Autumn Harvest Cookies

This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.

The flavor of these cookies will depend on the flour you use. Try a combination of flours for a power-packed, distinctive taste. Makes about a dozen cookies.

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Autumn Harvest cookies on a plate
 ½ cup wild rice flourhttps://www.sweetgrasstradingco.com/recipes/wild-rice-flour/
 ½ cup Ramona Farms fine cornmeal or corn flour
 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
1

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.

Ingredients

 ½ cup wild rice flourhttps://www.sweetgrasstradingco.com/recipes/wild-rice-flour/
 ½ cup Ramona Farms fine cornmeal or corn flour
 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

Directions

1

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.

Autumn Harvest Cookies
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