I found this recipe on the internet while doing a search for "mesquite powder," which I bought to make Crock Pot Pulled Pork (recipe #132049, which I recommend). Intrigued by the unusual ingredients, I have not been able to identify the original source, but have subsequently modified the recipe anyway. As cookies go, these are nutritious - the honey and mesquite have a wonderful caramel rich synergy and the cookies form an attractive crackle pattern like gingersnaps. Be careful not to overbake - watch carefully and go on the light side of done when you take them out. I used "raw organic mesquite powder" by Health Matters, found at my local health food store.

Ingredients

6 serv.

spelt flour or 1 cup kamut flour↗1 cup
mesquite powder1⁄4 cup
baking soda↗1 teaspoon
sea salt↗1⁄2 teaspoon
unbleached cane sugar↗1⁄4 cup
dark brown sugar↗1⁄2 cup
butter, softened to room temperature↗1⁄4 cup
egg↗1
vanilla↗1 teaspoon
honey↗2 teaspoons
dark chocolate, good quality chopped fine (or small chocolate chips)↗1⁄4 cup

Step-by-step instructions

1
Cream together butter and sugars, beat in egg, vanilla and honey. Combine dry ingredients and gradually beat into butter mixture. Stir in chopped chocolate. Drop by tablespoonsful onto cookie sheet lined with parchment or silicone sheet (allow plenty of room for them to spread). Bake at 375 degrees Farenheit (350 degrees in convection oven). Bake approximately 10 minutes, depending on size and oven (see above comments).

Source: food.com

Original recipe ↗

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