Well, at least I think so.
I had tried to convert the recipe used in my past white sugar and white flour eating life, but it just did not translate well. I saw another recipe online whose ingredients were fine, they just looked a bit dry to me, but it inspired me to give this classic cookie another chance.
Just make sure you don’t leave out half the Sucanat, they aren’t quite the same that way. 😉
1/2 cup Organic Palm Oil Shortening
1/2 cup Unrefined Coconut Oil
1 cup Sucanat
1/2 cup Maple Syrup
3 1/4 cups Whole Spelt Flour
2 teaspoons Cream of Tartar
1 teaspoon Baking Soda
1 teaspoon Salt
1-2 Tablespoons water, as needed
2 teaspoons Turbinado Sugar
1 1/2 teaspoons cinnamon
*Preheat the oven to 350 degrees Fahrenheit.
Combine the Shortening, Coconut Oil, and Sucanat in a large bowl and blend well. Add the Maple Syrup and blend to combine.
In a smaller bowl mix together the flour, Cream of Tartar, Baking Soda and Salt. Gradually mix the dry ingredients into the wet, adding water as needed. You will probably only need 1 Tablespoon of the water. Essentially, you want a dough that stays together and is not crumbly and not too wet.
Combine the cinnamon & sugar mixture in a small bowl. Form balls about 1 1/2 inches in diameter (I use a cookie scoop) from the dough and roll them in the cinnamon/sugar mixture before placing them on the cookie sheet.
Bake for 10 to 12 minutes. If using an ice cream scoop for extra large cookies increases the baking time to 15 minutes.
*Regarding the baking time and temperature. I use a baking stone, so I things seem to bake a little hotter. If using a metal cookie sheet you may need to raise the temperature 25 degrees, or possibly extend the baking time by a few minutes.