Urmelis spelt almond chocolate cookies

Ingredients for 1 servings:

• 100 g dark chocolate
• 90 g figs or cranberries, dates, raisins, dried
• 80 g almonds or walnuts, hazelnuts, chopped
• 105 g oat flakes, fine
• 98 g spelt flour type 630
• 2 tbsp cornstarch
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp, smothered cinnamon
• 1 pinch of nutmeg
• ½ tsp salt
• 115 g butter
• 110 g brown sugar
• 50 g sugar
• 1 tbsp molasses (sugar cane molasses)
• 1 tsp spirit vinegar
• 2 tsp vanilla extract
• 1 large egg(s)

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 55 minutes

with dried fruits and nuts of your choice, oat flakes and lots of chocolate!

Preheat the oven to 180°C (top/bottom heat). Line baking sheets with paper or baking mats. Cut the chocolate into small cubes, dice the figs, and mix with the chopped almonds in a bowl. Mix the flour with the cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt. Cream the softened butter with the sugars and molasses until creamy. Add the egg, vinegar, and vanilla extract and continue mixing until creamy. Now, on medium heat, first stir in the oats, then the flour mixture. Finally, stir in the fruit and nut mixture with a mixer, then mix everything well again with a spatula. Let stand for about 5 minutes, then use a teaspoon to scoop out dough, shape them into small balls, and place them on the baking sheet. Bake for about 10 minutes on the middle rack, leave on the baking sheet for 1 minute, then let cool completely on the wire rack. Store in a container and let it sit overnight, ideally. You can also use regular wheat flour, but spelt flour makes them nuttier. Instead of the vanilla extract, you can use half a bottle of baking flavor.