Oat-and-Spelt Shortbread

oatmeal spelt shortbread
Photo: Sidney Bensimon
Prep Time:
25 mins
Total Time:
3 hrs 15 mins
16 cookies

Sure, you've had oatmeal in a sweet, but these cookies also contain spelt flour, which has a nutty, slightly sweet flavor. A dark-chocolate coating and a sprinkling of flaky salt make the ideal finishing touches.


  • 1 ¼ cups spelt flour

  • 1 cup rolled oats

  • ½ teaspoon kosher salt

  • 1 stick unsalted butter, room temperature

  • ½ cup natural cane sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • 4 ounces bittersweet chocolate

  • Flaky sea salt, optional


  1. Whisk together spelt flour, oats, and salt. Beat together butter and sugar on high speed until fluffy, about 3 minutes. Add egg and vanilla; beat to combine. Reduce speed to low; add flour mixture to combine. Gather dough in plastic wrap; form into a rectangular disk and refrigerate until firm, at least 1 hour and up to 1 day.

  2. Preheat oven to 325 degrees. On a floured surface, roll out dough to a scant 1/2-inch thickness; cut into 2-inch squares. Place 1 inch apart on two parchment-lined baking sheets. Bake until firm to the touch and golden around edges, 24 to 26 minutes. Let cool completely.

  3. Melt chocolate. Dip each cookie diagonally in chocolate; sprinkle with flaky salt, if desired. Refrigerate on parchment-lined sheets until just set.

Cook's Notes

For clean chocolate-dipped edges, move cookies around a few times while chocolate sets to avoid excess puddling.


If you can't find spelt flour, whole-wheat flour works great here in its place.

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