Toasting the oats makes these taste great. They are more like crisps than cookies, but would be great with added nuts or some dried unsweetened fruit. Super easy for a sugar free cookie!
2 cups rolled oats
3/4 cup plus 2 tablespoons spelt flour (I want to experiement with other flours to make these gluten-free)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup canola or coconut oil
1/2 cup pure maple syrup
2 teaspoons vanilla extract
Preheat oven to 350°F. Place oats in a medium saucepan and toast over medium-high heat, stirring frequently, until oats are slightly golden and fragrant, about 3 minutes. Remove from heat and stir in flour, cinnamon, nutmeg and salt. In a separate bowl, whisk together oil, maple syrup and vanilla until combined. Add maple mixture to oat mixture and stir to combine completely. The dough will be warm. Drop by rounded teaspoonfuls onto a parchment-lined baking sheet. Gently flatten dough with wet fingers and bake until golden brown, about 15 minutes. Cool cookies on a wire rack, then store them in an airtight container.
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