The Golden Prince of a Cookie

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

Soak
1/2 cup boiling water
1/2 cup raisins
Pinch of saffron threads
Dry
2 cups oats
1 cup spelt or sorghum flour*
1 cup almond flour
1 teaspoon ground cardamom
1 teaspoon ground turmeric
1/2 teaspoon ground clove
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cups raw pistachios
Wet
3/4 cup maple syrup
1/2 cup coconut oil, melted
1/2 cup olive oil
1 tablespoon vanilla extract
zest of one orange 

Makes 16 cookies

* Spelt is not a gluten-free flour, but it is a type of wheat that is better tolerated than regular wheat flour. Sorghum flour is gluten-free

Instructions

1.  Preheat oven to 350ºF/180ºC. Cover two cookie sheets with parchment paper or spray with coconut oil.
2.  Soak raisins in ½ cup boiling water with a pinch of saffron for 15 minutes while you make the cookies dough.
3.  In a large bowl combine oats, spelt flour, spices, baking powder and salt.
4.  In a separate microwave safe bowl, combine maple syrup and coconut oil. Heat until melted. Stir in vanilla and orange zest and add in the soaked raisins with the soaking liquid. Add dry ingredients to the wet and stir until a wet dough forms. Refrigerate dough for 30 minutes.
5.  Form cookies using 2 tablespoons of chilled dough rolled into balls. Place cookie balls onto cookie sheets, gently flatted to 3/4 inch (2 cm) thick. Make sure they are shaped into round cookies 1 inch (2,5 cm) apart to allow for spreading.
6.  Bake 14-16 minutes or until the cookies have browned a little.

Photos by Milkshake Creative and Brian Byllesby

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