60 g /heaping ¼ cupsugarI used turbinado sugar but any light brown sugar will work. Demerara in the UK, as would coconut sugar
80 g / packed 1/4 cup + 2 tablespoonscoconut oilmeasured solid - (use refined coconut for no coconut flavour)
5 - 8tablespoonsnon-dairy milk
Extra flour for sprinkling
Preheat oven to 380°F and line a cookie sheet with parchment paper or a silicone mat.
Add the oats to a food processor and process until they have a course flour like consistency.
Add the spelt flour, salt, baking powder and sugar and pulse a few times to combine.
Add the coconut oil and process until well combined.
Gradually add the milk one tablespoon at a time until a smooth dough forms. It will start balling up and if you touch it, it will feel slightly tacky. I used 7 tablespoons but this will vary.
Dust your work surface with some flour. You can use more spelt flour or all purpose is fine.
Transfer the dough to floured surface and lightly sprinkle it with a bit more flour.
Roll out the dough until it is about 3mm thick.
Use cookie cutters to cut into rounds. If you don't have cookie cutters then the top of a mason jar does a great job.
Place on the cookie sheet . They don't spread so you don't need to leave a lot of room around each one.
Bake for 12 - 15 minutes or until just starting to turn golden brown on the edges and bottom. They will still feel very slightly soft in the middle if you push with a finger but that is fine. As they cool they will firm up and go crisp.
Place on a cooling rack and leave to cool completely before eating. They aren't at their best when warm.
Store in an airtight container once completely cool.