Cranberry Lemon Cookies

This cookie is crunchy, crispy, nutty, chewy and light.  I love the lemon and cranberry flavor along with the crunchy nuts.


1 cup whole wheat flour
¾ cup spelt flour
¾ cup oat flour
2/3 cup sunflower seeds
2/3 cup roasted peanuts, chopped
2/3 cup pumpkin seeds
1 t. baking soda
1 t. salt
½ cup applesauce
1 cup maple syrup
½ cup sesame tahini
1 cup dried cranberries
Zest from 2 lemons
¼ cup raw sugar


Preheat oven to 350 degrees.

In a large bowl add whole wheat flour, spelt flour, oat flour, sunflower seeds, peanuts, pumpkin seeds, baking soda and salt.  Mix all of the ingredients together well.

Add the applesauce, maple syrup, tahini, cranberries and lemon zest.  Stir well until everything is well blended.

Line 2 baking sheets with parchment paper.  Drop by rounded tablespoon on parchment paper.  Pour the raw sugar in a small flat bowl. Take a flat measuring cup and get the bottom side wet then place it in the sugar and use to flatten cookie then repeat.

Bake for 15 to 16 minutes until they brown nicely.  Let cool on baking sheet for a couple of minutes then remove to wire rack.  Serve with a glass of almond milk.