Food, Faith, and Other Fabulous Finds

Recipes, devotional thoughts, and other cool things I come across.

Not Christmas Cookies December 9, 2015

Filed under: Uncategorized — foodfaithandfinds @ 11:51 PM
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Sorry to post so late tonight, but it’s been a busy week so far.  Yesterday, we finished almost all of our Christmas shopping and had a really nice time walking in a lovely open air mall.  Then we came home and relaxed together which was just what I needed.  Still I wanted to be sure and share some more recipes with you, even if they’re not super exciting Christmas cookies.  (I haven’t started making those yet.)

This first recipe makes a small batch (about 8) of tasty, healthy cookies that are meant to be eaten for breakfast.  They were very quick to whip up and were a nice, easy breakfast to grab on busy mornings.

Apple Raisin Oatmeal Breakfast Cookies (from Julie’s Eats & Treats)

1/4 c. sliced almonds

1/2 c. almond butter

1/4 c. maple syrup

1/2 tsp. vanilla

1/4 c. applesauce

1 c. quick cook oats

1 1/4 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. salt

1/4 c. raisins

1/4 c. finely chopped dried apples

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment.  Spread the almonds on the pan and roast them til light golden brown, 2-3 minutes.  Remove from the oven and lower the heat to 325 degrees.
  2. In a large bowl, whisk together the almond butter, maple syrup, vanilla, and applesauce til smooth.  Add in the oats, cinnamon, ginger, and salt and stir.  Lastly, add in the raisins, apples, and almonds; stir til evenly mixed.
  3. Divide the batter into 8 and place each portion on the cookie sheet.  Pat each portion into a 3/4 in. thick round.  (They don’t spread, so you don’t need to place them very far about.)
  4. Bake til the edges are light golden brown and the cookie feels springy, about 22-23 minutes.  Let cool completely on the pan.

Apple Raisin Oatmeal Breakfast CookiesApple Raisin Oatmeal Breakfast Cookies 2

And speaking of healthy cookies, this next one is a recipe for guilt-free oatmeal raisin cookies.  I enjoy a good oatmeal raisin cookie, but those can be harder to make than you might expect.  I rarely eat oatmeal raisin cookies, because I’ve had too many bad experiences where the taste of a burnt raisin 😛 overwhelms the flavor of the cookie.  Even though I’ve had these less than pleasant experiences, I still enjoy a well-made oatmeal raisin cookie, and this recipe looked like a good one to try.  Like some other cookies I’ve made from this blog, these are easy to put together and very tasty.

Oatmeal Raisin Cookies (from Amy’s Healthy Baking)

1 c. quick cook oats

3/4 c. whole wheat flour

1 1/2 tsp. baking powder

1 1/2 tsp. cinnamon

1/8 tsp. salt

2 tbsp. melted coconut oil or butter

1 egg

1 tsp. vanilla

1/2 c. honey (I subbed this in for the agave that she calls for.)

1/4 c. raisins (Strangely, I didn’t think this was enough, I’d like at least double.)

  1. In a small bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.  In another bowl, whisk together the oil, egg, and vanilla.  Stir in the honey, then add in the flour mix, stirring just til incorporated.  Fold in the raisins and let chill for 30 minutes.
  2. Preheat the oven to 325 degrees and line a baking sheet with parchment.  Scoop the dough on the sheet and flatten them slightly.  Bake 11-14 minutes.  Cool on the pan for 10 minutes, then finish cooling on a wire rack.

Oatmeal Raisin CookiesOatmeal Raisin Cookies 3Oatmeal Raisin Cookies 4

As you can tell, I’m in full holiday mode which means that I’m pretty busy.  I know you’re probably busy too, but I hope you’re enjoying all the hustle and bustle as well.  Talk to you soon!


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