The Lovell Table

I am all about marking a new season or month with “themed” bakes and changing the ingredients I am using based on the time of year. These cookies are the perfect cookies to welcome February- plus I squeezed in some extra fiber and avoided granulated sugar so they aren’t quite as guilty as some sweet treats!

Ingredients

• 3/4 cup honey
• 1 cup + 2 tablespoons Rye Flour
• 3 tablespoons malt powder
• 1 cup all purpose flour
• 2 eggs
• 1 1/2 teaspoons vanilla bean extract
• 1/2 cup raspberries
• 1/2 cup unsalted butter at room temperature
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• 2 tablespoons coconut oil

Method

1. Heat oven to 375 degrees
2. Whisk together dry ingredients (flours, salt, malt powder, baking powder and baking soda) in a bowl
3. In a stand mixer fitted with a paddle attachment combine butter and honey
4. Once the butter and honey are combined add vanilla bean paste and eggs mixing on low with the paddle until combined
5. Gradually add the dry ingredients to the stand mixer
6. Once the batter is completely combined fold in 3/4 cup of the white chocolate chips with a spatula
7. Scoop cookies onto a sheet pan lined with parchment paper (bake in two batches)
8. Break apart and press 1- 2 raspberries in each cookie
9. Bake for 10 minutes, take out, and gently press each cookie with the bottom of a cup before baking for 2 more minutes
10. While cookies cool, microwave the coconut oil with 1/4 cup white chocolate chips until completely combined and pourable
11. Pour the white chocolate glaze over the cooled cookies and top with sprinkles as desired
12. Let the glaze set before serving