Every time we make a batch of these delicate little crisps they rarely make it until dessert but are devoured straight out of the oven. On these hot summer days we’ve been making them into little ice cream sandwiches by adding a scoop of our favorite coconut ice cream in between two cookies. It is absolute perfection.
Yield: 10-12 cookies
1 cup One Degree Organics Quick Oats
3 Tbsp One Degree Organics Sprouted Spelt Flour
3/4 tsp cinnamon
1/4 tsp Real Salt
4 1/2 Tbsp coconut oil, melted
4 Tbsp maple syrup
1/2 tsp vanilla bean paste
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Mix together the quick oats, sprouted spelt flour, cinnamon and salt. Add the remaining ingredients and mix well.
Spoon the batter on to the prepared cookie sheet and use the back of your spoon to flatten out each cookie until thin. Each cookie should be about 2 inches wide once flattened.
Bake for 15-18 minutes, until slightly golden around the edges. When warm they will be soft and will become crispier as they cool. Once cooled, put a scoop of your favorite ice cream in-between two cookies and enjoy!
*If you wish to prepare these ahead of time, just assemble the ice cream sandwiches and place in the freezer. Remove a couple minutes before serving.