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Crunchy Spelt Raisin Cookies

The Flexitarian

Vegan raisin cookies

A hit with all the family!

  1. 300g spelt flakes [10.5 oz / US 3 cups]
  2. 125g wholemeal spelt flour [4.4 oz / US 3/4 cup packed]
  3. 125g sultanas [4.4 oz]
  4. 1 tsp cinnamon
  5. 1 tsp vanilla extract
  6. 1 tsp bicarbonate of soda
  7. 1/2 tsp baking powder
  8. 1/2 tsp salt
  9. 125ml melted coconut oil [4.2 fl oz / US 1/2 cup]
  10. 200g light brown sugar [7oz / US 1 cup]
  11. 2 chia eggs (2 tbsp ground chia seeds + 6 tbsp of water)

  • Pre-heat the oven to 180°C/350°F/Gas 4.
  • In a bowl, prepare chia eggs by mixing 2 tbsp ground chia seeds with 6 tbsp of water. Leave to rest for 10 mins.
  • In another bowl, soak sultanas covered with boiling water for 10 mins.
  • Cream chia eggs and sugar. Add cinnamon, vanilla, bicarbonate of soda, baking powder, salt and coconut oil. Mix well.
  • Mix in spelt flakes and spelt flour. Add drained sultanas last. Mix together until everything is well blended.
  • Line a baking tray with parchment paper.
  • Drop 1 heaped tablespoon at a time to make cookies of around 8cm (3 inches) diameter and 1.5cm (0.5 inch) thickness. Space them apart. Cook for 10-12 mins until golden.
  • Once cooked place the cookies carefully on a cooling rack to cool down completely. These cookies will keep in an airtight container for up to 3-5 days.

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