The spelt cookies with oat flakes are rustic cookies with an intense flavor, which can be eaten at breakfast or for a light snack. They do not contain butter but rice oil, which can also be replaced with a delicately flavored extra virgin olive oil, making them suitable for lactose intolerant people. These cookies are very easy to make, requiring only a bowl and a whisk. I’ve chosen einkorn spelt flour because it contains less gluten, but it can be replaced with spelt flour or even emmer wheat.
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- Difficulty: Very Easy
- Cost: Moderate
- Preparation time: 15 Minutes
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 egg
- 1/4 cup sugar
- 5 tbsp rice oil
- 1/3 cup einkorn spelt flour
- 1/2 cup almond flour
- 1 cup oat flakes
- 1/2 vanilla bean
Tools
- 1 Bowl
- 1 Whisk
- 1 Baking tray
- 1 Parchment paper
Steps
In a bowl, crack the egg and add the sugar. Mix well with a whisk and add the oil along with the vanilla seeds.
Mix well until you get a homogeneous mixture.
Add the spelt, almond flours, and oat flakes.
Then, using a spoon, scoop the dough and form walnut-sized balls.
Place them on a baking tray lined with parchment paper.
Flatten them with the palm of your hand.
Bake for 20 minutes in a preheated static oven at 392°F.
Remove from the oven and let cool before removing from the tray. They will become crunchier once cooled.
Tips
They keep for 10 days in a closed container.
Almond flour can be replaced with other nut flours like hazelnuts and pistachios.
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