Pure indulgence Oaty Style..
1/2 cup non-dairy butter
3/4 cup muscovado sugar
1 1/2 tsp pure vanilla extract
1 flax egg (see below how to make)
3/4 cup spelt flour
1/2 tsp himalayan salt
1/4 tsp baking powder
3/4 tsp ground cinnamon
1 1/2 cups rolled oats
1 tablespoon of flax meal (ground flax seeds) to 3tablespoons of water makes 1 flax egg.
In a dry grinder (or I use a vitamix) add 2 tablespoons flax seeds and whizz until powdered, this makes the flax meal. In a small bowl add 1 tablespoon of flax meal and 3 tablespoons of boiling water and whisk. Put in the fridge for about 15 minutes, this will thicken it.
In a food mixer/processor beat the butter, sugar and vanilla extract on medium speed for a few minutes. Add the flax egg and mix until just combined. In a small mixing bowl combine the flour, salt, baking powder and cinnamon. Gradually add this mixture to the wet ingredients. Once flour fully mixed add the oats and mix until just combined. Wrap the dough in clingfilm and pop in fridge for at least 2 hours allowing the oats to absorb moisture from the dough.
Preheat oven to 180c. Line two baking sheets with greeseproof paper. Make dough into balls (about 1 tablespoon of mixture) drop onto greeseproof sheet and flatten to 1/2 inch thickness, leave enough space inbetween as cookies will expand when cooking. Bake at 180c for 10-12 minutes. Allow cookies to cool on baking sheet for 2 minutes, then transfer to a cooling rack. Store in an air-tight container. Cookies will keep for up to three days. Delicious with a nice cuppa Rooibos tea or Chicory drink.