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our gift to you

Feed them right from the start


Spooky Spelt Cookies

Serves: 30|Prep: 30 minCook: 10-15 min

Vegetarian Nut Free Wheat Free Egg Free

Serves: 30|Prep: 30 minCook: 10-15 min

With only a handful of ingredients, these Spooky Spelt Cookies are sure to become a staple in your kitchen. Spelt is an ancient grain with a slightly nutty flavor, but it’s also high in protein and fiber, so these cookies are supercharged and ready to satisfy cravings. I’ve decorated these for Halloween, but you could theme them for any special occasion!

Ingredients

Method


2/3 cups coconut sugar
2 ½ cups whole meal spelt flour
2 tbsp maple syrup (optional)
½ tsp baking powder
pinch of Himalayan rock salt
1 ½ cups unsalted butter, cubed
3.5 Oz dark chocolate (>70%), melted
1. Preheat oven to 320°F and line two baking trays with baking paper.
2. Place the coconut sugar in a high-speed food processor or blender and blend until it reaches a powdery consistency.
3. Place all the ingredients (including the powdered coconut sugar) in a high-speed food processor and process until you reach a crumbly/doughy consistency.
4. Press dough together and knead for a few mins, using your hands. Form a ball and refrigerate in an airtight container for half an hour to an hour.
5. Take out of the fridge and roll dough out on a well-floured surface, using a rolling pin or place dough in between 2 sheets of baking paper and roll out to 0.2". Remove top baking sheet.
6. Using a cookie cutter, cut shapes and place on lined baking trays. Bake for 10-15 mins.
7. Remove from oven. The biscuits will be soft to touch so allow to cool before eating so they can harden up.
8. Once biscuits have cooled, draw spooky faces or skeletons onto them, using a wooden skewer and melted chocolate.
9. Place in the fridge until chocolate hardens, then store in an airtight container.

Tip:
For a gluten-free version swap the spelt flour for 2 ¾ cups (365g) Wholesome child gluten-free flour mix (1 cup millet flour/1 cup buckwheat flour/ ¾ cup arrowroot). Serve immediately. Store in an airtight container for up to 2 weeks or freeze for up to 4 months.


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