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Oatmeal Spelt Jammies | Bake to the roots

Oatmeal Spelt Jammies

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:18
  • Total Time: 00:45
  • Yield: 12
  • Category: Cookies
  • Cuisine: Great Britain


Delicious small jam-filled streusel cookies. Easy to prepare and so good!


3.5 oz. (100g) rolled oats
5.3 oz. (150g) spelt flour
2.1 oz. (60g) raw cane sugar
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup (115g) butter, melted
1 tsp. vanilla extract
5.3 oz. (150g) jam (raspberry, blueberry, apricot etc.)


1. Preheat the oven to 350°F (180°C). Grease a muffin tin lightly and set aside. Melt the butter and let cool down again.
2. Add the rolled oats to a mixer or food processor and mix until you get a very coarse meal where you can still see larger bits. Add together with the spelt flour, raw sugar cane sugar, baking powder, and salt to a bowl and mix to combine. Add the melted butter and vanilla extract and mix everything with a fork until smaller and larger crumbles form. Add about 1 tablespoon of the crumbles to each well of the muffin tin and press to the bottom the get the base for the cookies. Add about a teaspoon of jam on top of each cookie base (try to stay in the center) and then add the remaining (smaller) crumbles around that jam fillings. Press the crumbles a bit down so they stick to the base and then bake for 15-18 minutes or until the crumbles got a nice golden color and the jam in the middle of the cookies is bubbling. Take out of the oven and let cool down for 6-10 minutes. Carefully remove the cookies from the muffin tin – loosen them first with a knife and then use a rubber spatula to get them out. Place on a wire rack to cool down completely. If the cookies crumble when attempting to remove them from the tin, wait a tad more until you can move them. Store in a tin box in a cool place.


Enjoy baking!