Oatmeal, Walnut, and Dried Plum Cookies
Makes 1 dozen cookies
1 c quick-cooking rolled oats
¾ c flour
1/3 c maple sugar
2 tsp baking powder
1 tsp baking soda
¼ tsp fine sea salt
1/3 c maple syrup
½ c safflower oil (can use unsalted butter instead; may need to cook a little longer)
1 tsp vanilla
½ tsp molasses
¼ c chopped dried plums(or other dried fruit)
¼ c finely chopped walnuts
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Combine the oats, flour, sugar, baking powder, baking soda and salt in a large bowl. Ina a separate bowl, combine the syrup, oil, vanilla, and molasses. Add the wet ingredients to the dry ingredients and stir to combine. Fold in the dried plums and nuts.
Using your hands, roll tablespoon sized scoops of dough into balls. Place the balls onto the prepared baking sheet, and press down slightly on the balls to flatten the tops. Bake for 8-12 minutes or until lightly browned. Transfer cookies to baking rack to cool completely.
For variety, replace the white flour with whole wheat flour, barley flour, spelt flour or a gluten-free baking mix(one that doesn't include baking soda and baking powder). You can also substitute chocolate chips for the dried fruit and any kind of nuts for the walnuts.
Crispy Peanut Butter Treats with Chocolate Chips -(I love these! The kids think they're okay, but if they had a choice they'd rather have the shortbread or oatmeal cookies or the peanut butter cups. I'm thrilled the kids are loving these new treats!)
Makes a dozen squares
1 box brown rice crisps cereal
1 ¾ c brown rice syrup
fine sea salt
¾ c peanut butter or almond butter (unsweetened and unsalted)
½ c grain-sweetened, non dairy chocolate or carob chips
Pour the rice cereal into a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour over the rice cereal. Mix well with a wooden spoon.
Once thoroughly mixed and cooled to room temperature, stir in the chocolate chips. Make sure the mixture is cool, or you will end up with melted chocolate instead of chocolate chips in your treats. Turn the mixture out into a 8x8 or 9x13 baking dish. Wet your wooden spoon lightly and press the mixture evenly into the pan. Let cool for 1 hour before cutting into squares or bars.(I put these into individual sandwich baggies so Scott and Elisabeth can take them with their lunches.)
Variation: Almond Raisin Bars. Substitute ¾ c almond butter for the peanut butter and ½ c dark or golden raisins for the chocolate chips(or use both chips and raisins...go crazy!)