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Lemon-White Chocolate-Almond Cookies
In a bowl, combine;2 1/2 cups of white spelt* flour
1 tsp baking soda
1/2 tsp sea salt
In mixing bowl, combine;
1/2 cup of softened organic salted butter
1 1/4 cup of Succanet* or Rappadura*
1 egg
juice of one lemon
zest from 2 lemons
1 tsp of vanilla
1/4 tsp of almond essence
Mix by hand or with blender.
Add wet to dry along with;
3/4 cup of Sunspire organic white chocolate chips
1/2 cup of chopped toasted almonds
3 T of toasted sesame seeds, optional
Stir well and drop by spoonful onto buttered cookie sheet. Bake at 350 for 12-15 minutes.
* Succanet and Rappadura are a natural sugar option. They are brown in color as they still have the molasses, vitamins and minerals intact. They are a low glycemic option to white sugar which can help prevent tooth decay and diabetes.
*Spelt flour is an ancient wheat hybrid that most people digest easier than the much over used common varieties of wheat in North America. It has slightly less gluten which will make your baked goods come out slightly more crumbly but as it is so much better for you, who cares?
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