I went ahead and added "healthy" cookies in here (is there such a thing?)
ALMOND COOKIES
1/2 c butter
1/2 c brown sugar, lightly packed
1 tsp almond extract
1 egg
1/2 c rice flour
2 c crispy rice (crushed)
2 tbs chopped almonds
This is a special recipe made without gluten. Crispy
Rice is available from a food distributor or health
food shop. Preheat oven to 350 F. Cream butter and
sugar together until light and fluffy. Add almond
extract and egg. Beat well. Stir in flour, Crispy Rice
and almonds. Shape into balls, 1" in diameter and place
on ungreased baking sheet. Press with a floured fork to
flatten slightly. Bake for 12 to 15 minutes until
lightly browned. Yield 24.
ANDES MINT COOKIES
Courtesy of Alcasar Lopez
1 cup sugar
1/2 cup brown sugar, packed
3/4 cup butter or margarine
2 eggs
1 tsp vanilla
2 tbs water
3 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
6 oz. Andes mints
Pecan halves
In a large bowl, cream sugars and butter or margarine.
Add eggs and water. Beat well. Mix flour, soda and salt
well. Add gradually to egg mixture. Chill dough
overnight (it is important that the dough be well
chilled).
Wrap each mint completely in cookie dough. Place 2" apart
on lightly greased cookie sheets and put a nut half on
top of each cookie. Bake 7-9 minutes until golden brown
in a 375 degree oven.
APPLE BUTTER COOKIES
1 cup sugar
1 cup butter, softened
1/4 cup apple butter
1 egg
2 1/2 cups flour
1 cup grated cheddar cheese
1/2 tsp baking soda
1/2 tsp apple pie spice
Mix sugar, butter, apple butter, and egg; stir in
remaining ingredients. Cover and refrigerate at least 2
hours. Divide dough in half. Shape each half into
roll, about 1 1/2 inches in diameter and about 8-inches
long. Wrap and refrigerate at least 4 hours. Preheat
oven to 400F. Cut rolls into 1/8-inch slices. Place
about 1-inch apart on ungreased cookie sheet. Bake 7 to
9 minutes or until edges are light brown; cool.
APPLESAUCE COOKIES
Courtesy of Veggie Life, Winter 1999-2000
3 cups rolled oats
1 cup + 2 tablespoons brown rice flour
3/4 cups date sugar
1/4 teaspoon sea salt
1/3 cup chopped dates
1/3 chopped pecans
1 cup unsweetened applesauce
3/4 cup safflower oil
1 teaspoon vanilla extract
1. Preheat oven to 350° F. Lightly oil or line a baking
sheet with parchment.
2. In a large bowl, combine oars, flour, sugar, salt,
dates, and pecans. Mix thoroughly, using your hands to
separate dates and mix ingredients. Stir in applesauce,
oil, and vanilla, and mix well.
3. Spoon or scoop rounded tablespoonfuls onto prepared
sheet and flatten slightly into disks about 1/2 inch
thick. Bake about 10 minutes, until edges begin to
brown. Repeat with remaining dough.
Makes about 5 dozen small cookies.
CARROT RAISIN COOKIES
4 oz prunes
3 tbs water
3/4 cup honey
1 1/2 cup shredded carrots
2/3 cup raisins
2 1/2 cup whole wheat flour
2 cup oats
2 tsp baking soda
1 tsp cinnamon
pecan halves
Puree prunes with the water in a food processor until
smooth. Place in a mixing bowl. Stir in honey, carrots,
and raisins. Add remaining ingredients except pecan
halves. Mix well. Drop spoonfuls of dough on a greased
cookie sheet. Flatten slightly. Press a pecan half in
the center of each cookie. Bake at 275 degrees for 15
minutes or until set and just starting to brown. Remove
to cooling racks.
Makes 3 dozen
CINNAMON COOKIES
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2/3 cup packed brown sugar
1/2 cup butter, softened
1 egg
2 teaspoons ground cinnamon
1 teaspoon vanilla
2 1/2 cups Bisquick baking mix
Heat oven to 375 degrees.
Mix sugar and 1/2 tsp cinnamon; reserve. Mix brown
sugar, butter, egg, 2 tsp cinnamon, and the vanilla.
Stir in baking mix.
Drop dough by rounded teaspoonfuls about 2" apart onto
ungreased cookie sheet. Flatten with glass dipped in
reserved sugar-cinnamon mixture. Bake until edges are
light brown, 8 to 10 minutes. Makes about 3 1/2 dozen
cookies.
DATE BALLS
5 tbs butter
1 1/2 cup dates, cut fine
1 cup sugar
2 eggs, beaten
2 1/2 cup Rice Krispies (or coconut!)
1 tsp vanilla
Pinch of salt
1 cup flaked coconut
Melt butter in skillet. Add dates, sugar, and beaten
eggs. Cook until thick, stirring constantly. Stir in
remaining ingredients. Form into balls and roll in
crushed Rice Krispies (or additional coconut)
FRYING PAN COOKIES
Courtesy of Patricia Lusignan -- Quebec, Canada
1 cup brown sugar
1/2 cup walnuts
1 teaspoon vanilla
1&1/2 cup dates
2 eggs (well beaten)
2 cups Rice Krispies cereal
Fine coconut
Put all the ingredients EXCEPT coconut and Rice
Krispies into a COLD fry pan. The eggs must be well
beaten. Stir the mixture constantly over heat until it
bubbles. Take pan off of the stove and let mixture
cool. When the mixture is cool, add 2 cups of Rice
Krispies. Form into balls and roll in fine coconut.
Place on waxed paper until completely cool. Store in
cookie tin.
No Bake Cookies
NO BAKE CHOCOLATE OATMEAL COOKIES
2 cups sugar
2 tbs cocoa
1/2 cup milk
1 stick butter
1/2 cup peanut butter
1 tsp vanilla
1 cup chopped nuts
2 cups oatmeal
Combine the sugar, cocoa, milk and butter in a saucepan
and gently bring to a boil. Boil for 1 minute. Add peanut
butter, vanilla, nuts and oatmeal and mix together. Drop
onto wax paper. Press together a little bit to prevent
falling apart.
***
NO SUGAR BARS
Courtesy of Mari Bontragerhttp://AnywhereButIntheKitchen.com
1 cup chopped dates
1/2 cup raisins (or more)
1 cup prunes
1 cup water
Cook for 5 minutes until water is absorbed. Add 1 stick
butter.
Then add:
2 eggs
1 teaspoon vanilla
1 teaspoon soda
1 cup flour
1/2 cup nuts
Put in greased jelly roll pan and bake 25-30 minutes at
350.
ORANGE CRUNCH COOKIES
Courtesy of Gerald Pedersen
1 1/2 cup quick oats
3/4 cup whole wheat flour
3/4 cup white flour
1 t. baking powder
1 t. ginger
1/2 t. salt
3/4 cup raisins
1 cup sliced almonds
1/2 cup oil
1/2 cup honey
1/2 cup orange juice
finely grated zest of one orange
1 t. vanilla
Mix oats, flours, baking powder, ginger, and salt in
a medium sized mixing
bowl. Add remaining ingredients and mix well. Place
spoonfuls on a
greased baking sheet. Use the spoon to flatten each
one to about ½ an
inch thick. Bake at 350 degrees for 10 minutes or
until edges start to
brown. Remove to cooling racks.
Makes 2 dozen.
ORANGE OATMEAL COOKIES
1/2 cup butter
1 cup light brown sugar
1 egg
1 1/2 tsp grated orange peel
1/4 cup orange juice
1 cup flour
1/2 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1/4 tsp nutmeg
2 cup oats
In large bowl of mixer, cream butter and sugar until
fluffy. Beat in egg, orange peel and juice. Gradually
beat in flour, baking powder, soda, salt and nutmeg
until mixed. Drop by heaping teaspoonfuls on greased
cookie sheets. Bake in 350 degrees oven until golden
around edges.
PEANUT BUTTER CAROB CHIP COOKIES
2 cups natural smooth peanut butter
1 1/3 cups maple syrup
2 teaspoons vanilla
1 teaspoon salt
3 c. whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dairy-free carob chips
Cream together the peanut butter, maple syrup, vanilla,
salt, and carob chips. Slowly add the flour until
mixture becomes a soft dough. Do not knead, or dough
will become crumbly. Roll into 1" balls. Place on a
cookie sheet, and then press down with a fork, making a
criss-cross pattern. Bake at 350 degrees F for 10-15
minutes. Let cool before removing from pan. 1 1/2 dozen
PECAN TEA COOKIES
1 cup butter
2 cup powdered sugar, unsifted
1 egg
1/2 tsp vanilla
2 cup all-purpose flour
1/8 tsp salt
1/2 tsp nutmeg
1 egg yolk
1 tbs water
Pecan halves
Cream together butter and sugar until light and fluffy.
Beat in egg and vanilla. Combine flour, salt and
nutmeg. Add to creamed mixture. Mix well. Shape into
small balls. Place on greased cookie sheet. Mix egg
yolk and water. Brush each cookie with egg mixture.
Lightly press pecan half on top of cookie. Bake in
350-degree oven 12 to 15 minutes. Makes 60 cookies.
Courtesy of Powdered Sugar Cookies from the C and H
Sugar Kitchen by Jean Porter
PINEAPPLE DATE BARS
20 oz crushed pineapple
2 cups chopped dates
3 cups oats
1 cup wheat germ
1 cup coconut
1 cup chopped walnuts
3/4 tsp salt
1 1/4 cup orange juice
1/4 cup oil
Combine pineapple and dates in a saucepan. Cook on
medium heat until thickened. Stir frequently. In a
large bowl, mix oats, wheat germ, coconut, walnuts, and
salt. Stir in juice and oil. Press half of the oat
mixture in a greased 9x13-inch pan. Spread the pine-
apple mixture on top, and then sprinkle on the rest
of the oat mixture. Press down lightly. Bake at 350
degrees for 30 minutes or until lightly browned. Cool.
Cut into squares. Makes 32.
SESAME TAHINI OAT COOKIES
Courtesy of Bobbi S.
1 cup sesame seeds
1 cup oat flakes (rolled oats)
1 1/4 cups whole-wheat pastry flour
1 tsp non-alum baking powder
1 tsp cinnamon
1/2 cup chopped nuts
1/2 cups raisins
1/2 cup milk or water
1/2 cup honey
1/2 cup sesame tahini
Mix dry and liquid ingredients in separate bowls; then
combine and mix thoroughly. Drop spoonfuls onto a lightly
oiled baking sheet. Bake in a preheated 375 oven for 10-12
minutes.
SIMPLE FRIDGE COOKIES
Courtesy of Jordana and http://living-foods.com
3 cups rolled oats
2 cups almond butter
3/4 cup honey
Mix almond butter and honey together and then add oats.
Form into balls and set aside. Pulverize more oats in a
food processor until powdery.
(You can add carob powder and cinnamon to the oat
powder)
Roll balls in powder.
Refrigerate for a while before eating.
SUGARLESS COOKIES
Courtesy of Marlene Grauwels
g3mmg@cuttingedge.net
1 cup dates
1 cup raisins
1 cup water
1/2 stick or 1/8# butter
1 cup whole wheat flour (or pastry flour)
1 tsp. baking soda
2 eggs
1 tsp. vanilla
1/2 cup chopped nuts (optional)
Boil dates, raisins and water for 3 minutes, or until
thickened. Add 1/2 stick of butter before cooling. Cool
thoroughly. Add remaining ingredients. Mix well. Drop
by spoonfuls on ungreased cookie sheet. Bake at 375
degrees for 10-12 minutes (depends on your oven).
SUGAR PECAN CRISPS
1 3/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup finely chopped pecans
Combine flour and salt. Beat butter for 30 seconds. Add
sugar, beat until fluffy. Add egg and vanilla, beat
well. Add dry ingredients, beat until well blended.
Cover, chill 30 to 60 minutes. Wrap in waxed paper,
chill several hours or overnight. Cut into 1/4-inch
slices. Place on ungreased cookie sheet. Bake in 350
degree oven for 10 to 12 minutes or until done. Remove
to wire rack,cool
SUNFLOWER COOKIES
Courtesy of Lydia O. and Bobbi S.
1/2 cup pure maple syrup
1/2 cup tahini
1 1/2 cup quick-cooking rolled outs (not instant)
1/4 cup raw (not roasted) sunflower seeds
1/4 cup other nuts and/or seeds, mixed (Bobbi used raisins and walnuts and then just sprinkled in some sesame seeds. Lydia put a tablespoon each of sesame seed, pumpkin seed, millet, and pine nut)
Preheat the oven to 350 and coat a baking sheet with
nonstick cooking spray. Set it aside. Place the maple
syrup and tahini in a small mixing bowl, and cream them
together. Then stir in the oats and sunflower seeds, and
mix well.
Drop the dough by 12 rounded spoonfuls onto the prepared
baking sheet. Flatten each cookie slightly with the back
of the spoon.
Bake for 15 to 18 minutes, or until the cookies are
lightly browned. Let the cookies rest on the baking sheet
for 5 full minutes. Then carefully loosen them and
transfer them to a cooling rack using a metal spatula.
Cool the cookies completely before storing them.
Yield: 2 dozen
TAHINI COOKIES
Courtesy of Bobbi S.
6 tbs tahini
3/4 cup honey
1/2 cup chopped walnuts
1/4 cup sunflower seeds
1/2 cup raisins
1 1/2 cups oatmeal
Stir honey and tahini together. Add nuts, seeds and
raisins. Add oatmeal and mix till blended. Drop by
teaspoons on an oiled cookie sheet. Bake in a preheated
350 oven for about 10 minutes or until edges are brown.
VEGAN RED HOT PEANUT BUTTER COOKIES
1 cup whole wheat pastry flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup unsalted, non-hydrogenated, smooth peanut butter,
stirred well
3/4 cup liquid fruit juice reduction* or fruit juice
concentrate
1 teaspoon vanilla extract
FOR DIPPING
1 cup malt-sweetened chocolate chips
1 teaspoon vegetable oil
1. Position oven racks in center and top third of oven
and preheat to 350 F. Lightly spray two large baking
sheets with cooking spray.
2. In medium bowl, whisk together flour, baking soda,
and salt. In second medium bowl, mix peanut butter,
fruit juice reduction, and vanilla with mixer on high
speed until combined. Reduce speed to low and
gradually beat in flour mixture just until a soft dough
forms.
3. Using a level teaspoon of dough for each cookie,
roll dough into balls. Place balls two inches apart on
baking sheets. Using a fork dipped in water, press a
criss-cross pattern into each ball, flattening to a 2-
inch round.
4. Bake until tops are lightly browned, about 10-12
minutes. Halfway through baking, switch sheets on top
and bottom racks. Cool cookies for 2 minutes on baking
sheets, then transfer to wire racks to cool completely.
5. To dip, melt chocolate chips with vegetable oil in
double boiler over hot water. [I just used a single
sauce pan and it came out fine.] Tip pan; dip cookie
halfway into pooled chocolate. Place on baking sheet
lined with wax paper; refrigerate until set.
PER SERVING: 125 calories, 49% fat calories, 7 grams
fat, 0mg cholesterol, 13 grams carbs, 4 grams protein.
Taken from Sweet & Natural Baking (Chronicle Books) by
Männi Naill
*There are also instructions in this article for
preparing your own fruit juice reduction. "Boil 12
ounces juice concentrate--apple or white grape works
best--about 10 minutes until it reaches the consistency
of thick syrup and measures 1 cup. Cool completely
before using" (p 38, "Delicious Living!", November 2000).
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