If you’re looking for simple, wholesome cookies without butter, these spelt cookies with milk and oil are the perfect solution.
They come together in just a few minutes with light, natural ingredients — ideal for breakfast or a sweet break without guilt.
The dough is soft and scented with vanilla, made with spelt flour and extra virgin olive oil for a fragrant result that’s lighter than classic cookies.
You can shape them round or as flowers, for a more decorative and inviting effect.
Perfect for dunking or enjoying as-is, you won’t stop at one!
If you love simple, homemade cookies, also try the rustic water-and-oil cookies, the fragrant orange cookies without butter or the indulgent rustic oat cookie slabs, perfect for breakfast.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 30 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg
- 3 tbsp unrefined cane sugar (white granulated sugar also works; you can increase up to about 4 1/2 tbsp (around 60 g) for more sweetness)
- 3 1/2 tbsp milk (warm)
- 2 1/4 cups spelt flour
- 4 tbsp extra virgin olive oil
- 1 3/4 tsp baking powder
- 1 pinch salt
- A few drops vanilla extract (or grated lemon zest)
Tools
To prepare the cookies you can use a few handy kitchen tools.
Below are the items I usually use, with direct links to purchase online.
- 1 Bowl
- 1 Fork
- 1 Sieve
- 1 Cookie cutter flower or round or whichever you prefer
- 1 Rolling pin
- 1 Work surface / Pastry mat silicone or wood
- 1 Baking sheet
- Parchment paper or silicone baking mat
Steps
Take a bowl and whisk the egg with the sugar.
Add the extra virgin olive oil, the warm milk and the vanilla extract or grated lemon zest.
Then add the spelt flour, a pinch of salt and the baking powder.
👉 With these quantities you’ll get cookies with a texture between soft and crumbly. If you prefer a fluffier result, you can slightly increase the amount of baking powder.
Knead until you obtain a soft, homogeneous dough that’s easy to work with.
Roll the dough with a rolling pin on a lightly floured surface until it’s about 1 cm thick (about 1/3 inch).
Cut the cookies with a cutter (flower-shaped or any shape you prefer) and arrange them on a baking sheet lined with parchment paper.
Bake in a static oven preheated to 356°F (180°C) for about 15 minutes, until lightly golden.
These spelt cookies with milk and oil show that with a few simple ingredients you can make wholesome and really tasty treats.
Perfect for breakfast or with a cup of tea, they win you over with their delicate texture, slightly soft inside and crisp outside.
👉 Try them just out of the oven or cooled: their interior — halfway between soft and crumbly and scented with vanilla — makes them irresistible at the first bite.
Storage for spelt cookies with milk and oil
Spelt cookies with milk and oil keep well at room temperature for 4–5 days, retaining their aroma and a slight internal softness.
Store them in:
a tin box
or an airtight container
to protect them from humidity and keep them longer.
If you prefer a crunchier texture, leave them slightly uncovered for a few hours.
👉 You can also freeze the raw dough: just thaw it in the refrigerator and then proceed with shaping and baking the cookies.
FAQ (Questions & Answers)
Questions about spelt cookies with milk and oil
Can I use a different type of oil?
Yes, you can replace extra virgin olive oil with a neutral seed oil.
Are spelt cookies suitable for breakfast?
Absolutely yes, they’re perfect for dunking in milk or tea thanks to their soft and fragrant texture.
How can I get softer cookies?
You can slightly increase the amount of baking powder or reduce the baking time a little.
Can I flavor them differently?
Of course — you can add lemon or orange zest, or replace vanilla with cinnamon or other flavors as you like.
