MorgenStund' Cookies with Cranberries
Ingredients for 30 cookies
| 75 g | MorgenStund' (do not cook) |
| 100 g | spelt wholemeal flour (type 1050) |
| ½ packet | Weinstein baking powder |
| 1 pinch | sea salt |
| 125 g | butter |
| 100 g | peanut butter |
| 80 g | agave syrup |
| 30 g | dark chocolate, grated |
| 30 g | peanuts, chopped |
| 50 g | cranberries, chopped |
Preparation
Preheat the oven to 180 °C. Mix the MorgenStund' with flour, baking powder, sea salt, agave syrup and peanut butter in a mixer. Add the chocolate, peanuts and cranberries. Let the batter rest in the fridge for about half an hour. Maybe add more flour if the batter is still too smooth.
Shape into balls with floured hands and press flat on to a baking tray covered with baking paper. Then shove into the oven and bake them for about 10 to 12 minutes at 180 °C.