Step 1

Preheat oven to 380°F and line a cookie sheet with parchment paper or a silicone mat.

Step 2

Add the oats to a food processor and process until they have a course flour like consistency.

Step 3

Add the spelt flour, salt, baking powder and sugar and pulse a few times to combine.

Step 4

Add the coconut oil and process until well combined.

Step 5

Gradually add the milk one tablespoon at a time until a smooth dough forms. It will start balling up and if you touch it, it will feel slightly tacky. I used 7 tablespoons but this will vary.

Step 6

Dust your work surface with some flour. You can use more spelt flour or all purpose is fine.

Step 7

Transfer the dough to floured surface and lightly sprinkle it with a bit more flour.

Step 8

Roll out the dough until it is about 3mm thick.

Step 9

Use cookie cutters to cut into rounds. If you don't have cookie cutters then the top of a mason jar does a great job.

Step 10

Place on the cookie sheet . They don't spread so you don't need to leave a lot of room around each one.

Step 11

Bake for 12 - 15 minutes or until just starting to turn golden brown on the edges and bottom. They will still feel very slightly soft in the middle if you push with a finger but that is fine. As they cool they will firm up and go crisp.

Step 12

Place on a cooling rack and leave to cool completely before eating. They aren't at their best when warm.

Step 13

Store in an airtight container once completely cool.