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How this worksServings: 18 cookies
Calories: 118kcal
Ingredients
- 1 large organic egg
- 1/3 cup coconut sugar or evaporated brown cane sugar
- 1/3 cup coconut oil, melted and cooled slightly
- 2 tsp vanilla extract
- 1 tsp ground cardamom
- 1/2 tsp salt
- 2 cups spelt flakes or large-flake rolled oats
- 3/4 cup light spelt flour or gluten-free all-purpose flour
- 1/2 cup golden or sultana seedless raisins
Instructions
- Preheat oven to 375 F. Line large-rimmed baking sheet with parchment paper.
- In large bowl, mix egg and sugar until combined. Mix in oil, vanilla, cardamom, and salt, followed by spelt flakes or oats, until combined. Mix in flour and raisins. Roll into heaping 2 Tbsp balls on prepared baking sheet, spacing 2 inch apart (requires baking in 2 batches). Gently press down to slightly flatten.
- Bake cookies for 12 to 15 minutes, until dry to the touch and golden brown on the bottom. Cool on wire rack. Repeat with remaining cookie dough. Store airtight at room temperature for up to 1 week or freeze for up to 2 months.
Nutrition
Calories: 118kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Sodium: 71mg | Fiber: 2g | Sugar: 7g
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