Spelt-Oat Cookies with Chocolates and Cranberries

I made these cookies as a present for my mom, who had the opening for her art exhibit on Tuesday. I wanted her to have more than one flavor, so I divided the dough in three before adding dark and white chocolates and cranberries. Although these cookies might not be the ultimate decadence in cookie form due to the healthiness imparted by spelt and oats, they are very crispy and delicious!


The white chocolate I used was Bonvita Rice Milk White Bar, and the reason I baked it into cookies was that it’s completely too sweet to eat as is. I love white chocolate, but will stick with the Organica White Bar variety from now on – if I’m able to hunt it down somewhere in Helsinki.

Two of the cookie flavors had white chocolate in them, and compared to the dark chocolate cookies, those were a lot sweeter. All in all, I liked all three, and would definitely make each one of them again!

The Wet Mix:

  • 1 dl canola oil
  • 1 and 1/2 dl raw cane sugar
  • 1 dl soy milk
  • 1 teaspoon vanilla extract (or vanilla sugar)

The Dry Mix:

  • 3 dl whole spelt flour
  • 1 dl wheat flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 dl rolled oats


  • 55 g vegan white chocolate, chopped
  • 55 g vegan semi-dark chocolate, chopped
  • 1/2 dl dried cranberries
  • 1 tablespoon dark cocoa powder

I mixed the wet and dry mixes in separate bowls first, and then combined the two with a wooden fork. Now, I divided the dough in three equal parts, and then mixed in the chocolates and the cranberries: in the first part, I put half of the white chocolate and one third of the dark chocolate; in the second part, I added the cocoa powder and the rest of the dark chocolate; and in the third, I mixed the cranberries and the second half of the white chocolate. The dough was quite sticky and stiff at this point, so it took a little effort to get everything well mixed.

I covered three baking sheets with baking parchment. I scooped the dough on baking sheets, one tablespoon at a time, and then flattened the cookies with a fork dipped in cold water. I ended up with 12 of each variety. Then I baked the cookies at 200 degrees Celsius for 7-8 minutes.