I first tasted these cookies a couple weeks ago when my step-mom whipped them up to have while I was visiting. I was warned by my Dad and brothers that they were kinda “blah”, but one bite later and all I thought was GREAT, more for me! These cookies are definitely not sweet in the traditional sense of a cookie, but then I’m not a fan of too sweet… I like to be able to taste flavours other than sugar.
The first one I had was tasty as is, but then we made tea to dunk them in… oh geez. So I ate another, and another… and possibly a forth. 😉 The cookies easily absorb the tea and get deliciously soft. So I suggest making yourself a nice cup of your favourite tea and treating yourself to one (or a few) of these perfect tea cookies.
Poppy Seed Oatmeal Spelt Cookies
- 1/4 cup poppy seeds
- 1/4 cup milk or non-dairy milk
- 1 tsp vanilla extract
- 2 cups organic all purpose, unbleached spelt flour (also called white spelt flour)
- 1/4 tsp sea salt
- pinch of baking soda
- 1 tsp baking powder
- 1 1/2 cups rolled oats or spelt flakes
- 1/2 cup unsalted butter at room temperature
- 1/2 cup grape seed oil or other vegetable oil
- 1 cup brown sugar lightly packed
- 1/3 cup white sugar
- 1 large egg
In a small bowl, combine the poppy seeds and milk. Set aside.
In a medium bowl, sift together the flour, salt, baking soda and baking powder. Grind the oats in a food processor or blender until coarse. Add the oats to the dry ingredients and stir to combine. Set aside.
In a large bowl, cream the butter and oil together. Slowly add the sugars and beat until fluffy. Add the egg and beat again until combined. Add the poppy seed mixture and beat until combined. Add the dry ingredients and beat on low until well blended. Cover and refrigerate the dough for at least 2 hours.
Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Generously flour a work surface and roll out dough to approximately 1/2 inch thick. Cut the dough into shapes using a round biscuit cutter or other shaped cookie cutters. Place 2 inches apart on cookies sheets and bake for 10 to 12 minutes or until edges are golden.