These delicious, chewy, spelt, coconut and sultana cookies are very quick and easy to whip up without the need for fancy equipment. They are low on sugar levels, so are a relatively healthy snack and you could swap the raw sugar for coconut sugar for an even healthier treat.
Rolled spelt is lower in calories, fats and carbs than regular oats. They also contain a mineral called selenium (regular oats do not) which can help support the healthy functioning of your body, including your metabolism, immune system and thyroid function. They do contain gluten.
Ingredients
- 3/4 cup/125g spelt flour or coconut flour
- 1/2 cup/50g rolled spelt
- 1/2 cup/50g unsweetened shredded coconut
- 1/2 cup/100g sultanas/raisins
- 1/4 tsp bicarb
- 60g raw brown sugar
- 9 tbsp/125g coconut oil
- 3 tbsp maple syrup or honey
Makes about 14 large or 24 smaller biscuits
Method
Preheat your oven to 180C fan-forced.
Line two baking trays with baking paper.
Weigh out all the dry ingredients into a bowl – flour, rolled spelt, coconut, sultanas and bicarb.
Next, melt the coconut oil and raw sugar in a small saucepan, stirring to dissolve the sugar, then allow to cool a little, before adding the maple syrup. Stir the warm mixture into the bowl of dry ingredients and mix well.
Using your hands, form the dough into balls, either making large ones or smaller bite-size depending on your mood! Place them on the prepared baking tray, allowing space for spreading between them.
Bake the larger biscuits for 12-14 mins, the smaller ones for 9-11 mins until lightly golden. Allow to cool for about 5 mins on the trays before carefully transferring them to a cooling rack.