![Crunchy Spelt Raisin Cookies [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2014/10/spelt-raisin-cookies-v800-300x300.jpg)
Crunchy Spelt Raisin Cookies [vegan]
Crunchy and delicious, these cookies are perfect for a mid-afternoon treat or after school snack.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
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