Spelt cookies with oat flakes are rustic cookies with an intense flavor, perfect for breakfast or a light snack. They contain no butter but rice oil, which can also be replaced with a delicately flavored extra virgin olive oil, making them suitable for the lactose intolerant. These cookies are very easy to make, requiring just a bowl and a whisk. I chose einkorn spelt flour because it contains less gluten, but it can be replaced with spelt or emmer.
Discover other recipes with spelt flour:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 egg
- 1/4 cup sugar
- 1/3 cup rice oil
- 1/3 cup einkorn spelt flour
- 1/2 cup almond flour
- 1 1/4 cups oat flakes
- 1/2 vanilla pod
Tools
- 1 Bowl
- 1 Whisk
- 1 Baking tray
- 1 Parchment paper
Steps
In a bowl, break the egg and add the sugar. Mix well with a whisk and add the oil with the vanilla seeds.
Mix well until a homogeneous mixture is obtained.
Add the spelt flour, almond flour, and oat flakes.
Then knead and use a spoon to take the dough and form balls the size of a walnut.
Place them on a baking tray lined with parchment paper.
Press them down with the palm of your hand.
Bake for 20 minutes in a static oven preheated to 392°F.
Remove from the oven and let cool before removing them from the tray. Once cooled, they will be crispier.
Tips
They can be stored for 10 days in a closed tin.
Almond flour can be replaced with other nut flours like hazelnuts or pistachios.
Cookie Recipes
Cornmeal and Chocolate Cookies
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