Apple Raisin Nut Cookies
When I came up with this recipe, my daughters were out of school for the fifth time in two weeks because of inclement weather. We were snowbound, and I was going stir crazy! After we'd eaten lunch that day, 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!
Servings 16
Calories 165 kcal
- 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: 165kcalCarbohydrates: 21gProtein: 3gFat: 9gFiber: 2gSugar: 6g