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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