Almond Spelt Cookies

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Votes: 13
Rating: 4.38
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Servings 18servings
Prep Time 10minutes
Cook Time 14 - 16minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Quick, easy and whole-grain cookies will be a hit with everyone. Adapted from a recipe by Jennifer McGruther.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 13
Rating: 4.38
You:
Rate this recipe!
Servings 18servings
Prep Time 10minutes
Cook Time 14 - 16minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Quick, easy and whole-grain cookies will be a hit with everyone. Adapted from a recipe by Jennifer McGruther.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  2. Combine Bob’s Red Mill Light Spelt Flour, Almond Meal and salt.
  3. In a large bowl, beat butter and Bob’s Red Mill Evaporated Cane Sugar until light, about 2 minutes. Add egg and extracts and mix until combined. Add dry ingredients and mix until just combined.
  4. Scoop about 2 Tbsp of dough per cookie onto the prepared cookie sheet, leaving about 1 inch of space between. Flatten each cookie slightly.
  5. Bake until lightly golden, about 14 – 16 minutes.
  6. Let cool slightly before serving.
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