Ingredients:
2 cups whole spelt flour (approximately 250 grams)
2 teaspoons baking powder
2 tablespoons coconut sugar
1 tablespoon ground flaxseed
1 teaspoon cinnamon
1 teaspoon ground nutmeg (optional)
6 tablespoons honey
2 tablespoons unsweetened applesauce
¼ cup grapeseed oil or mild olive oil (60 ml)
1 teaspoon vanilla extract
1 teaspoon lemon juice
Powdered sugar for serving (optional)
Instructions:
1. Preheat your oven to 175°C (347°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the whole spelt flour, baking powder, coconut sugar, ground flaxseed, cinnamon, and nutmeg.
3. Add the honey, applesauce, oil, vanilla extract, and lemon juice to the dry ingredients.
4. Mix and knead lightly with your hands just until you achieve a uniform dough that can be shaped into balls. Avoid over-kneading.
5. Divide the dough into approximately 20 portions and roll each into a small ball.
6. Arrange the balls on the prepared baking sheet with slight spacing between them.
7. Bake for exactly 11 minutes. The cookies may appear slightly soft when removed from the oven—this is normal. They will firm up as they cool.
8. Allow to cool completely before optionally dusting with powdered sugar.
Resist the "Just Two More Minutes" Temptation
The greatest challenge is seeing cookies that still feel soft and leaving them in the oven a bit longer. In this case, it's better to stop on time. Overbaking will transform these soft cookies into drier ones.
Storage Tips:
Once the cookies have cooled completely, transfer them to an airtight container.
At room temperature, they'll keep for up to 5 days; in the refrigerator, even longer. You can also freeze them in a sealed container for up to 3 months and thaw at room temperature.
Honestly, if they actually make it to the freezer, you've hidden the container exceptionally well.
Enjoy, and happy holidays!
