These cookies are sweet and crunchy at the same time while not having any processed sugar. If you want some fresh-made apple sauce this is mostly an autumn recipe. There are different kind of apples. A lot of the apples get harvested in autumn. There are also winter apples and apples that are suited to keep for very long (source: Veldverkenners). With apple sauce out of a jar you can make this recipe year-round and it’s done very quick.
For around 8 cookies:
– 125g spelt flour
– 125g apple sauce (recipe will follow)
– 50g peanut butter (recipe will follow)
– 25g dried apricots
– 25g roasted peanuts
Preheat the oven to 200°C or 392°F. Put a baking sheet on a baking tray.
Add the peanut butter and apple sauce to the spelt flour and mix it well (you don’t need a mixer). Chop the dried apricots into pieces and add with the roasted peanuts to the batter.
Make cookies with a table spoon or your hands on the baking sheet. Bake the cookies around 20 minutes. Let them cool at least 5-10 minutes before eating.
