These shaped oatmeal cookies dipped in chocolate with cinnamon and orange are really delicious! not too sweet, crunchy in the outside on a bit soft on the inside they are perfect to have with a cup of tea.
Love the feeling of the melting chocolate in contrast with the crunchiness of the oatmeal cookie.
You´ll make 30 oatmeal cookies
3 cups spelt flour and some extra flour for sprinkling
1 cup oats – In this recipe I use rolled oats
1 tbsp sea salt
1 tbsp baking powder
1 tbsp ground cinnamon
1/4 cup coconut sugar
1 tbsp grated orange peel
1/4 cup molasses – You could use agave syrup but molasses will give a really nice intense flavor
1/2 cup solid coconut oil
1/2 cup almond milk – I like to use almond breeze
100g of dark chocolate 70% cocoa
Preheat the oven to 200ºC.
Add the spelt flour, oats, salt, baking powder, cinnamon and coconut sugar to a food processor and process until they have a flour consistency.
Add the rest of the wet ingredients: orange peel, molasses, coconut oil and almond milk, process the mix until a smooth dough forms.
Transfer the dough to floured surface and sprinkle a bit more flour on the dough.
Roll out the dough until it is about 4 mm thick.
Use cookie cutters to cut the dough to get the shape that you like.
Cover an oven tray with baking paper, then place the oatmeal cookies on top, they don´t spread so you don´t need to leave so much room around each one.
Bake the oatmeal cookies at 200ºC for about 10 to 15 minutes until golden and crispy, I recommend you to check every 5 minutes to make sure they don´t get burn.
Once the oatmeal cookies are done, leave them to cool at room temperature.
Meanwhile melt the chocolate in a double boiler at medium heat until completely melted and smooth. Dip each oatmeal cookie as much as you like into the chocolate and place onto a baking sheet until the chocolate is firm. Once set, enjoy!