Oatmeal Raisin Crisps
Spelt flour is an excellent substitute for wheat flour, and can be tolerated by some people with allergies or an intolerance to wheat, but is still problematic for those with a gluten allergy, such as celiac disease.
Serves: 24Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy
- 1½ cups rolled oats
- ¾ cup whole-wheat flour
- ⅛ tsp. sea salt
- ½ cup chopped almonds
- ½ cup raisins
- 1 tsp. cinnamon
- 2 Tbsp. canola oil, divided
- ⅓ cup agave or maple syrup
- ½ tsp. vanilla extract
- 1 cup cold spring water
- Preheat oven to 375°F.
- In a large bowl, mix oats, flour, salt, almonds, raisins, and cinnamon. Add 1½ tablespoons canola oil slowly, making sure to coat oats well with oil.
- Slowly stir in syrup and vanilla. Add water; mix just until batter becomes thick.
- Oil baking sheets with 1 teaspoon of canola oil. Using a tablespoon, spoon batter onto an oiled baking sheet.
- Pat down each spoonful into patties about 2 inches across and ¼" thick and ½" apart. The cookies will not spread, because there is no leavening agent.
- Place cookies in oven and bake 25 minutes, or until golden brown.
- Cool cookies slightly before removing from pan with a spatula. Cool completely before serving.