Laurie’s mom makes these cookies for a healthy snack or even a quick breakfast! We are so busy these days we sometimes forget to eat meals so a few of these with a cup of coffee and we are good to go. If you are looking for healthier treat ideas this is a perfect recipe for that and a great one for kids who are learning to bake.
Ingredients:
2 cups unbleached all-purpose flour
2 cups whole wheat flour
2 cups rolled oats
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon each (or to taste): cloves, ginger, freshly grated nutmeg, allspice, mace, powdered star anise, cardamom and/or whatever you have in your baking spices cabinet!
1 teaspoon salt (or to taste)
1-1/2 cups unsalted butter, room temperature
2 cps firmly packed brown sugar (make your own! 1 cup organic sugar + 2 Tablespoons molasses mixed well per cup of brown sugar)
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups pureed cooked sweet potatoes and/or butternut squash (or a mix). Roast them whole and remove seeds/skin after they have cooled, then puree.
1-1/2 cups raisins and/or other dried fruit
1-1/2 cups chopped pecans or other nuts, seeds, etc.
1 Tablespoon freshly grated organic orange zest (or more to taste)
Preheat oven to 350 degrees
Combine flours, oats, spices and salt in a large bowl.
In a mixer cream the butter, gradually add sugars, beat until light and fluffy.
Add egg, vanilla and orange zest, mix well.
Add dry ingredients alternately with vegetable puree and mix well after each addition.
Add raisins and nuts.
Use a medium size cookie scoop but you can make them larger if you like. Drop onto parchment-lined cookie sheet (or use Silpat or lightly-grease the sheet) and bake for 18-20 minutes or until firm and lightly browned. Baking a bit longer makes them crispy on the outside and soft on the inside. Cool on racks.
The dough and cookies can be frozen. You can also try adding a bit of cooked carrot, turnip, potato or other vegetables to your puree if they are of a similar texture, i.e. not too juicy!
For grownups try soaking the dried fruit in a bit of orange liqueur while mixing the dough. You can also soak them in orange juice or other fruit juice and drain before adding to dough.
