Friday, December 9, 2011

My Favorite Cookies :)

1 cup butter ( real whole butter; I usually do half cup melted coconut oil)

1.5 cups Turbinado ( Labeled as Sucanat at Winco)

.25 cup Sucanat ( available at whole foods or Good earth)

2 flax "eggs" - ( 1tbsp ground flax seed, 3 tbsp warm water=1 egg)

1 tsp vanilla ( I like to use almond extract usually!)



Mix these ingredients



1.5 cups Whole wheat Flour  (I do Spelt!!)

1.5 tsp baking powder
.25 tsp baking soda
1 tsp. salt



Mix with wet ingredients



Stir in 1-2 cups reg. rolled oats

1-2 cups choco. chips or carob chips ( I like using chocolate from my Forever Green company. It is way healthy chocolate, safe for diabetics and not filled with wax, milk and other things)



Bake for 10-12 min in a 350 degree oven.





* You can split the turbinado and sucanat anyway you want. eventually I will have the sucanat be the majority of my "sugar" because it has way more molasses content... just working on the taste buds :)

* You can also replace the whole wheat flour with Spelt flour for those with gluten sensitivities.:) That is how I make them now - I no longer use whole wheat anything.

Saturday, September 17, 2011

AMAZING Guilt Free Pumpkin Cookies

I was so happy when I made these cookies, because they turned out SO good they taste bad for you :)



2 1/2 cups whole wheat

2 tsps. baking powder

1/2 tsp. salt

1 1/2 tsp. pumpkin spice ( or to desired flavor, can use nutmeg and all spice if you want)

1 1/2 cups of pumpkin puree

1 1/2 cups Sucanat/Turbinado mixed ( I mix mine, you can figure your own desired proportions)

1 flax egg ( 1 Tbsp. fresh ground flax see to 3 Tbsp. warm water)

1 tsp. Pure Vanilla extract

Chocolate chips or carob chips if desired :)



Pre-heat oven to 350 degrees. Mix all dry ingredients in one bowl and all wet ingredients in another. Slowly pour dry ingredients into wet ingredient bowl and mix. Spoon onto cookie sheets. Bake 15-18 min. Let sit on cookie sheets for a few minutes.

Sucanat/Turbinado


I grind up my flax see and then put it into a container and keep it

in the freezer.


Ready to spoon onto cookie sheets!!


MMMMM...


Chocolate Chip Pumpkin Cookie


Yummy enough for the kids!!