- 1½ cup toasted rolled oats
- 1½ cup whole spelt flour
- ½ cup shredded unsweetened coconut
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2/3 cup coconut milk
- 1 cup rice syrup
- ½ cup refined safflower oil
- 1 teaspoon vanilla
- Preheat the oven to 350°F. Oil a cookie sheet and set aside.
- Whisk together the oats, spelt flour, coconut, baking powder, and cinnamon in a large mixing bowl.
- Place the coconut milk, rice syrup, oil, and vanilla in a blender and blend briefly to mix. Add to the oat mixture and stir to form a loose dough.
- Drop heaping tablespoons of the dough onto the prepared cookie sheet, leaving enough room between them to allow for expansion
- Bake for 15 minutes, or until golden brown.
- Variations:
- Add grain-sweetened carob or chocolate chips (½ to 1 cup) to the dough.