In a mixing bowl whisk together:
3/4 c. Summers Sprouted Spelt Flour
1/4 tsp. baking soda 1/4 tsp. baking powder
1/4 tsp. sea salt
Add and mix well:
1/2 c. soft butter or ghee
1/2 c. hazelnut butter
1/2 c. maple syrup
2 large eggs 1 tsp. vanilla extract
Add and mix well:
1 c. organic dried cranberries
1 c. chopped organic dried ginger
3/4 c. organic quinoa flakes
2/3 c. organic shredded coconut
1/2 c. chopped organic hazelnuts
Drop by teaspoonful onto a greased cookie sheet.
Bake at 350 for 12 minutes. Remove immediately & cool on rack.
Hazelnut Cookies
Ingredients
- 3/4 c Summers Sprouted Spelt Flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/2 c soft butter or ghee
- 1/2 c hazelnut butter
- 1/2 c maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 c organic dried cranberries
- 1 c organic dried ginger
- 3/4 c organic quinoa flakes
- 2/3 c organic shredded coconu
- 1/2 c chopped organic hazelnuts
Instructions
- In a mixing bowl whisk together: 3/4 c. Summers Sprouted Spelt Flour, 1/4 tsp. baking soda, 1/4 tsp. baking powder, 1/4 tsp. sea salt
- Add and mix well: 1/2 c. soft butter or ghee, 1/2 c. hazelnut butter, 1/2 c. maple syrup, 2 large eggs, 1 tsp. vanilla extract
- Add and mix well: 1 c. organic dried cranberries, 1 c. chopped organic dried ginger, 3/4 c. organic quinoa flakes, 2/3 c. organic shredded coconut, 1/2 c. chopped organic hazelnuts
- Drop by teaspoonful onto a greased cookie sheet.
- Bake at 350 for 12 minutes. Remove immediately & cool on rack.
