Breakfast Cookies

Ingredients

• 400g / 14.1 oz Spelt flour
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 0.5 tsp Ground cinnamon
• 110g / 3.9 oz Coconut oil
• 100ml / 3 oz Coconut milk
• 120g / 4.2 oz Raspberry spread
• 1 tsp Apple cider vinegar

Preparation

1. 1. Preheat the oven to 180°C and line a baking tray with parchment paper.
2. 2. Mix spelt flour with baking powder, baking soda, cinnamon, and a pinch of salt. Then add coconut oil, coconut milk, raspberry spread, and vinegar and knead everything by hand into a dough. Wrap the dough in cling film and chill for about 15 minutes.
3. 3. Divide the dough into 12 portions and form each portion into a ball with lightly floured hands. Place the dough balls on the tray and press flat. Brush the cookies with coconut milk and dust with cinnamon.
4. 4. Bake the cookies in the oven on the middle rack for 13 to 15 minutes.
5. 5. Remove and let cool completely on a wire rack. Fresh fruits like strawberries, raspberries, or bananas go well with them.