Brand New Day Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
2 1/4 cups (12 oz) raisins1 cup (5 oz) chopped pitted dates1/4 cup ground flaxseed1/3 cup hot water1/3 cup amaranth grains1/2 cup raw sunflower seeds1/2 cup raw sesame seeds1/2 cup raw pumpkin seeds1/2 cup whole raw almonds, chopped1/2 cup whole raw hazelnuts, chopped1/2 cup shortening2/3 cup smooth peanut butter1/3 cup sunflower seed butter1/2 cup brown sugar1 tbsp vanilla 1/2 cup plain soy milk1 tbsp agave nectar (or honey)1 1/3 cups gluten-free all purpose flour1/2 cup ground almonds1/2 tsp guar gum3/4 cup psyllium fibre husks1/3 cup soy milk powder1 tsp cinnamon1 tsp ground ginger1/2 tsp salt1 cup roasted chickpeas
Preheat the oven to 350°F and line 4 cookie sheets with parchment or SilPat.
Place raisins and dates into a bowl and cover with hot water. Let stand 30 minutes, then drain and set aside.
Combine flaxseed and hot water in a small dish and set aside for 10 minutes.
In a dry pan over high heat, toast the amaranth grains, all the seeds, the almonds and the hazelnuts until the grains begin to pop and the nuts toast. Pour into a bowl and set aside.
In a large bowl, beat together the shortening, peanut butter, sunflower seed butter, brown sugar and vanilla until creamy.
Add the flax mixture, soy milk and agave nectar and beat in well.
In another bowl whisk together the gluten free all purpose flour, ground almonds, guar gum, psyllium fibre, soy milk powder, spices and salt.
Gradually add this mixture to the creamed ingredients, stirring gently, then fold in the toasted mixture and the soaked fruit.
Drop big mounds of dough onto the sheets, no more than 6 to a sheet. Flatten tops slightly with wet fingers (you can sprinkle with coarse sugar if you'd like).
Bake 18 minutes. Cool cookies completely on the sheets.
Number of Servings: 22
Recipe submitted by SparkPeople user JO_JO_BA.
Place raisins and dates into a bowl and cover with hot water. Let stand 30 minutes, then drain and set aside.
Combine flaxseed and hot water in a small dish and set aside for 10 minutes.
In a dry pan over high heat, toast the amaranth grains, all the seeds, the almonds and the hazelnuts until the grains begin to pop and the nuts toast. Pour into a bowl and set aside.
In a large bowl, beat together the shortening, peanut butter, sunflower seed butter, brown sugar and vanilla until creamy.
Add the flax mixture, soy milk and agave nectar and beat in well.
In another bowl whisk together the gluten free all purpose flour, ground almonds, guar gum, psyllium fibre, soy milk powder, spices and salt.
Gradually add this mixture to the creamed ingredients, stirring gently, then fold in the toasted mixture and the soaked fruit.
Drop big mounds of dough onto the sheets, no more than 6 to a sheet. Flatten tops slightly with wet fingers (you can sprinkle with coarse sugar if you'd like).
Bake 18 minutes. Cool cookies completely on the sheets.
Number of Servings: 22
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 389.6
- Total Fat: 20.5 g
- Cholesterol: 0.0 mg
- Sodium: 74.9 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 8.9 g
- Protein: 9.3 g
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