Nutberry Cookies

Name: Nutberry Cookies
Prep time: 10 min
Cook time: 12 min
Ingredients: 100 g smooth pistachio butter; 40 g ground almonds; 50 g honey; 150 g wholemeal spelt flour; 50 g coconut oil ((melted)); 25 g blueberries; 25 g raspberries

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Nutberry Cookies

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Prep Time 10

Cook Time 12

Servings: 9 cookies

Course: Snack

Calories: 214

Ingredients Method

Ingredients

100 g smooth pistachio butter
40 g ground almonds
50 g honey
150 g wholemeal spelt flour
50 g coconut oil (melted)
25 g blueberries
25 g raspberries

Method

Preheat the oven to 170°C, fan setting.
Line a baking tray with greaseproof baking paper.
Place all of the ingredients, apart from the berries, in a bowl and mix well with a spoon.
Once combined, add in the berries gently, so that the blueberries mix in, but don’t burst or break. The raspberries will likely mash a bit and that’s ok.

If you use mini toddler cookie cutters, add the blueberries after shaping the cookies – the cutters are usually too small and might burst the berries.

Using a tablespoon, scoop out some of the mixture. Shape it into a ball, and then flatten it gently with your hand. Place it in the baking tray. Repeat with the rest of the mixture, leaving a little space between each cookie.
Bake for 12-14 minutes until golden.

Once cool, keep them in an airtight container.