Friday, June 22, 2012

Giant Breakfast Cookies

Boy we love these cookies.  I tweaked this cookie one more time.  This time I used Namaste Foods, Gluten Free Perfect Flour Blend.  It kept the points value the same as using whole wheat flour.  Using almond flour tasted fabulous but it raised the points value of the cookies.  

I order this flour blend through amazon. It is less expensive when you buy in larger quatities. 

Giant Breakfast Cookies
Yeilds:  24 cookies
Serving Size:  1 cookie
Weight Watchers:  3 pp+(using Chocolate Chip Chunks)
  • ¾ cup honey
  • 1 cup unsweetened applesauce (original recipe called for 1 cup butter)
  • 3 eggs
  • 1 t. salt
  • 1 t. cinnamon
  • 1 t. baking soda
  • 1 t. vanilla
  • ½ cup buttermilk
  • 2 cups Namaste Perfect Flour Blend
  • 2 cups whole rolled oats
  • 1 cup raisins or chocolate chips (I used Chocolate Chip Chunks)

  1. Mix butter, honey, eggs, salt, cinnamon, soda, vanilla and buttermilk.
  2. Stir in flour and oats. Fold in raisins or chocolate chips.
  3. Scoop heaping tablespoons of dough onto a cookie sheet.
  4. Bake at 350 degrees for 15-20 minutes.
  5. Allow cookies to cool 3-4 minutes on cookie sheet before removing cookies to cool on a wire rack.

To soak the grain in these cookies before baking (in order to help them to digest better):
  1. Melt and cool butter.
  2. In a glass bowl, stir together flour, oats, butter and cultured buttermilk.  Add a bit more buttermilk than the 1/2 cup the recipe calls for if the grains are not all moistened.
  3. Cover and let the grains soak overnight.
  4. Stir in the remaining ingredients in the morning and bake as directed.

Adapted From:  Heavenly Homemakers

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