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Click below to download : Cookies - Formed Cookies - Breakfast Cookies By Marlen (Format : PDF)
Cookies - Formed Cookies - Breakfast Cookies By Marlen
3 cups oats2 medium bananas
just under 1/3 cup olive oil
1/3 tsp. salt or to taste
1/3 to 1/2 cup dates (pitted)
2/3 cup toasted almonds or any other nut you like (optional)
2/3 cup carob chips (optional)
Preheat oven to 350 degrees F.
Mix oats and salt. Add olive oil and mix well.
In a blender, mix bananas and dates until well blended and smooth. You can add a little brown rice syrup or maple syrup if you want them sweet. Add banana mixture to the oats and blend well. Add nuts and carob if you like. Let stand for half an hour.
On an ungreased cookie sheet, form cookies, they will not spread or change at all with baking, so make them nice
Bake in a preheated 350 degree oven for 12-15 minutes.
Can make about 24 cookies, unless a bigger cookie is desired.
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1/2 cup soy margarine 1/2 cup organic peanut butter 1/2 cup unrefined sugar (Florida Crystals) 1/2 cup Succanat 1 substitute egg (En R G egg replacer) 1 1/4 cup unbleached flour 3/4 tsp baking soda 1/2 tsp baking powder (no aluminum) Mix thoroughly the soy margarine, peanut butter, unrefined sugar, Succanat and egg substitute. Blend in flour, baking soda, and baking powder. Cover and chill. Heat oven to 375° F. Shape dough into 1-inch balls. Place 3 inches apart on lightly greased baking sheet. With fork dipped in flour, flatten in crisscross pattern to 2 inches. Bake 10 to 12 minutes
Cookies - Formed Cookies - Vegan Peanut Butter Cookies
1/2 cup soy margarine 1/2 cup organic peanut butter 1/2 cup unrefined sugar (Florida Crystals) 1/2 cup Succanat 1 substitute egg (En R G egg replacer) 1 1/4 cup unbleached flour 3/4 tsp baking soda 1/2 tsp baking powder (no aluminum) Mix thoroughly the soy margarine, peanut butter, unrefined sugar, Succanat and egg substitute. Blend in flour, baking soda, and baking powder. Cover and chill. Heat oven to 375° F. Shape dough into 1-inch balls. Place 3 inches apart on lightly greased baking sheet. With fork dipped in flour, flatten in crisscross pattern to 2 inches. Bake 10 to 12 minutes
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1/2 c margarine 2 c. flour 3/4 lb. sharp cheese, grated dash of red pepper pitted dates (about a 12 oz pkg) pecan halves powdered sugar for rolling Melt margarine. Combine melted margarine, flour and cheese; mix well. Insert a pecan half inside each pitted date. Pinch off a ball of cheese dough and wrap it around each pecan filled date. Place on cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool. Roll in powdered sugar.
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1/2 c margarine 2 c. flour 3/4 lb. sharp cheese, grated dash of red pepper pitted dates (about a 12 oz pkg) pecan halves powdered sugar for rolling Melt margarine. Combine melted margarine, flour and cheese; mix well. Insert a pecan half inside each pitted date. Pinch off a ball of cheese dough and wrap it around each pecan filled date. Place on cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool. Roll in powdered sugar.
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