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For some people, spelt is more digestible than other wheats, and it contains more protein and fiber. Most importantly, it is rich in carbohydrates called mucopolysaccharides, which stimulate the immune system. All that aside, these are delicious – and somewhat elegant – cookies.

Makes 2 dozen

1 cup spelt flour
1 cup pecan halves
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
2 tablespoons unsalted butter, at room temperature
¼ cup maple syrup
1 teaspoon vanilla extract
2 tablespoons sunflower oil

1. Preheat the oven to 350 degrees Fahrenheit. In a food processor or blender, combine the flour, pecans, baking soda, and sea salt. Pulse until the pecans are finely chopped.

2. In a large bowl, beat together the butter and maple syrup with a wooden spoon until light and blended. Beat in the vanilla, then add the oil in a slow stream, beating well. Add the dry ingredients and stir with the wooden spoon until blended. Drop the dough by rounded teaspoons onto a buttered cookie sheet.

3. Bake for 12 minutes or until the cookies are just beginning to brown around the edges. Transfer to a wire rack and let cool before eating.
From “The Swiss Secret to Optimal Health,” by Thomas Rau, MD, with Susan Wyler. Berkley Books 2009. Reprinted by permission.

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