100% Whole Wheat Flour Macrobiotic Cookies

1. 1

   Roughly chop the raisins and walnuts.

2. 2

   Add the beet sugar to the whole wheat flour and gently mix together (you don't have to sift the flour here).

3. 3

   Drizzle in the olive oil.

4. 4

   Next, add the water a little at a time and mix with your hand until the mixture forms into a ball.

5. 5

   The mixture should have the consistency of an earlobe (aim for the same consistency as shiratamako mixed with water when preparing dango).

6. 6

   Add in the walnuts and raisins from Step 1 to complete the mixture.

7. 7

   Form the dough into cookie shapes using a tablespoon and transfer them to a baking tray.

8. 8

   Bake in an oven preheated to 170C for 15-20 minutes.

9. 9

   Once the moisture has gone they're ready.

* Per serving · 4 servings · Values may vary.

No additional tips available.