Name: Crunchy Spelt Raisin Cookies [vegan]
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 300 g spelt flakes; 125 g wholemeal spelt flour; 125 g sultanas; 1 tsp cinnamon; 1 tsp vanilla extract; 1 tsp bicarbonate of soda; 1/2 tsp baking powder; 1/2 tsp salt; 125 ml melted coconut oil; 200 g light brown sugar; 2 chia eggs - 2 Tbsp ground chia seeds + 6 Tbsp of water

5 from 3 votes

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Crunchy and delicious, these cookies are perfect for a mid-afternoon treat or after school snack.

These cookies were a big hit with my kids (and hubby). Crunchy and delicious, they are perfect for a mid-afternoon treat or after school snack. They are easy to make and also ideal as a home-baked gift.

Spelt is one of the most ancient crops, packed with nutrients (plus fibre and protein).

These Crunchy Spelt Raisin Cookies are a healthy & yummy alternative to store-bought cookies.

You can buy spelt flakes, ground chia seeds and coconut oil in your local health store.

Crunchy Spelt Raisin Cookies [vegan]

Crunchy and delicious, these cookies are perfect for a mid-afternoon treat or after school snack.

5 from 3 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15

Cook Time 10

Total Time 25

Course Kids’ Lunchbox, Vegan Desserts

Cuisine American

Servings cookies

Calories 235 kcal

Equipment

2 mixing bowl

oven tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Watch How To Make This Recipe

Ingredients

300 g spelt flakes
125 g wholemeal spelt flour
125 g sultanas
1 tsp cinnamon
1 tsp vanilla extract
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt
125 ml melted coconut oil
200 g light brown sugar
2 chia eggs – 2 Tbsp ground chia seeds + 6 Tbsp of water

Instructions

Pre-heat the oven to 180°C/350°F/Gas 4.
In a bowl, prepare the chia eggs by mixing 2 Tbsp ground chia seeds with 6 Tbsp of water. Leave to rest for 10 mins.
In another bowl, soak the sultanas covered with boiling water for 10 mins.
Cream the chia eggs and sugar. Add the cinnamon, vanilla, bicarbonate of soda, baking powder, salt and coconut oil. Mix well.
Mix in the spelt flakes and spelt flour. Add the drained sultanas last. Mix together until everything is well blended.
Line a baking tray with parchment paper.
Drop 1 heaped tablespoon at a time to make cookies of around 8cm (3 inches) diameter and 1.5cm (0.5 inches) thickness. Space them apart. Cook for 10-12 mins until golden.
Once cooked place the cookies carefully on a cooling rack to cool down completely. These cookies will keep in an airtight container for up to 3-5 days.

Nutrition

Serving: 1cookieCalories: 235kcalCarbohydrates: 38gProtein: 4gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 163mgPotassium: 149mgFiber: 3gSugar: 18gVitamin A: 2IUVitamin C: 1mgCalcium: 29mgIron: 1mg

Find this recipe online:

Crunchy Spelt Raisin Cookies [vegan]

https://theflexitarian.co.uk/recipe-items/crunchy-spelt-raisin-cookies-vegan/

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