Print Options:

Autumn Harvest Cookies

Autumn Harvest cookies on a plate

 ½ cup wild rice flour
 ½ cup Ramona Farms fine cornmeal or corn flour
  cup Sunny Butter or sunflower butter
 1 pinch Sakari Botanicals salt of your choosing
 ¼ cup Passamaquoddy Maple maple sugar or 3 tablespoons Ioway Bee Farm honeyNote: If using maple sugar, add some extra sunflower butter to help form the dough
 2 tbsp Seka Hills Extra Virgin olive oil
 ¼ cup dried cranberries, cooked wild rice or chopped nuts

Preheat oven to 350°F. In a large mixing bowl, whisk together flour, Sunny Butter, and salt. Stir in maple sugar or honey, oil, and any of the other ingredients to make a stiff dough. Line a cookie sheet with parchment paper. Use a teaspoon and your hands to form 1-inch balls and place them about 1 inch apart on the baking sheet. Flatten slightly with your fingers. Bake until the cookies are slightly firm and browend at the edges, about 8 to 10 minutes. Enjoy warm or cool and store in an airtight container for about 3 days.