Tuesday, January 15, 2008

Muffin Cookie

For some strange odd reason, I thought these were going to taste like granola - crunchy, hardy & chewy - & nutritious too, no refined sugar (there isn't a good description of the texture of the cookies, just a picture)! Man, I had some high expectations. Somehow mine came out softer & more muffin-like - instead of just raisins, I also used prunes & dates & I didn't have any apple juice, so I used rice milk, I also didn't have regular whole rolled oats, so had to used quick-cook rolled oats. These would be perfect if I were in the mood for some soft muffin-tops, but I never am! I THINK I was hoping for something similar to these Ginger Pecan Oatmeal Crisps minus the egg, nuts & refined sugar! My boyfriend said he'll eat these as "cereal" with rice/oat milk.
Oatmeal Muffin Cookies
1 cup raisins (prunes, raisins & dates)
1 cup apple juice (rice milk)
1/4 cup coconut oil (4 tblspns)

1 cup oat flour
1 cup whole grain oatmeal
1/2 tsp baking soda
1 tsp ground cinnamon
pinch of salt

1 cup dried fruit, etc (cranberries, raisins, carob chips)
  • Blend raisins, etc + apple juice & oil in a food processor for about 1 minute.
  • In a large bowl, combine oat flour, oatmeal, soda, cinnamon & salt. Whisk to combine.
  • Fold in apple juice puree & dried fruit, etc.
  • If dough is too wet, add some more flour or oats. Refrigerate dough for about 15 - 30 minutes.
  • Preheat oven 375F. Line cookie sheets & set aside.
  • Spoon onto cookie sheet & press down to flatten cookies. Bake 15- 18 minutes, till golden brown.

1 comment:

Cookie baker Lynn said...

Hi Debra, I'm looking into the pectin question. As far as I've found so far, you shouldn't vary from what the recipe calls for. That's true for sugar, too, when making candy. Sugar does more than just sweeten. It provides structure for the candy.