The base of this recipe is simple and versatile, and once you have the essentials you can swap various ingredients to your liking. It makes a light, fluffy, and less sweet cookie that is ideal for a quick morning breakfast or mid-morning snack. Chocolate, fresh cranberries, and walnuts marry nicely in my mind, but other variations would surly work great as well. The applesauce is used to add additional moisture and allows you to cut back on the other oil and sugar amounts.
Recipe
-3 cups barley flour
-1/2 teaspoon baking soda
-1/2 teaspoon sea salt
-1 teaspoon baking powder
-1/4 teaspoon ground ginger
-1/4 teaspoon allspice
-1 teaspoon cinnamon
-a few grates of fresh nut meg
-1/4 cup safflower oil
-1/2 cup rice, almond, soy, or dairy milk
-1/2 cup agave nectar
-1/2 cup apple sauce
-1 teaspoon vanilla
-zest of one orange and one lemon
-1/2 cup chocolate chunks..or chips
-1/2 cup fresh cranberries
-1/4 cup walnuts broken up with hands
Preheat the oven to 350 degrees. Combine the dry ingredients in large bowl and set aside. In separate bowl combine the wet ingredients stirring in the applesauce last. Fold the wet ingredients into the dry mix, and lastly add the chocolate chunks, fresh, cranberries, and walnuts. On cookie tray Place 2 inch dollops of dough and flatten with a spatula or palm of hand lightly. Bake for 15-20 minutes, or until golden on bottom.
Makes 2 dozen
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