Oat & raisin cookie…a classic as it seems in England. Here, less known but welcomed with open arms. Yesterday I sat in my favorite cafe to work. I have a paper to write and will never finish it if I attempt to do it at home.
I am the queen of procrastination and would find many occupations that would keep me from getting the job done. So here I was, being incredibly productive with an espresso some water and…feeling a little hungry.
My only choice would have been cake or the oat & raisin cookie. I fancied the cookie but aware that both would be to loaded with refined sugar I didn’t succumb to the temptation.
Instead, later at home, I made up my own oat & raisin cookie recipe which turns out to be spelt & raisin. Spelt has less gluten and is my favorite baking grain.
This made about a dozen of small wholesome sweet cookies.
1 cup whole grain spelt flour
3/4 cup spelt flakes
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup coconut sugar
1/4 cup nuts (crushed)
1 tsp ground vanilla
1/2 cup raisins
1 free range egg
2 tbsp coconut oil (melted)
Start by mixing the dry ingredients. If you put in the liquids immediately, the spices will end up all clogged together and it will be a tough job to get them to spread evenly into the mixture.
Add the egg and the cooled off melted coconut oil. I added the oil gradually so I could see if I need less or more judging by the consistency of the dough. It should hold together if you form it into a ball.
Form little spelt & raisins balls and place them on a baking tray. Flatten them a little with a spoon and bake for about 10 minutes at 220°C. Stay close and check on the cookies regularly.
…my paper is still not finished, but this post had to be written;) ohhh