Fruit & Nut Emmer Cookies

Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
 In Cookies & Bars, Vegan
Fruit & Nut Emmer Cookies | Anita's Organic Mill
Cookies & Bars, Vegan
Print Recipe
Have your fruit and eat your cookies too with this delicious sweet and nutty cookie recipe. Cram packed full of dried fruits and chopped nuts it’s a winning combination. If you don’t have any of our Emmer Flour then just use Fine Grind (or Sprouted) Spelt or Whole Wheat Pastry Flour instead.
Prep Time:45min
Bake Time:20min
Yields:12 cookies
Skill Level:Easy
Votes: 0
Rating: 0
Rate this recipe!
Register to rate this recipe.


Change Units:
  • 2 tbsp Anita's Organic Flax Meal
  • 5 tbsp Water
  • 1 3/4 cups Anita's Organic Spelt Flakes
  • 1/3 cup Anita's Organic Emmer Flour
  • 1/2 cup Anita's Organic All-Purpose White Spelt Flour
  • 1/4 cup Anita's Organic Brown or Coconut Sugar
  • 1/4 cup Anita's Organic Cane Sugar
  • 1 tsp Baking soda
  • 1/2 tsp Vanilla powder (or 1 tsp extract or seeds scraped from 1 whole vanilla bean)
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/4 cup Cashews, chopped
  • 1/4 cup Anita's Organic Brazil Nuts, chopped
  • 1/4 cup Anita’s Organic Cranberries
  • 1/4 cup Anita's Organic Currant Raisins
  • 2 tbsp Hemp seeds
  • 1/2 cup Organic coconut oil, melted
  • 3 tbsp Maple syrup

Baking Guides


Recipe Categories


  1. Preheat the oven to 350˚F and line two cookie sheets with parchment paper - set aside.
  2. In a small bowl, whisk together the flax meal, water and set aside to thicken (will have the consistency of an egg).
  3. In a large bowl, mix together the spelt flakes, emmer flour, spelt flour, sugars, baking soda, salt, vanilla powder, cinnamon, dried fruit, chopped nuts and hemp seed (any combination of fruit & nuts can be used).
  4. Make a well in the centre of the dry ingredients and pour in the melted coconut oil, maple syrup, and flax meal mixture. Stir well until fully incorporated. Refrigerate the mixture for 30 minutes.
  5. When the mixture has cooled take tablespoon size amounts of the dough and roll into balls (2 tbsp to make large cookie - to yield 12 or 1 tbsp to make smaller cookies - to yield 24). Place on the lined trays and flatten slightly.
  6. Bake in the oven for 18 to 20 minutes (a little less for smaller cookies) until golden around the edges.
  7. Remove from tray and place on a wire rack to cool fully.

Add it to your Anita's recipe box!

Join Anita's Bake Club to save your favourite recipes. After opting in, you can also rate them and join the conversation below. now, it's easy!

Print Recipe

Related Recipes

Tips & Techniques

The Secret to Great Bread | Anita's Organic Mill
The Secret to Great Bread
Melting Chocolate | Anita's Organic Mill
Melting Chocolate
Signs Your Cake is Ready | Anita's Organic Mill
Signs Your Cake is Ready
Storing Baked Goods | Anita's Organic Mill
Storing Baked Goods

Related Products

Leave a Comment

Festive Macaroons | Anita's Organic MillNanaimo Bars | Anita's Organic Mill