Preparation time: 2 hours

Cooking time : 30 min

Ingredients for 20 cookies:

250g whole spelt flour, 7 g dry yeast, a pinch Himalaya salt, 1 Tsp ground cumin, 1 Tbsp ground coriander seeds, 1 Tsp ginger powder, 1 Tbsp cinnamon powder, 1 Tsp ground cardamon, 1 Tbsp ground fennel seeds, 3 Tbsp cocoa powder, 2 Tbsp growing flax seeds, 3 Tbsp roasted and ground sesame seeds( as oil replacement), 2 Tbsp roasted and ground pumpkin seeds( as oil replacement), 2 Tbsp grounded walnuts, 100 g raisins, 300 g dates chopped, 1 Tbsp whole sesame seed(to remain visible),  2-3  cups warm water or warm soya milk.

Directions:

Place in a large pan all the dry ingredients, flour, yeast and  the grounded seeds and mix them well.  Add the warm water or milk, the dates and the raisins and mix them all together. The composition should not be too dry or too soft. Let it for 1 hour to stay covered in room temperature, it should double the size in this time.

Prepare the oven for baking heating it up to 180 degrees Celsius.

In a tray, on cooking paper, using a tablespoon make small balls a bit bigger than the size of a walnut, smash them easy with the spoon and fill up the whole tray. Cook them in the oven for 20-30 minutes. After it, let them to cool down and later cover them, so they don’t get dry.