Yet another delicious, whole grain, cut-out cookie recipe

Course Dessert, Snack
Prep Time 10 minutes
Cook Time 12 minutes
Resting time 1 hour
Total Time 22 minutes


  • 1 stick (ca 100g) butter cold
  • 1/4 cup (50g) coconut oil cold
  • 1 cups (250g) whole grain spelt flour
  • 1 tsp baking powder
  • 1/3 cup (65g) coconut or muscovado sugar
  • few tbsp cold plant milk if needed
  • 3 tbsp cacao powder optional
  • 1 tbsp gingerbread spice optional
  • 1 tsp maca powder optional


  1. Cut the butter in little cubes, add in coconut oil, sugar & flour. Add spices of your choice; gingerbread or cacao.. or both.

  2. Make a dough, first using a handmixer - finish it off with kneading. Add plant milk if needed; if oyu can't form a dough.

  3. Keep a dough in a fridge for an hour (or overnight), airtight.

  4. Preheat the oven to 350°F/180°C

  5. Dust the working surface with flour (you can add a bit of ground almonds, for additional taste kick), roll the dough out to 1/2′ thickness.

  6. Fun time; cut them out with cookie cutters.

  7. You know the drill; re-roll the rest of the dough to cut out more cookies until you’re out of the dough.

  8. Bake for ca. 12 minutes, till they’re lighty brown – don’t overbake them.

  9. They will be squishy when freshly out of the oven – carefully not to break them (I use cake server), take them out & let them cool down.

  10. Enjoy!