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Nutberry Cookies

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Prep Time 10 minutes
Cook Time 12 minutes
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
 

  1. Preheat the oven to 170°C, fan setting.
  2. Line a baking tray with greaseproof baking paper.
  3. Place all of the ingredients, apart from the berries, in a bowl and mix well with a spoon.
  4. 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.
    5. 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.
  5. 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.
  6. Bake for 12-14 minutes until golden.
    7. Once cool, keep them in an airtight container.