I wanted to bake a delicious cookie that tasted good without having to smother it in icing.  These turned out really well after winging it yesterday afternoon.  They’re not too sweet and are scrumptious with a cuppa.

 

100g Coconut oil melted

100g Coconut Palm Sugar

Pinch salt

250g Sharpham Park Spelt Flour

½  teaspoon bicarbonate of soda

1 teaspoon baking powder

1 teaspoon coffee extract 

9 Tablespoons dairy free milk (I used Soy)

 

180 degree oven.

 

Beat together the coconut oil and coconut palm sugar until smooth and creamy.  Add the salt, bicarb, coffee extract and baking powder.  Mix.  Add the spelt flour a bit at a time whilst mixing in the milk too.  It should form a dough that easily comes together, not too sticky.  Roll out on a floured surface, cut out shapes and place on a baking tray or baking parchment.  Bake for approximately 10 minutes depending on the thickness you have chosen to make your cookies.  The thicker they are the longer they will take to bake.  If you want crispier cookies, make them thinner.