Julene's Spelt Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 2, 2013
Awesome cookies. I used coconut sugar instead of brown sugar and they tasted amazing
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Reviewed: Nov. 27, 2013
Very very dry. The first batch I did, I forgot to put the cookies on the lower rack for the first 5 min and cooked them the entire 10 min on the upper rack and they came out ok (but very dry as I already mentioned). For the second batch I did what the recipe said and cooked them on the lower rack the first 5 min and then on the upper rack for the last 5 min and they ended up burnt on the bottoms. I would suggest making sandwich cookies with these and filling the middle with fig jam or mashed dates to add a bit of wet to them. Also, if I were to redo them, I would only cook them on the upper rack for 8 min to keep them a bit more moist.
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Reviewed: Nov. 19, 2013
Great simple wheat free cookies. Be sure to use unsalted butter, otherwise they are a little too salty.They are lightly sweetened, which is nice, but I may add an extra 1/4 cup of brown sugar next time.
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Cooking Level: Intermediate

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Reviewed: Apr. 7, 2013
Yum! I used toasted almond slivers (chopped a bit) and a 50% more vanilla and salt, though it probably didn't need it. For fun, I made 15 bigger cookies and undercooked them by a couple minutes. Thanks for a great recipe with spelt flour!
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Reviewed: Jan. 4, 2013
I luv this recipe! Great for us because we don't use enriched bleached products. I didn't use nuts or chocolate chips. I close creamy almondbutter, but I will be using this again! Thanks
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Reviewed: Oct. 14, 2012
I enjoyed this cookie. I didn't have spelt flour so I used whole wheat and milled flax seed. Tasty, crispy, and not too sweet. They spread a little too much, though.
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