchment paper.
  • In a large bowl, combine flour, oats, baking soda, cinnamon and salt.
  • With an electric mixer, stand mixer or with a wooden spoon, cream together sugar and butter until light and creamy.
  • Add egg and vanilla to the butter mixture and beat to incorporate.
  • Add the dry ingredients to the wet and mix until just incorporated. Add the raisins just before it's finished mixing.
  • Using a large cookie scoop or about a ¼ cup, scoop dough onto tray. Flatten each cookie so it is about ½" thick.
  • Bake 10-14 minutes, until the edges are golden brown and the center is set.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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