Ingredients
1 1/4 cups spelt flour
1 cup rolled oats
1/2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup natural cane sugar
1 large egg
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate
Flaky sea salt, optional
Preparation
Whisk together spelt flour, oats, and salt. Beat together butter and sugar on high speed until fluffy, about 3 minutes. Add egg and vanilla; beat to combine. Reduce speed to low; add flour mixture to combine. Gather dough in plastic wrap; form into a rectangular disk and refrigerate until firm, at least 1 hour and up to 1 day.
Preheat oven to 325 degrees. On a floured surface, roll out dough to a scant 1/2-inch thickness; cut into 2-inch squares. Place 1 inch apart on two parchment-lined baking sheets. Bake until firm to the touch and golden around edges, 24 to 26 minutes. Let cool completely.
Melt chocolate. Dip each cookie diagonally in chocolate; sprinkle with flaky salt, if desired. Refrigerate on parchment-lined sheets until just set.
