John Myers
Ingredients for 1 servings:
- 120 g coconut oil, melted
- 200 g oat flakes
- 130 g brown cane sugar
- 120 g spelt flour
- 100 g chopped nuts and/or dried fruits
- 3 eggs
- 1 tsp baking powder
- possibly vanilla
- ½ tsp cinnamon
- 1 pinch of salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
with coconut oil and spelt flour, makes about 50 servings
Beat the eggs, salt, vanilla, cinnamon, and sugar with a whisk until frothy. Separately, carefully mix the oats with the coconut oil, add to the egg mixture, and mix everything together. Mix the flour with the baking powder and then add it. Finally, fold in the chopped nuts and/or dried fruit. I find the combination of cashews and cranberries particularly delicious, as the acidity goes wonderfully with the light coconut flavor. Use a teaspoon to place small heaps onto a greased or parchment-lined baking sheet. Always leave plenty of space between them so that nothing pools later. Flatten the heaps slightly. Bake the cookies at around 160 degrees Celsius (220 degrees Fahrenheit) fan-assisted oven or 180 degrees Celsius (350 degrees Fahrenheit) top and bottom heat for about 12 to 15 minutes. Be careful: when the edges are lightly browned, they’re done. Enjoy the cookies once cooled.
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