By Teresa Cutter
What's great about it
These delicious cookies low GI, high in fibre and goodness. The recipe is from my Recipe App and Healthy Baking Cookbook and they taste just like Christmas. Perfect served on their own or dunked into your morning latte these cookies won't last long. Made from wholesome rolled oats, wholemeal spelt flour, good quality butter, vanilla bean and caressed with just a little coconut sugar to sweeten. Enjoy.
155 g (5 oz) rolled oats
125 g (4 oz) wholemeal spelt flour
60 g (2 oz) coconut sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
155 g (5 oz) cold butter, cut into cubes
2 teaspoons vanilla extract
2 – 3 tablespoons water to mix
PREHEAT your oven to 160°C (320°F) fan forced.
COMBINE oats, spelt, coconut sugar, baking powder, cinnamon and salt into a food processor until mixed through and the oats have turned into a flour.
ADD butter and process again until crumbly.
SPOON crumbly dough into a large bowl and add vanilla and a tablespoon or two of water, then mix into a gorgeous dough.
ROLL dough out onto a lightly floured surface or between 2 sheets of baking paper.
CUT into circles with a cookie cutter and place onto a baking tray.
GLAZE with egg wash or a little cream before baking which will create a glaze on the top.
BAKE for 25 - 30 minutes then remove from the oven and cool.
THE GARNISH IS TOTALLY OPTIONAL.
Melt dark chocolate then drizzle over the cookies. Sprinkle with freeze dried raspberries and allow the chocolate to set.
MAKES 20 cookies.
Notes and Inspiration