Spelt Cranberry Almond Cookies
 
Prep time
Cook time
Total time
 
(dairy-free, egg-free, soy-free, wheat-free, vegan)
Author:
Serves: 20
Ingredients
  • ½ cup coconut oil
  • ⅓ cup maple syrup (or agave syrup)
  • ⅓ cup almond milk (or other non-dairy) plus 2 tsp chia seeds - mixed together and left to stand for 5 minutes
  • ¼ tsp vanilla extract
  • ½ tsp almond extract
  • 2 cups whole spelt flour
  • ½ cup rolled oats
  • 1 tsp baking soda
  • ¼ tsp salt
  • ⅔ cup slivered almonds
  • ½ cup dried cranberries
Instructions
  1. Preheat oven to 180C. Stir together oil, agave and milk/chia combo and extracts in large bowl.
  2. Combine flour, oats, baking soda, salt, almonds, cranberries in another bowl. Gradually add dry ingredients into wet until well incorporated. Add more milk if mixture it too dry. Knead in cranberries and almonds if necessary.
  3. Roll tablespoon amounts of dough into balls, flatten on lined baking sheet. Bake for 12-15 minutes, let cool on tray for minute then transfer to wire rack to cook completely.
Notes
Gluten-free : Substitute wheat flour with gluten-free plain flour, gluten-free pastry flour or white rice flour. Substitute rolled oats with rolled rice or quinoa flakes.
Recipe by @OmNomAlly at https://omnomally.com/2011/07/17/cranberry-almond-cookies/