Hi Energy Cookies

By: VitaSpelt

This versatile recipe produces one dozen raisin cookies, one dozen peanut butter-coconut cookies, and one dozen chocolate cookies - something for everyone! Better yet, with their wholesome ingredients, these treats will not only satisfy your sweet tooth, but also supply you with the energy you need for your busy life.

Ingredients

1/2 cup plus 1 tablespoon canola margarine, divided
1 1/4 cup spelt flakes, toasted
1/2 teaspoon ground allspice
1/2 cup turbinado sugar, or other sweetener
1 egg, or substitute
1/4 teaspoon vanilla extract
1/2 cup whole grain spelt flour
1 teaspoon baking powder, non-aluminum
1 cup hazelnuts, finely ground
1/4 cup dark raisins, chopped
2 tablespoons smooth peanut butter
1/4 cup coconut, finely grated
1/4 cup bittersweet chocolate, grated

Instructions

Preheat the oven to 350 degrees F. Line a 16-x-14 inch cookie sheet with baking paper, and set aside.
Place 1 tablespoon of the margarine in a 10-inch skillet, and melt over medium heat. Add the spelt flakes, and sauté, stirring constantly, until the flakes are lightly browned. Sprinkle the allspice over the flakes, and mix well. Remove the pan from the heat, and set aside.
Place the remaining 1/2 cup of margarine in a 2-quart bowl, and, using an electric mixer set at medium speed, cream the margarine until light and smooth. Add the sugar, egg, and vanilla, and continue to cream for 2 minutes, or until the mixture is creamy. Set aside.
Place the flour and baking powder in a 1-quart bowl, and stir to mix. Add the flour mixture, the spelt flakes, and the nuts to the margarine mixture, and use a wooden spoon to stir the ingredients into a dough.
Divide the dough into 3 equal portions, placing each portion in a separate bowl. Add the raisins to the first portion, the peanut butter and coconut to the second portion, and the chocolate to the third portion. Then knead each piece separately by hand, just enough to completely mix in the flavoring of the ingredients.
Using a wet spoon, cut 1 tablespoon from the dough. With wet hands, roll the dough into a ball. Place the ball on the prepared sheet, and, using the back of a fork, flatten it until it forms a 1 1/2- inch cookie. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
Bake on the middle oven rack for 12 to 15 minutes, or until brown. Allow the cookies to cool on the sheet for 5 minutes. Then transfer the cookies to a rack, and cool completely before serving or storing in an airtight container.