Tuesday, 25 October, 2011 12:40 Written by Sara
Sing along now, ”C is for cookie, and that’s good enough for me!” Love, love Sesame Street tunes!
Black currants? What’s that you ask? They look like tiny little raisins. When I bought my first container of currants I was a little hesitant. I’m not a big fan of soft raisins, prunes or apricots. Black currants, however, are sweet and have just the right texture for my palate.
I like to throw a handful of currants in salads, served over a stew, in a homemade sprouted trail mix and of course in, cookie batter!
These cookies are SWEET! Try to resist the urge to add chocolate chips. I promise you’ll love’ em.
2/3 cup of coconut oil (can use organic butter)
1 cup local maple sugar (can use sucanat)
1 1/4 cup of spelt or rice flour (I use both)
1 cup rolled oats
1/2 cup of coconut
1 tsp of aluminum free baking powder
1 tsp of aluminum free baking soda
1 cup of dried black currants
Blend the first three ingredients in a bowl really well. Mix remaining ingredients in a seperate bowl, except for currants. Add dry ingredients to the wet and mix well. Fold in the black currants. Place a spoonful of batter on cookie sheet. Press each cookie slightly down with a fork.
I bake these at 350 degrees for about 12 minutes. I use a pre-heated stone to bake mine so timing may vary. Be warned that these can over cook easily so keep watch.