¾ cup spelt flour
¼ cup arrowroot powder or oat flour (I use arrowroot)
½ t baking powder
1/8 t sea salt
3 T extra light olive oil
¼ cup natural liquid sweetener (I use pure maple syrup)
1 T vanilla
Preheat the oven to 350 degrees. Line a baking sheet with parchment or brush it with oil.
Mix dry ingredients. In another bowl, whisk wet ingredients together and add to dry. Stir well and form a smooth ball of dough. Roll dough out quite thin (up to 1/8 inch) between sheets of waxed paper (dust the bottom sheet liberally with arrowroot powder or flour).
Cut 3-inch rounds with scalloped cookie cutters and transfer to baking sheet. Bake until golden around the edges and underside, 8 – 12 minutes. Transfer baking sheet to a cooling rack.
Fruit-filled Cookies: With tiny hors d’oeuvre cutters, cut a small round scallop shape or a crescent moon shape out of the center of half the larger round scallop shapes, After baking, fill cookies with colorful jam.