Crispy on the outside, tender on the inside, and perfectly spiced with cardamom, a spice used in many traditional Scandinavian baked goods. These fragrant cookies use just one bowl, and can be jazzed up with any dried fruit you like (or chocolate chips).
Find spelt flakes in natural health food stores or bulk stores.
1 large organic egg
1/3 cup (80 mL) coconut sugar or evaporated brown cane sugar
1/3 cup (80 mL) coconut oil, melted and cooled slightly
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) ground cardamom
1/2 tsp (2 mL) salt
2 cups (500 mL) spelt flakes or large flake rolled oats
3/4 cup (180 mL) light spelt flour or gluten-free all-purpose flour
1/2 cup (125 mL) golden or sultana seedless raisins
Preheat oven to 375 F (190 C). Line large rimmed baking sheet with parchment paper.
In large bowl, mix egg and sugar until combined. Mix in oil, vanilla, cardamom, and salt, followed by spelt flakes or oats, until combined. Mix in flour and raisins. Roll into heaping 2 Tbsp (30 mL) balls on prepared baking sheet, spacing 2 in (5 cm) apart (requires baking in 2 batches). Gently press down to slightly flatten.
Bake cookies for 12 to 15 minutes, until dry to the touch and golden brown on the bottom. Cool on wire rack. Repeat with remaining cookie dough. Store airtight at room temperature for up to 1 week or freeze for up to 2 months.