Soft and Chewy Oatmeal Spelt Cookies

I'm trying to eat less white wheat flour and less refined sugar. But everyone needs a little treat now and then, so my challenge this week was to make a cookie that had neither.

Here's what I came up with...an almond, walnut, coconut, cinnamon, spelt flour and oatmeal cookie, sweetened with honey and maple syrup. No need to feel hard done by with these little numbers in the cookie jar...

I did a small batch because the more I bake the more I eat, but you could easily double the recipe for a more traditional sized batch.

Soft and Chewy Oatmeal Spelt Cookies

Makes 16 cookies

1/3 cup grapeseed oil

1/4 cup almond butter

1/4 cup honey
1/4 cup maple syrup
1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 egg

1/2 teaspoon vanilla

1 teaspoon of Ceylon cinnamon* (read more below) or regular cinnamon
3/4 cup spelt flour
1 cup rolled oats
1/4 cup unsweetened shredded coconut
1/4 cup chopped walnuts

Preheat oven to 375 Fahrenheit. Line a cookie sheet with parchment paper. In a large mixing bowl combine oil and almond butter until blended. Add honey, maple syrup, baking powder and baking soda. Beat with electric mixer until combined. Beat in egg, vanilla and cinnamon. Beat in the flour (keep mixer speed on low). Stir in oats, coconut and walnuts.

Drop by rounded teaspoon about 2 inches apart on cookie sheet. Bake 10 minutes until edges are lightly browned. Let cool on a wire rack. Makes about 16 delicious cookies.

Can someone please explain how cookies failed to make this list? C'mon!

* A bit about Ceylon cinnamon:

I recently learned that the cinnamon commonly sold in North American supermarkets is a variety known as Cassia cinnamon. It's dark reddish in colour and tastes like the cinnamon I've come to know. But there is another variety, native to Sri Lanka, the only place where cinnamon is a native plant, known as Ceylon cinnamon (sometimes called true cinnamon.) It is softer and lighter in colour, milder and sweeter, and tastes like a blend of cinnamon and cardamom. It's a bit more expensive and available at health and specialty stores.

A note about my new header:

It's a composite shot of some of my previous recipes, inspired by the creative stylings of ana at imadeitso.com. thanks for the idea, ana!