No-Bake Cookies
In a large bowl mix:
3 cups quick oatmeal
1/2 c. coconut
1/2 c. chopped pecans
6 TB carob powder, sifted
In heavy saucepan, cook
1 c. (Sucanat)
1 Tsp. vanilla
1 c. coconut milk
Bring mixture to a rolling boil, boil for about 2 additional
minutes. Pour liquid over dry mixture; stir well. Drop by
teaspoons on wax paper. Cool. Can be served as cookies or candy.
Oatmeal Raisin Breakfast Cookies (Nelma
D)
Better tasting than some breakfast/snack bars – and better for you,
too!
Place 1 c. raisins in a glass bowl and pour ¼ c.
boiling
water over them. Cover the bowl and allow raisins to stand 15
minutes;
drain excess water.
1. Sift together and set aside:
2 c. whole wheat flour
2 c. oatmeal (slow cooking)
(Stef’s note: I like to run it through
the food processor to make oat flour for a finer textured cookie)
|
2. Cream together in a large
mixing bowl:
½ c. oil
¾ c. brown sugar
|
3. Add:
3 Tbs. molasses
1 tsp. vanilla
½ tsp. salt
|
4. Add: 3 TB Energee Egg replacer, blended into 3/4
c. water. (OR 3 eggs, beating in one at a time). |
5. Alternately add:
Flour/oat mixture
6 Tbs. vanilla soy milk
|
6. Fold in:
Softened raisins
2/3 c. chopped walnuts
|
Let mixture stand 15 - 30 minutes
to allow flour and oats to soften.
Place by large rounded spoonfuls on sprayed cookie sheet.
Bake at 350 F until delicately browned (about 25 minutes).
Serve warm or cooled. These cookies store well in an air-tight
container
for at least a week.
Stef's Gone
Bananas Cookies
Blend
3 ripe bananas,
mashed
¾ cup
Better Butter
Add
1/2 cup grated
raw coconut
½ cup
vanilla better than milk powder
1 tsp salt
1 ½ cups
whole wheat pastry flour
¾ c.
Sucanat or evaporated cane juice
1 tsp
vanilla
2 cup
rolled oats
½ c.
chopped pecans
Mash
bananas, leaving some pieces. Add Better than Butter. Beat with a
fork. Add
remaining ingredients. Mix lightly. Let stand a few minutes for
oatmeal to
absorb moisture. Drop from spoon on ungreased cookie sheet.
Bake in
400* oven for 25 minutes or until nicely browned. Loosen with
spatula and
let cool on cookie sheet. Yields: 30 2”
cookies.
Freezer Date Cookies
(Curt really likes)
1/2 c Earth Harvest butter softened
1 TB Energee egg replacer blended in1/3 c. water
2 tsp vanilla
Beat these 3 together until smooth and set
aside
Combine the next 3 items.
1 c ww pastry flour
1/4 tsp salt
Combine the two
mixes and
blend. Then stir in
1 c each
chopped pitted dates,
shredded coconut,
chopped pecans
Form the dough into two 1-1/2" rolls and
wrap in
wax paper, then chill in the freezer for about 2 hours or up to 2
months. Cut
into 3/8" thick slices with a sharp knife. Bake
on a lightly sprayed cookie sheet at 350
degrees for 12 min or until golden brown.
Cool. Makes 5 doz
Tiger Candy Rolls Adapted
from
Diet
for a Small Planet
Blend together:
- 1/2 c. almond butter or peanut butter
- 1/3 c. ground almonds
- 1/3 c. oat bran (or run oatmeal in food processor until corn-meal
like)
Knead in:
- 1/4 c. vanilla soy milk powder (I prefer the Better than Milk? brand)
- 1 - 2 TB. honey
- 1/2 c. (total) dried fruit
If mixture is too dry, add some more peanut butter, if too wet, add
more soy milk powder. Form into balls and roll in chopped nuts,
shredded
coconut, or carob powder.
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