MorgenStund' Cookies with Cranberries

Ingredients for 30 cookies
75 g MorgenStund' (do not cook)
100 g spelt wholemeal flour (type 1050)
½ packet Weinstein baking powder
1 pinch sea salt
125 g butter
100 g peanut butter
80 g agave syrup
30 g dark chocolate, grated
30 g peanuts, chopped
50 g cranberries, chopped

Preheat the oven to 180 °C. Mix the MorgenStund' with flour, baking powder, sea salt, agave syrup and peanut butter in a mixer. Add the chocolate, peanuts and cranberries. Let the batter rest in the fridge for about half an hour. Maybe add more flour if the batter is still too smooth.

Shape into balls with floured hands and press flat on to a baking tray covered with baking paper. Then shove into the oven and bake them for about 10 to 12 minutes at 180 °C.