I experimented a few rounds before perfecting these little gooders. We are not a gluten free or vegan household, just trying to be healthy! Spelt flour , while it has a lower gluten content is not completely content free – is much healthier (less carbs), than white or wheat flours. Some of my baking experiments still have eggs and sometimes butter…depending on the occasion for treats. I wanted to create and everyday cookie that the WSL could enjoy, and to pack in the BSM’s lunches – which are healthy and tasty. I doubled this recipe to take on a loooong road trip we took this past weekend to the Winneway reservation in Quebec for the Long Point First Nation Winter Carnival.