Thick, wholesome and chocolatey, do I need to say more ?...
Makes 15 thick cookies scooped out of a 1/4 cup
Ingredients:
2 cups rolled oats
1 cup almond meal
1 cup wholemeal spelt flour
1/2 tsp aluminium-free baking powder
1 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp sea salt
3/4 cup /160g extra virgin coconut oil, melted
3/4 cup coconut sugar
1 large egg or 2 small
1 tbsp vanilla extract
3/4 cup chocolate chips
1/2 cup dried cherries (if they are too hard soak in boiling water for 10 minutes and drain), sliced in halves
Method:
Preheat oven to 180ºC and line a baking tray with baking paper. Set aside.
Combine oats, spelt flour, almond meal, baking powder, salt , cinnamon and cardamom in a bowl. In a separate one, mix coconut oil and coconut sugar until the latter dissolves; add egg, and vanilla . Whisk well. Combine the wet and dry ingredients until everything is well mixed. Add cherries and chocolate chips.
Scoop cookie dough onto the baking sheet using a 1/4 cup measure dipped into water and shaken to make the dough slide out easier. Flatten the top with the palm of your hand and bake for 15 min or until the edges are slightly golden.
Carefully transfer the cookies to a cooling rack, they'll be very soft but will harden as they cool down.
Store in an airtight container, and if you want them crunchy, keep in the fridge.