1 cup (150g) spelt flour
3/4 tsp. Baking powder
1 tsp (ceylon) cinnamon
1/2 cup (110g) coconut oil
1 cup (200g) coconut sugar
1 tsp. Vanilla extract
2 cups oats
Mix-ins: Chocolate chips, raisins, chopped nuts or dried fruit, as desired
Preheat the oven 325 F – 156 C.
In one bowl, combine the flour, baking powder, cinnamon and oats.
In another bowl, beat the eggs, sugar, vanilla and oil.
Add the dry ingredients to the wet and mix.
Fold in any mix-ins you want to use until combined.
Shape into balls and place on a parchment paper lined baking pan. You can use a teaspoon or tablespoon as a measure, or weight our 20g or 30g balls.
Gently press the balls flat.
Bake in the oven for 22-28 minutes, until the edges of the cookies are slightly golden brown.
Leave to cool before serving. Store extras in the freezer.
Keywords: cookie, oatmeal, spelt flour, flax egg