Almond Butter Cookies

200 G sprouted spelt berries or whole buckwheat (can also use any sprouted flour)

90 G coconut sugar – ¾ C

1 t baking soda

1 T cinnamon

250 G almond butter (made in the Thermomix with soaked almonds – see Almond Butter recipe)

60 G butter

2 eggs or Egg alternative (2 t psyllium in 90 G warm water soaked for about 2 minutes)

50 G chocolate chips (optional)

  1. Mill spelt 1 min/speed 10 for grain. Mill 20 sec/speed 10 for buckwheat. (can put soda and cinnamon in at this point).
  2. Add chocolate chips if using. Mix 6 sec/ speed 3. Set aside.
  3. Cream butter, nut butter, sugar and eggs (or egg replacer) speed 4-6 for 30 seconds (may need to scrape down)
  4. Add dry ingredients and mix on speed 4/reverse/20-30sec. Scrape down if necessary.
  5. Drop onto cookie sheet lined with parchment paper (can leave as is or press down with fork).
  6. Bake at 330 for 21-24 minutes.

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