>> 1 cup butter, melted
>> 3/4 cup coconut sugar
>> 1 1/2 cups unbleached all-purpose flour
>> 1/4 cup ground (dried) stinging nettle leaves
>> 1/2 tsp baking soda
>> 2 tsp vanilla extract
>> 1 cup quick-cooking oats
>> 1 cup semisweet chocolate chips (optional)
Heat oven to 325°F.
In a large bowl, place all the dry ingredients. Mix well. Then add in the vanilla extract and butter. Using a wooden spoon or spatula, blend until all ingredients are mixed thoroughly.
If desired, add chocolate chips, and mix through.
Form the cookie dough into balls about 1 1/2" wide. Place on ungreased baking sheet about 2" apart.
Bake 11 to 13 minutes or until lightly browned. Cool 2 minutes; remove from baking sheet onto a cooling rack.
Wild Edibles in Recipe: Stinging Nettle
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Desserts and Snacks
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