Spelt and Molasses Cookies

Make 16 cookies
by Tenina Holder

These little healthy numbers remind me of those pfeffernuse cookies you buy in packets at Christmas time...sort of. They are a bit more dense, and totally yummy cold from the fridge with the chocolate all nice and hard. In fact I would go so far as to suggest coating the entire cookie, but that is a bit of a pain...up to you.

The kids will like these. You will like these. Your German/Danish/Dutch grandmother will like these. (Assuming you have one!)

Christmas or no Christmas, enjoy!

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  • 55 g rolled oats
  • 1 cinnamon stick
  • 1 tbsp ground ginger
  • 4 cloves
  • 1 tsp Pink Salt Flakes pink salt flakes BUY
  • 2 tsp baking powder
  • 60 g coconut oil
  • 60 g organic molasses
  • 60 g pure maple syrup
  • 180 g white spelt flour
  • 20 g boiling water
  • melted dark chocolate to decorate
  • crushed nuts to decorate



Preheat oven to 180°C and line a baking tray with paper.


Place oats, spices and salt into Thermomix bowl and mill 10 sec/speed 10.


Add remaining ingredients except chocolate and nuts and blend 10 sec/speed 5.


Roll mixture into balls (approx 16) and flatten slightly using your fingers.


Bake 10 minutes until dark just cooked around the edges. Remove and cool completely.


Dip half of each cookie into melted chocolate and then into crushed nuts. I used pistachios for their brillianon the cookies.


I used pistachios for their brilliant colour, I whizzed them 3 sec/speed 6 and then put them through a sieve so that I got rid of the dust which tends to look less pretty on the cookies.

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