Nutmeg is often a spice we reach for only during the holidays, but it can be used in so many ways year-round and is often overlooked for its high amounts of vitamins and trace elements.
In these cookies we combine this flavorful spice with coconut shreds and our favorite sweetener, coconut palm sugar, to create a soft, chewy cookie that will make your kitchen smell holiday-ready!
2 cups coconut shreds
1 cup One Degree Organics Sprouted Spelt Flour
1/2 cup One Degree Organics Quick Oats
1/2 cup coconut palm sugar
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp salt
1/8 cup + 2 Tbsp maple syrup
1/2 cup coconut oil, melted
4 Tbsp water
1/2 tsp vanilla
Preheat oven to 350 degrees F. Line two cookies sheets with parchment paper; set aside.
In a large bowl whisk together the first 7 ingredients. Add in the remaining 4 liquid ingredients and mix until combined. If the dough is a little dry, add water or a little maple syrup a teaspoon at a time.
Divide the dough and roll small portions into balls. Place the cookies on the prepared baking sheets, leaving enough room for them to spread when baking.
Flatten the balls slightly and bake for 12-15 minutes until lightly golden. The cookies should still be very soft when taken out of the oven. Over-baking them will make them crispy (great for ice cream sandwiches!).