1/2cuppiloncillo/panela/raspadura (125g, raw cane sugar if you can't find it use coconut sugar)
1/2tspbaking powder
1cupspelt flour(150g)
1 1/4cupsquick cooking rolled oats(150g, not instant! If you can't find quick cooking use old fashioned)
milk chocolate chips(optional)
Instructions
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 these 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.