Those cookies, crispy and chewy, are loaded with spelt flakes, wheat germ, chopped nuts, chocolate and dried fruit. They are so freaking good. Rolled spelt flakes offer an excellent source of dietary fiber, protein, vitamin B1 and niacin. They are a delicious and healthy alternative to rolled oats in baked goods, homemade muesli, or even in salads!
Recipe adapted from Better Home Garden
- 50 g Butter, softened
- 80 g Brown sugar
- 70 g Granulated sugar
- 1 tsp Ground cinnamon
- 1/2 tsp Baking soda
- 1/8 tsp Salt
- 1 Egg
- 1 tsp Vanilla
- 90 g All-purpose flour
- 90 g Rolled spelt
- 30 g Wheat germ
- 70 g Dark chocolate, finely chopped
- 50 g Dried cranberries
- 50 g Chopped walnuts, toasted
- Preheat oven to 180C/350F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally.
- Beat in egg and vanilla until combined. Beat in flour. Stir in rolled oats, wheat germ, chocolate, cranberries, and walnuts. Drop dough by rounded teaspoons 2 inches apart onto baking trays lined with parchment paper.
- Bake for 10 minutes or until tops are lightly browned. Let cookies cool on cookie trays for 1 minute. Transfer cookies to wire rack to cool. Makes about 30 cookies.