Fruit sweet and sugar free - crunchy almond oatmeal cooki
22 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Almonds |
| ¾ | cup | Whole wheat pastry flour |
| ¾ | cup | Unbleached white flour |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Cardamom |
| ⅔ | cup | Fruit sweetener |
| ⅓ | cup | Raisin water |
| ½ | cup | Oil |
| ½ | cup | Raisins |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1¾ | cup | Rolled oats |
| 1 | Egg | |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Almond extract |
Directions
FRUIT AND NUTS
DRY INGREDIENTS
WET INGREDIENTS
Preheat oven to 350 degrees and line baking sheets with baking paper.
Toast the almonds in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool, then process in a food processor, using the pulsing action, until they are medium chopped.
Bring 1 cup of water to a boil and add the raisins. When the water returns to the boil, turn off the heat. Let the raisins plump in the water for at least 10 minutes. Drain the raisins, saving the raisin water. Sift the flours, spices, baking soda and salt into a large mixing bowl. Stir in the rolled oats. Whisk the wet ingredients together until thickened. Stir the wet mixture into the dry ingredients, mixing until well combined. Then stir in the chopped almonds and raisins. Using a #24 (2 tablespoon) scoop or a spoon, place the balls 1 inch apart on the prepared baking sheets. Bake until golden brown, approximately 10-12 minutes. Let the cookies cool on the pans before removing. Submitted By JANE KNOX On 10-19-94