Mix together:
2 c. Summers Sprouted Spelt or Sprouted Wheat Flour
1/2 c. milled flaxseed
1 1/2 tsp. baking powder
1/2 tsp. salt (opt)
Mix separately and add to flour:
1 c. Rapadura or Sucanat
1/2 c. coconut oil
1 egg
1/4 c. water
1 tsp. vanilla
Add 1/2 c. chopped nuts (opt)
Drop sticky dough onto parchment or greased cookie sheets
and press flat with fork.
Bake at 350 for about 25 minutes or until lightly browned.
Birdseed (Flaxseed) Cookies
Ingredients
- 2 c Summers Sprouted Spelt or Sprouted Wheat Flour
- 1/2 c milled flaxseed
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 c Rapadura or Sucanat
- 1/2 c coconut oil
- 1 egg
- 1/4 c water
- 1 tsp vanilla
- 1/2 c chopped nuts (opt)
Instructions
- Mix together: 2 c. Summers Sprouted Spelt or Sprouted Wheat Flour, 1/2 c. milled flaxseed, 1 1/2 tsp. baking powder, 1/2 tsp. salt (opt)
- Mix separately and add to flour: 1 c. Rapadura or Sucanat, 1/2 c. coconut oil, 1 egg, 1/4 c. water, 1 tsp. vanilla
- Add 1/2 c. chopped nuts (opt)
- Drop sticky dough onto parchment or greased cookie sheets and press flat with fork.
- Bake at 350 for about 25 minutes or until lightly browned.
