This is another recipe which needs a bit of work on it to perfect it, but it's broadening the range of things I can bake without using butter or other saturated fats. The only problem with this recipe was that the mixture was a bit sloppy, so spread too far during baking. It shouldn't take much adjustment to put that right.
I took the recipe from Cookie Madness, but made a few changes to accommodate what I had in the store cupboard, and the various dislikes of some family members. I used spelt instead of wholewheat flour, and medium oatmeal instead of rolled oats. I also took out the pecans and added dried sweetened cranberries instead.
The dough was too soft to shape by hand, so was spooned out onto a baking sheet; this may have been because of the changes I made to the flour and oats, as the recipe suggests the dough is stiff. The cookies spread quite a bit during baking, so were quite thin when cooked, but still with a good chewy texture and that unique indescribable flavour that comes from spelt.