Wednesday, June 5, 2013

Peanut Butter Apricot Cookies Recipes

Peanut Butter Apricot Cookies

 

 Dry Ingredients

3/4 cup whole wheat flour
1/4 cup flax seed meal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom

Wet Ingredients
1 cup brown sugar
4 tablespoons peanut butter
1 tablespoon tahini
2 eggs (or equivalent egg sub. for vegan cookies)

Mix In

1 cup dried apricot (cut into smaller chunks)
1/2 cup oats

Directions:

1.Preheat oven to 350 degrees.
2.Grease a cookie sheet and line it with parchment paper.
3.Whisk together dry ingredients.
4.Blend wet ingredients until as close to smooth as possible.
5.Mix dry ingredients with the wet mixture until fully incorporated. The batter will be thick and sticky, so it would probably be easiest to do this with a fork or mixing spoon.
6.Stir in the oats and apricots.
7.Form into balls and flatten onto parchment paper. Again, this is easier to do with wet hands.
8.Bake for about 15 to 20 minutes or until the tops look golden (don't wait for them to brown or they will be too hard when they cool).
9.To store (and for transportation purposes), I like to wrap each cookie in plastic wrap. Voila! Bakery-style

Peanut Butter Chocolate Chip Cookies Recipes

Gluten free Peanut Butter Chocolate Chip Cookies

 


Ingredients

 1/2 cup rolled oats
1/2 cup white sugar
1/4 cup dark brown sugar
1/4 cup dark chocolate chips
2 teaspoons vanilla extract
1 egg

Directions:

1. Combine all ingredients. Put on non stick cookie sheet sprayed with (lightly Pam cooking spray) in cookie balls shapes as large or small as you want. Smash cookies with spoon till flat.

2.Bake at 325°F for 20 minutes.