Maple Oat Cookies (from Whole Foods Market.com)*Makes 20-30 cookies depending on size*
2 cups rolled oats
3/4 cup plus 2 Tbsp. of spelt flour (or just 3/4 c. all-purpose or whole wheat pastry flour)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 cup real maple syrup
1/2 cup oil
2 tsp. vanilla extract
Preheat oven to 350*.
Place oats in a saucepan and toast over medium-high heat, stirring frequently, until oats are slightly golden and fragrant. Remove from heat and stir in flour, cinnamon, nutmeg, and salt. In a separate bowl, whisk together maple syrup, oil, and vanilla until combined. Add maple mixture to the oat mixture and stir until well combined. The dough will be warm.
Drop by rounded teaspoons onto a parchment lined baking sheet (or spray liberally with Pam). Gently flatten dough with wet fingers until they're only 1/4-1/2" thick.
Bake until golden brown, 15 minutes (but check frequently because they didn't always take this long. Start checking at 10 minutes). You don't want to over bake them but they need to be golden brown to be crunchy. A lighter cookie will stay softer/chewier.
Let cookies cool for a minute or two on the pan then transfer to a cooling rack to cool all the way.
