Two Thumbs-Up Holiday Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
1 1/2 cup Ezekiel 4:9 Sprouted Whole Grain Cereal (or a low-fat granola)1 cup whole wheat pastry flour1/2 cup spelt flour3/4 tsp baking soda3/4 tsp cream of tartar1 tsp cinnamon1/8 tsp allspice1/8 tsp ginger3/4 cup agave nectar or honey4 oz sweet potato baby food (or sweet potato puree)2 egg whites1 tsp vanilla extract1 cup raisins1 cup walnuts, finely ground1 egg white (for dipping)
Preheat oven to 350 degrees Fahrenheit.
Grind cereal in food processor for 2 minutes or it is finely ground. Add flour, spelt flour, baking soda, cream of tartar, cinnamon, allspice and ginger. Pulse to blend.
In a large bowl, combine agave nectar, sweet potato puree, egg whites, vanilla and raisins. Stir in flour mixture, but do not overmix. It is best to refrigerate dough overnight to allow the grains to absorb the liquid.
Drop onto cookie sheet that has been lined with parchment paper or a silicone pan liner. Roll each cookie into egg white that has been lightly beaten. Roll into finely chopped walnuts. Press with thumb in center of cookie to create thumbprint. Drop 1/2 teaspoon of preserves in center of cookie.
Bake 15 minutes, or until lightly browned. To assure even baking, rotate pans halfway through baking.
Cool and store in airtight container.
Yield: 5 dozen
Number of Servings: 60
Recipe submitted by SparkPeople user PHULLER.
Grind cereal in food processor for 2 minutes or it is finely ground. Add flour, spelt flour, baking soda, cream of tartar, cinnamon, allspice and ginger. Pulse to blend.
In a large bowl, combine agave nectar, sweet potato puree, egg whites, vanilla and raisins. Stir in flour mixture, but do not overmix. It is best to refrigerate dough overnight to allow the grains to absorb the liquid.
Drop onto cookie sheet that has been lined with parchment paper or a silicone pan liner. Roll each cookie into egg white that has been lightly beaten. Roll into finely chopped walnuts. Press with thumb in center of cookie to create thumbprint. Drop 1/2 teaspoon of preserves in center of cookie.
Bake 15 minutes, or until lightly browned. To assure even baking, rotate pans halfway through baking.
Cool and store in airtight container.
Yield: 5 dozen
Number of Servings: 60
Recipe submitted by SparkPeople user PHULLER.
Nutritional Info Amount Per Serving
- Calories: 61.5
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 27.9 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.2 g
- Protein: 1.3 g
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