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Chewy, moist and well balanced, these fibre-rich cookies boast natural sweetness from grated Cripps Pink apple and dried cherries, and provide a source of whole grains. The perfect nut-free lunchbox stuffer, they are sweet and delicious to boot.
1 cup grated Washington Cripps Pink apples
1/2 cup butter
2/3 cup lightly packed brown sugar
1/2 cup whole wheat flour
1 1/2 cups spelt flakes
1 tsp baking powder
1/2 tsp each baking soda and salt
1 tsp ground ginger
1/4 tsp cinnamon
1/3 cup hulled millet
1/3 cup dried cherries or cranberries
1.) Preheat oven to 325°F (160C).
2.) Squeeze any excess liquid from grated apples and set aside.
3.) In bowl, beat butter with brown sugar until fluffy. Add egg and beat until light. Stir in apples.
4.) In separate bowl, whisk together flour, spelt flakes, baking powder, soda, salt, ginger and cinnamon. Fold into butter mixture just until combined. Sprinkle in millet and cherries and stir to combine.
5.) Drop the batter by the tablespoon (15 mL) at least 2-inches (5 cm) apart on a parchment lined baking sheet, flattening tops slightly. Bake in preheated oven until golden and set, about 10 minutes. Let cool completely on parchment before transferring to rack. Cookies will be set but very tender and have a muffin-like texture. For crispier cookies, bake for 12 minutes until deep golden. Repeat with remaining batter.