Autumn Harvest Cookies

Name: Autumn Harvest Cookies (Ptaŋyétu Wóksapi Aǧúyabskuyela)
Cuisine: American
Ingredients: ¼ cup dried cranberries, cooked wild rice, or chopped nuts; ¼ cup dried cranberries, cooked wild rice, or chopped nuts; Generous pinch salt; ¼ cup maple sugar or 3 tablespoons honey; ½ cup fine cornmeal or corn flour; ¼ cup Sunny Butter; 2 tablespoons sunflower or walnut oil; ¼ cup dried cranberries, cooked wild rice, or chopped nuts; ¼ cup maple sugar or 3 tablespoons honey; 2 tablespoons sunflower or walnut oil; ½ cup vegetable, Wild Rice, Chestnut, or Acorn Meal Flour; ½ cup vegetable, Wild Rice, Chestnut, or Acorn Meal Flour; ½ cup fine cornmeal or corn flour; ½ cup vegetable, Wild Rice, Chestnut, or Acorn Meal Flour; ½ cup vegetable, Wild Rice, Chestnut, or Acorn Meal Flour

Ptaŋyétu Wóksapi Aǧúyabskuyela

Preparation info

Makes about
12
cookies

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

These cookies are not at all sweet. Their flavor will depend on the flour you choose to use. Or try a combination of flours for power-packed, distinctive cookies.

Ingredients

½ cup vegetable, Wild Rice, Chestnut, or Acorn Meal Flour
½

Americas
United States
Cookies
Vegan
Gluten-free
Autumn

Method

Preheat the oven to 350°F. In a large mixing bowl, whisk together the flour (or flours), Sunny Butter, and salt. Stir in the maple sugar or honey, oil, and any of the other ingredients to make a stiff dough. Line a cookie sheet with parchment paper or a silicone mat. Use a teaspoon and