Oatmeal Spelt Cookies
This post is submitted to Real Food Wednesday! Thanks for stopping by, real foodies!
I made some delicious cookies from spelt and oatmeal over the weekend, and just had to share. I love chewy oatmeal cookies, and while I didn’t make these with sprouted or soaked grains, I modified an old white flour and sugar recipe to come up with this much healthier version.
1 cup organic spelt flour
1 cup organic rolled oats
1/2 teaspoon unrefined sea salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup unsalted organic butter
3/4 cup sucanat
1 teaspoon vanilla
1 large pastured egg
1/2 cup chopped dark chocolate (or raisins, or….)
Combine all dry ingredients in one bowl and set aside. Mix together sucanat, egg, vanilla and melted butter (wait until the butter is slightly cooled). Use your whisk to combine the wet ingredients well. Then add the two mixtures together, and stir just until there is no more dry flour mixture. Add your chocolate (or raisins if you prefer), and portion heaping-tablespoon-sized cookies onto a cookie sheet lined with parchment paper. Leave lots of room for expansion between the cookies. Bake for ~8 minutes at 375. I took mine out when the edges were slightly brown, and the middles still looked a bit raw. Once cooled, this made for a chewy texture. If you prefer a crisp cookie, bake until the middles look done too.
Check back Friday when I’ll be posting the latest experiment in my Urban Fermentation Project – the tastiest one yet!!