These cookies from our first cookbook are a crispy treat that will be warmly welcomed at the holiday cookie exchange. ¾ cup unsalted butter ¾ cup Sucanat or brown sugar 1 egg ¼ cup blackstrap molasses 1 tsp vanilla extract 2¼ cups spelt or gluten …
This is one of my must-have favourites for the holidays. They have a bit of a bite, which I find is a nice contrast to traditional sweet treats. 1½ cups spelt or gluten free flour ¾ cup organic cocoa Pinch sea salt ½ tsp freshly …
I created these delicious little morsels for clients here this past weekend and they were a big hit.
1 cup organic peanut butter
1/3 cup coconut sugar
1/3 cup raw cane sugar
1 large egg
1 teaspoon baking soda
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon salt
1/2 cup hemp hearts
1/2 cup chocolate chips
1 tbsp. raw cacoa nibs
Preheat the oven to 350°F.
In a bowl, cream peanut butter with sugars.
Add egg, baking soda, maple syrup, vanilla extract, and salt. Mix well, then stir in remaining ingredients.
With a teaspoon, scoop out small portions of dough and roll them into balls between your palms.
Place them about an inch-and-a-half apart on a parchment lined cookie sheet.
Bake in the preheated oven for 10-12 minutes, until lightly browned but still soft in the middle.
Let the cookies cool for a few minutes on the cookie sheet before removing to a rack to cool completely.
Makes about 30 cookies.