Ingredients (make approx. 25 cookies):
- 100g whole spelt flour
- ¼ teaspoon bicarbonate of soda
- 50 g dark chocolate chips
- 60 g soft brown sugar
- 75g cold butter
- 30 g toasted hazelnuts, coarsely chopped
- 65g fine oatmeal
- 2 tablespoons vanilla oat milk (or any other vegan milk)
- 1 pinch salt
Mix butter flakes, sugar, oatmeal, salt and spelt flour in a bowl until you have a breadcrumb-like consistency. Add bicarbonate of soda, chocolate chipsa and hazelnuts and mix a little more to combine.
Now add the vanilla oat milk and bring the mixture together. Make a nice lump of dough and put it between to sheets of cling film. Roll out about 1 cm thick withe a rolling pin and put the dough in the fridge for 45 minutes.
Get rid of the upper layer of cling film and cut as many rounds of cookies from the dough as possible using a cookie cutter or a small glass. Now place the cookies on a baking tray lined with baking paper and put it back to the fridge for another 15 minutes.
In the meantime preheat the oven to 170ºC.
Bake the cookies for about 12 minutes or until golden brown on the edges.
Store in a tin.