Spelt, Oat and Raisin Cookies
It's been a really tough week. Both of my babies have been really poorly, but I am RELIEVED to say, that they are on the mend and getting their sparkle back!
They are both on a super food diet to help them recover quickly and boost their immune system. So, as a little treat, I did a twist on their favourite organic oat and raisin cookies, but I made them even healthier.
Spelt, Oat & Raisin Cookies
I swapped my organic plain white flour for organic spelt flour.
Spelt contains the following: high in dietary fibre, significant levels of iron, copper, manganese, magnesium, phosphorous, potassium, zinc, selenium, niacin, vitamin B6, folic acid and thiamin. Sounds pretty magical to me!
Thiamin is known to significantly boost your immune system and stimulate the defensive mechanisms of the body. Spelt is also one of the few grains that boast's a significant level of the B-family vitamin. A winner in my books!
Also, I reduced the sugar content, and increased the cinnamon and vanilla content.
This is how I made these wholesomely, nutritious, delicious cookies.
250g unsalted organic butter 80g golden caster sugar 80g dark brown sugar 2 large organic eggs 1/2 teaspoon vanilla extract 380g organic spelt flour 1 teaspoon of bicarbonate of soda 1 teaspoon of cinnamon 110g rolled organic oats 220g raisins
Preheat the oven to 170c/ 150c fan/ gas 3. If needed, prep your baking tins. I would advise investing in a non stick baking tray. Alternatively, you can line a tray with greaseproof paper
Place the butter and sugars in a bowl and with your handheld mixer, mix for a few minutes until light and fluffy. Add the eggs one at a time, mixing well between each addition. Next, add the vanilla and beat in on a slow speed.
Sift together the flour, bicarbonate of soda and cinnamon in a separate bowl, add the oats and mix well. Add the to the butter mixture in two parts and beat until well mixed. Stir in the raisins with a spatula until evenly dispersed.
Arrange equal amounts of cookie dough on your baking tins, my tip is to use an traditional ice cream scoop to achieve equal size cookies. Allow 6 cookies per tray. Bake on the middle shelf for 12-14 minutes, until they are a light golden brown and firm. You will find that they don't spread out like my other cookies do and that the spelt flour gives the cookies a lovely outer crust, but still deliciously soft and chewy inside.
When I took the first batch out of the oven, I couldn't wait for them to cool down. I dived in to taste one and I honestly did the "Oh my.... they are good!!" eye roll thing. Really yum, my girls love them and so do their tummies.
Don't fancy making your own? Buy Cookies online at my shop now.