Prep 10 mins
Cook 10 mins
I found this recipe on the internet while doing a search for "mesquite powder," which I bought to make Crock Pot Pulled Pork (Crock Pot Pulled Pork Tacos and then Some, which I recommend). Intrigued by the unusual ingredients, I have not been able to identify the original source, but have subsequently modified the recipe anyway. As cookies go, these are nutritious - the honey and mesquite have a wonderful caramel rich synergy and the cookies form an attractive crackle pattern like gingersnaps. Be careful not to overbake - watch carefully and go on the light side of done when you take them out. I used "raw organic mesquite powder" by Health Matters, found at my local health food store.
- 1 cup spelt flour or 1 cup kamut flour
- 1⁄4 cup mesquite powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon sea salt
- 1⁄4 cup unbleached cane sugar
- 1⁄2 cup dark brown sugar
- 1⁄4 cup butter, softened to room temperature
- 1 egg
- 1 teaspoon vanilla
- 2 teaspoons honey
- 1⁄4 cup dark chocolate, good quality chopped fine (or small chocolate chips)
- Cream together butter and sugars, beat in egg, vanilla and honey. Combine dry ingredients and gradually beat into butter mixture. Stir in chopped chocolate. Drop by tablespoonsful onto cookie sheet lined with parchment or silicone sheet (allow plenty of room for them to spread). Bake at 375 degrees Farenheit (350 degrees in convection oven). Bake approximately 10 minutes, depending on size and oven (see above comments).