rustic NUT and FRUIT cookie SPELT rocher Recipe

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With all these goodies in my pantry, this particular rustic cookie really envelops how I feel about Autumn. So many ingredients are interchangeable in this recipe...don't hesitate to make this cookie your own.

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Prep time:
Cook time:
Servings: 40 cookies


  • . > (American / Metric measures) <
  • . WET mix:
  • . 1/2 cup /1 stick (120ml) unsalted butter
  • . 1/2 cup (100g) brown sugar, packed
  • . 1/4 cup (55g) granulated sugar
  • . 1 tbsp. (15ml) vanilla extract
  • . 1/2 cup (125ml) unsweetened applesauce
  • . 2 large eggs
  • . FLOUR and Flakes mix:
  • . 2 cups (260g) unbleached All-purpose flour
  • . 1-1/2 cups (90g) Spelt flakes (or rolled Oats)
  • . 1 tsp. (5ml) baking soda
  • . 1 tbsp. (15ml) ground cinnamon
  • . 1/2 tsp. (5ml) salt
  • . NUTS mix:
  • . 1/2 cup (90g) sunflower seeds
  • . 1/2 cup (70g) pumpkin seeds
  • . 1/2 cup (65g) hazelnuts, lightly pre-roasted
  • . 1/2 cup (85g) walnuts, coarsely chopped
  • . FRUITS (dried) mix:
  • . 1/2 cup (120g) dried cranberries
  • . 1/2 cup (110g) / (about 10) dried apricots, coarsely chopped
  • . 1/2 cup (120g) dried raisins


  1. . Pre-heat oven to 350F/180C/Gas4. Position rack on the 2nd level from the bottom of the oven. Prepare two large baking sheets to be lined with parchment paper.
  2. . In a large bowl, with an electric mixer, cream together the first 4 ingredients. Add the applesauce and the eggs. Continue beating until everything is well combined. Set aside.
  3. . In a separate, medium bowl, mix together the flour and flakes mix. Add this gradually into the wet mixture and combine.
  4. . Afterwards, with a strong spatula, fold in both the nuts and dried fruits. Combine well until there are no traces of flour.
  5. . Place small-medium mounds of cookie dough, enough to place 20 per baking tray.
  6. . BAKE one tray at the time for about 18-20 minutes. If you desire to have flatter cookie shapes...gently, press down with a fork and bake for about 13-15 minutes. Once out of the oven, transfer them to a wire rack as soon as possible. Let them cool at room temperature before eating or storing.
  7. . Afterwards, the cookies can either be stored in an airtight container for about a week or frozen in batches within the parchment papers which were used for baking. Slip into a freezer bag and use within three months. Once out of the freezer, leave them out at room temperature for 15 minutes or lightly warm them in the oven for a few minutes on very low heat.
  8. . Happy baking and flavourful


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