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MELT
IN YOUR MOUTH
CHOCOLATE CHIP COOKIES
Makes
12 very large, or 24 small cookies
INGREDIENTS
1 cup of vegetable margarine (Earth balance is our favorite)
1 cup of unrefined cane sugar
1 tsp vanilla
1tsp baking soda
1/3 cup baking soda
1 1/2 cup whole wheat flour
1/2 tsp sea salt
2 cups large oat flakes
1 cup chocolate chips
1/2 cup walnuts or sunflower seeds (optional)
Preheat oven to
350° F. In a large mixing bowl, cream together the margarine, sugar
and vanilla until light. Dissolve baking soda in boiling water. Add
to the batter and mix well. Incorporate flour, salt and mix until well
combined. Fold in the oats, chocolate chips and nuts or seeds. Place
spoonfuls of batter onto a cookie sheet and press with a fork into a
cookie shape. Bake for
10-12 minutes. Enjoy a crunchy, nutty chocolate chip cookie!
OLD
FASHIONED
RAISIN - OATMEAL COOKIES
Makes 12 large cookies
INGREDIENTS
1/2 cup of margarine (vegetable oil will work too)
3/4 cup unrefined cane sugar
1 egg
2 TBS. milk (soy or rice milk can be substituted)
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 tsp cinnamon
2 cups quick cooking rolled oats
3/4 cup raisins
Preheat oven to
375° F. In a large mixing bowl, mix the softened margarine, sugar,
egg and milk together until light and fluffy.Add the flour, salt, cinnamon
and baking soda to the wet ingredients in the bowl and mix well. Add
the oats and raisins and mix all together. Drop by spoonful onto an
oiled baking sheet and flatten with a fork. Bake for 12-15 minutes and
remove from the oven while they are still soft to the touch.
OATMEAL
PEANUT BUTTER COOKIES
Makes 24 cookies
Bake these Raisin-Oatmeal Cookies on one of those long winter weekends
when it is more comfortable to stay inside. These are a favorite with
the family so make plenty!
The oats in this recipe make the cookies extra yummy and rich
INGREDIENTS
1/2 cup peanut butter
1/3 cup butter, softened
1 cup unrefined sugar
2 eggs
2 tsp. vanilla
2 3/4 cups quick cooking oats
2/3 cup whole wheat four ( can substitute with all purpose flour if
you wish)
1 tsp. baking soda
1/2 tsp. salt
Preheat oven to
375° F. In a large mixing bowl, beat together the peanut butter,
butter, sugar, eggs and vanilla until fluffy. In a separate bowl combine
the oats, flour, baking soda and salt. Add this to the wet mixture and
mix well. Place tablespoons of dough onto a greased cookie sheet and
flatten slightly with a fork. Bake for 10 minutes or until golden.
CHOCOLATE
PEANUT BUTTER CHIP
COOKIES
INGREDIENTS
1/2 cup butter or margarine softened
1 cup sugar
1 egg
1 tsp. vanilla
1 1/2 cups flour
1/3 cup cocoa
1/2 tsp. baking soda
1/2 tsp.salt
1/4 cup milk (substitute soy almond or rice)
1 cup peanut butter chips
Cream butter, sugar, egg and vanilla in a large bowl until light and
fluffy. Combine flour, cocoa, baking soda and salt. Mix together with
milk and creamed mixture.
Drop by teaspoon onto cookie sheet. Bake at 375° for 10 to 15 minutes.
Do not over bake. Let cool for one minute.
CHEWY
GINGERSNAPS
Makes
24 cookies
The crystallized ginger in these cookies is delicious and gives them
an extra ginger zing!
INGREDIENTS
2 cups whole wheat flour
1 Tbsp. ginger powder
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup margarine
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/4 blackstrap molasses
1/4 cup finely chopped crystallized ginger
Preheat oven to 350°. In a large mixing bowl combine the egg, melted
margarine, molasses and sugars. Beat until smooth. In a smaller bowl
combine the flour, salt , baking soda, crystallized ginger, ginger powder
and cinnamon. Mix the dry ingredients and then add to the wet ingredients.
Blend well and drop by the spoonful onto a greased cookie sheet. Press
with a fork and sprinkle a little sugar on top of each cookie. Bake
for 10 minutes, or until the cookies are still soft and a depression
remains when touched.
Enjoy these decadent gingersnaps!
EASY
CHOCOLATE CHIPPER COOKIES
Makes 12 large cookies
These are a traditional chewy chocolate chip cookie that everyone loves!
Very easy and fast to make.
Ingredients:
1/2 cup margarine
1/2 cup sugar
1/4 cup brown sugar, firmly packed
1 egg
1 tsp. vanilla
1 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chocolate chips
Preheat oven to 350°. In a large mixing bowl beat together the softened
margarine, egg, sugars, and vanilla until fluffy. Add the flour, salt
and baking soda. Blend well. Stir in the chocolate chips. Drop from
teaspoon onto a greased cookies sheet. These cookies will spread, so
leave 4 inches between cookies. Bake for 8 to 10 minutes, or until golden
and still very soft to the touch.
COCONUT
DROPS
Makes 24 cookies
These have a very rich flavour,
they are the best, and so is our friend Joy who gave us this recipe!
Ingredients:
3
cups coconut, finely shredded
3 Tbsp. flour
3/4 sugar
1/4 tsp. salt 3 egg whites
1 tsp. vanilla
Preheat
oven 350°. In a medium mixing bowl seperate eggs and beat the egg
whites until frothy, add vanilla. Combine the salt, sugar and flour
in another bowl and add the egg white mixture. Blend well and stir in
the coconut. Drop by tablespoon onto a well greased cookie sheet and
bake for 20 minutes until golden. Enjoy!
FLOURLESS
PEANUT BUTTER COOKIES
Makes 12 large cookies
Very easy, heavy, scrumptious, and very peanut-buttery
Ingredients:
1 cup peanut butter
1/4 cup white sugar
1/2 cup brown sugar, firmly packed
1 egg
Preheat oven to 350° . Combine ingredients and drop by teaspoonfuls
on cookie sheet. Press down with a fork. Bake for 8 minutes. Let cool.
Enjoy these cookies with a cold glass of milk!
CASHEW-
PEANUT BUTTER COOKIES/ GLUTEN FREE
Makes 24 cookies
Not distinguishable from peanut butter cookies
containing gluten!
Ingredients:
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/4 cup salted natural peanut butter
1/4 cup cashew butter
1/2 cup gluten free margarine
1/2 teaspoon baking soda
1/2 cup soy flour
1/2 cup tapioca flour
1/4 cup potato flour
Preheat oven to
350°. In a medium bowl, blend together the margarine, brown sugar,
white sugar and egg until creamy. Stir in the peanut butter and cashew
butter. Combine the baking soda, soy flour, tapioca flour, and potato
flour; stir into the batter to form a dough. Roll the dough into teaspoon
sized balls and place them 2 inches apart onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the oven. Let cool on baking sheets for
a few minutes before removing to wire racks to cool completely.
CINNAMON
SNICKERDOODLE COOKIES
These cookies are easy to make and perfect for a festive
occasion
Makes
36 cookies
Ingredients:
1 cup butter or margarine, non-hydrogenated
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 tsp pure vanilla extract
1 cup white, unbleached flour
3/4 cup whole wheat flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old fashioned oats
4 Tbsp sugar
2 tsp cinnamon
Preheat the oven
to 375 ° and lightly grease cookie sheets. Cream together the softened
butter, eggs, vanilla, 3/4 cup brown sugar and 3/4 cup sugar until light
and fluffy. In a medium bowl combine the flours, two teaspoons of cinnamon,
baking soda, and salt. Blend the flour mixture into the butter mixture
and stir in the oats. In a small bowl combine the 4 tablespoons of sugar
with the 2 teaspoons of cinnamon. Form small balls of dough by hand
and roll the balls in the cinnamon/ sugar mixture. Place on the cookie
sheet and carefully put in the oven making sure that the balls do not
roll together. Bake for 7 to 10 minutes, and remove from the oven while
they are still soft to the touch. Cool for 2 minutes on the cookie sheets,
then remove to wire racks to finish cooling. Store in airtight containers.
