Raspberry spelt cookies

Ingredients for 1 servings:

• 100 g spelt flour
• 30 g hazelnuts, grated
• 1 egg(s)
• 90 g raw cane sugar, organic
• 30 g apple, grated
• ½ tsp baking powder
• ½ tsp vanilla, ground or vanilla seeds
• 1 tbsp desiccated coconut
• 70 g raspberries, frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

lactose-free and fat-free

Beat the soft ingredients and sugar for 1-2 minutes with a hand mixer’s whisk. Then add the solid ingredients and mix with the dough hook. Carefully fold in the frozen raspberries, ensuring they remain intact. Using a teaspoon, place small heaps onto a baking sheet lined with baking paper and bake the cookies at 180 degrees Celsius (350 degrees Fahrenheit) for 25 minutes.