Shannon has declared a Christmas edition of Works-for-me-Wednesday, so here are a couple of great cookie recipes. They are both quite healthy, and very adaptable to different diets and allergies (wheat free, gluten free, egg or dairy allergy, etc.)! Enjoy!
- ¾ cup peanut butter (the original recipe uses tahini, I like peanut butter better; almond butter would be great, too!)
- ¾ cup carob powder (again, you could substitute cocoa powder)
- 1 Tbsp. honey
- ½ cup raisins (or some dates, or dried apricots, although raisins work really nicely)
- ½ cup favorite chopped nuts and seeds (this time I used ½ almonds, ¼ pumpkin seeds, ¼ sunflower seeds)
- Process the dried fruit and nuts first, in a food processor. Once well chopped, add in other ingredients. Add a bit of water if you need to make it more moist.
- Shape into balls, and if you like, roll in dried coconut.
This is one of our favorite little treats! The recipe originated from Rejuvenate Your Life, and I just adapted it. We like to keep these in the freezer, but they’re also good out of the fridge.
- 1¼ cups butter (if you must substitute the butter out, please use coconut oil, not margarine!)
- ¾ cup honey
- 1 Tbsp. vanilla
- 3 cups flour (your choice- wheat, spelt, rice, millet, etc.) (I first tried this recipe when my sis-in-law made it with brown rice flour, and they were great! Slightly crumbly, but overall very good!)
- Blend the butter and honey and vanilla
- Stir in the flour until well mixed
- Chill until dough is firm
- Roll out and press into fun Christmas shapes! My daughter and I are making these tomorrow and we intend to make Christmas trees, stars, wreaths, and a cross (I know, different holiday, but we had to get Jesus in there somehow!).
- Edit: Bake at 350 F for just under 10 minutes. Depending on your oven, you may need to lower the temperature, or cook for more like 6-8 minutes, so just keep a close eye on the first batch or two. (Silly me- I forgot to mention how to bake them when I first posted. Hmm, maybe midnight is not a good time for posting...)
The final step is just an add on, from my childhood. My step-Mom would always melt chocolate and dip shortbread cookies in halfway. Sooo, I am going to melt some grain-sweetened carob chips (for pete’s sake, it’s Christmas- use chocolate if you want to!!!), and I will dip these yummy little cookies in it. I think I will have to add a bit of milk or cream to get a nice texture, and melt the chocolate (carob, whatever) in a double boiler so it doesn’t burn.