These must be the most divine breakfast cookie ever - breakfast, because oats.
Gingerbread Oat Cookies
slightly adapted from here
Makes 16 - 18
100g spelt flour
75g rolled oats (not instant)
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
200g dark muscovado sugar
75g unsalted butter, at room temperature
1 vanilla bean, seeds scraped
Preheat the oven to 180C. Line two baking trays with baking paper. Set aside.
Put the flour, oats, baking powder, salt, pepper and spices into a mixing bowl and whisk to combine and break up any lumps.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar and vanilla seeds on medium-high until they become light and creamy, about 5 minutes. Beat in the egg, mixing well until fully incorporated. Reduce the speed to low and add the dry ingredients. Mix until just combined.
Using a 2 tablespoon ice cream scoop, spoon out balls of dough onto the prepared trays, leaving plenty of room between each scoop for the cookies to spread.
Bake for 12 - 15 minutes, or until golden and starting to crisp at the edges. Leave the cookies to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.