My daughters were out of school AGAIN because of inclement weather. That makes five days in the past two weeks! I’m not sure how many inches we’ve received today, but it’s enough to make me not want to venture out. I had an accident last year because of the snow, so I’m a little less adventurous these days.
I don’t know what it is about cold weather, but it makes me want to bake. After lunch, I got an overwhelming urge to run into the kitchen and whip up some cookies, so I did!
My goal was to use the fewest amount of ingredients possible AND to include items that people would most likely already have at home. I was very pleased with how these cookies came out. My girls certainly liked them and didn’t even miss the chocolate chips!
Apple Raisin Nut Cookies
2 cups chopped apples, unpeeled (about 2 apples)
1 cup brown rice flour
1 cup cashew halves and pieces
1 cup pecan halves
1 cup raisins
Preheat oven to 350 degrees. Add apples, brown rice flour, cashews, pecans, and raisins to a food processor. Process about 30 seconds for a smooth texture or 15 seconds for a nuttier cookie. Drop by spoonfuls, two inches apart, on an ungreased 11 by 17-inch baking sheet. Bake 15 minutes. Let cool on a wire rack.
Yield: 16 servings (serving size: about 1 cookie)
- Substitute walnuts or almonds for pecans.
- Use any whole grain flour in place of the brown rice flour.
Calories per serving: 165
Total Fat 9.1 g
Sodium 26.9 mg
Potassium 193.6 mg
Total Carbohydrate 20.5 g
Dietary Fiber 2.1 g
Sugars 6.1 g
Protein 3.0 g