Healthy Spelt Oat Cookies
(125g, raw cane sugar if you can't find it use coconut sugar)
quick cooking rolled oats
(150g, not instant! If you can't find quick cooking use old fashioned)
milk chocolate chips
In a small saucepan melt piloncillo with 1 Tbsp water over low heat stirring often. Once melted, add butter and melt while whisking.
Once butter is completely melted and incorporated remove from heat and keep whisking for a couple of minute to cool down a bit (see video for how the consistency should be)
In a large bowl whisk together spelt flour, baking powder and oats, then add butter/sugar mix and combine well.
Place dough in glass container with airtight lid or wrap in clingfilm and place in the fridge for 10-15 minutes.
Preheat oven to 300F (150°C).
On a pastry mat or parchment paper taped to the work surface, roll out dough to about 1/4 inch (0.5cm) and cut out desired shape (I used one of
heart shaped cutters).
Place cut out cookies on a non stick or parchment paper lined baking sheet leaving at least 1 finger distance between each of them.
Bake for 10-12 minutes.
Let cool down completely to prevent from braking when removing from baking sheet.
If desired, melt some chocolate and spread on cookies as shown on photos.