Vanilla Olive Oil Spelt Cookies

Serves makes 12 large cookies or 24 small

Time 15 minutes

Ingredients

½ cup extra virgin olive oil

½ cup coconut sugar or ⅓ cup raw sugar

1 tbsp vanilla extract

1 free-range egg

1½ cups spelt flour

2 tbsp arrowroot/tapioca flour

¾ tsp baking powder

pinch sea salt

Optional extras for top: 50g dark chocolate, additive-free sprinkles 

Method

Heat oven to 180°C (fan forced) and line a large baking tray or 2x baking tray with greaseproof paper. 

Add extra virgin olive oil, sugar, vanilla, egg, baking powder, and salt to a mixing bowl and whisk well to combine. Sift in the spelt and arrowroot flour and mix with a wooden spoon. The mixture will be a bit LOOSE – don’t worry. 

Use a tablespoon measure for small cookies, or a small ice cream scoop (2 tbsp) to scoop cookies and drop gently onto the baking tray. Leave about 3-4 cm space between each cookie to allow for spreading when baking. 

Bake in the oven for approximately 8-12 minutes. Keep an eye on the cookies if they are small and cook for about 7-8 minutes, for larger (2 tbsp) cookies around 10-12 minutes is perfect. 

Cool on a tray and store in an air-tight container for up to 2 weeks (if they last…). If adding the chocolate swirl and sprinkles, then wait until the cookies are completely cooled. Melt chocolate, then swirl using a teaspoon around the top of each cookie and sprinkle immediately. Allow to set and eat within 1 week.