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I took my basic oatmeal almond cookie recipe and simply substituted freshly milled spelt flour for the all-purpose flour. The cookies turned out a bit darker in color but there was no other difference in taste or texture. They were just as yummier as the ‘unhealthier’ version (using white flour) only with the added benefits of a more nutritional flour that also has a lower Glycemic Index. Oh… I added half a cup of chocolate chips to this batch just for fun!
Oatmeal Almond Cookies with Spelt Flour
1/2 cup raw organic sugar (or maple syrup)
1/2 cup packed brown sugar
1/2 cup butter, softened
1/2 teaspoon vanilla
1/2 cup spelt flour
1/2 ground almonds, toasted
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1-1/2 cups large-flake oats
1/2 cup sliced almonds
Heat oven to 350 degree (F). Mix together sugars, butter, vanilla and egg. Stir in oats, flour, ground almonds, baking soda, baking powder and salt. Stir in sliced almonds. Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Bake for about 10 minutes or until light brown. Cool for 2 minutes; remove from cookie sheet. Enjoy!