For these cookies, a stand mixer is nice, but not a necessity. However, a food processor or a blender is a must. There are about 2 grams of starch per delicious cookie.
Yummy Breakfast Cookies
1/2 cup butter
1/2 cup brown sugar
1/2 cup honey or molasses or agave syrup
1 cup raisins
5 eggs, divided
3 cups almond flour
1/2 cup flax seed meal
1/2 cup oat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon guar gum
1 teaspoon vanilla
1/2 teaspoon cinnamon, optional
1 cup dried coconut (non-sweetened works best)
1/2 cup craisins (dried sweetened cranberries, any dried fruit works well)
1/2 cup chocolate chips
Preheat oven to 275°, line a baking sheet with parchment paper. Cream butter and sugar in a stand mixer until fluffy. Add honey, 3 of the eggs and the flax seed, beat well.
Meanwhile, combine the raisins and the remaining 2 eggs in the work bowl of a food processor or a blender, and puree until a paste is formed (it does not need to be completely smooth, but the smoother the better). You can add a small amount of water or milk to the paste during this step if needed, but don't add more than about 1/8 of a cup.
Add raisin paste to the butter/egg mixture, beat well. Add next 8 ingredients, mix for 2-5 minutes until well combined.
Add final 3 ingredients, mix well.
Drop 1/4 cup batter onto parchment lined pans, flattening slightly, and spacing cookies at least 3" apart. Bake at 275° for 25 minutes (250° for 30 minutes if using agave) and remove to a cooling rack. Cool for at least 5 minutes before serving. These cookies will only keep about 24 hours in a tightly sealed container, and are best eaten the same day.
My kids haven't found this to be a problem. :)
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