Instead of trying to form sticky cookie dough by hand or on a spoon to make “drop” cookies that seem to crumble, I’ve developed a quick way to make cookies that “stay together”.
What you get is a crispy on the outside, chewy on the inside perfectly shaped cookie that transports well ie, in a snack bag for hiking. You don’t have to worry about them falling to pieces, and they make great tea dippers.
I had some canned santa rosa plum preserves on the shelf, so have incorporated some into this recipe, though any unsweetend home canned fruit of berry would do.
Melt in medium heat:
1 c canned santa rosa plum preserves
1 c unpasteurized honey
1/2 c coconut butter
When melted, remove from heat & stir in:
2 tsp psyllium powder or 2 T psyllium flakes (if using home milled flour as I do, or gluten free flour).
1 T tapioca starch or any starch of choice
2 T ground flax seed
1 T organic black strap molasses (I add this ingredient every chance I get, as I am low in iron)
1 tsp baking powder
1 c unsweetened cocoa powder
5 c home milled flour (I use a mix of: spelt, oat, rye & buckwheat)
1/4 tsp clove
1 tsp cinnamon
Mix well, and knead the dough after you’ve mixed as much as possible with your spoon. Kneading will make a stronger dough.
Divide the dough into four.
Roll each portion into a log. I use a piece of plastic wrap for this process, making it very easy to roll the dough into a 1 1/2″ wide log.
Remove log from plastic wrap, and cut into 1/2″ slices with a sharp knife.
Place slices on a lightly greased cookie sheet.
Bake in pre heated oven 375f/19 minutes.
Cool on wire cooling rack before storing.
Makes approx 76 2″ rolled cookies.
Stores well in the fridge or freezer.