Oat and Spelt Chocolate Dipped Shortbread

Ah shortbread! It’s perfect for almost any occasion! This Oat and Spelt Chocolate Dipped Shortbread recipe gives this beloved classic a healthier twist by using Sprouted Spelt Flour and Rolled Oats.


1 ¼ cups One Degree Organics Sprouted Spelt Flour
1 cup One Degree Organics Sprouted Rolled Oats
½ tsp. salt
½ cup plant-based butter
½ cup cane sugar
¼ cup apple sauce
1 tsp. pure vanilla extract
4 ounces plant-based bittersweet chocolate
Flaky sea salt or coconut flakes, optional


Combine flour, oats, and salt in a large mixing bowl.

In another bowl, beat together the plant-based butter and sugar until fluffy. Add applesauce and vanilla and beat to combine.

Add dry ingredients to butter mixture and stir to combine.

Wrap dough in plastic wrap, form into a flat disk, and rest in refrigerator for at least one hour.

Preheat oven to 325 F and line two baking sheets with parchment paper.

On a floured surface, roll out dough to ½ inch thick and cut into 2-inch squares.

Place one inch apart on the baking sheets, and bake for 24-26 minutes, until golden brown and firm to the touch.

Cool cookies completely.

Melt chocolate and dip each cookie diagonally into the chocolate.

Once the chocolate has cooled slightly, sprinkle on flaky sea salt or coconut flakes.

Refrigerate on parchment-lined baking sheets until the chocolate sets.