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rustic NUT and FRUIT cookie SPELT rocher Recipe
by Foodessa

rustic NUT and FRUIT cookie SPELT rocher

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.

For a dedicated post...refer to:

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: Canada Canadian
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