Fruit sweet and sugar free - crunchy almond oatmeal cooki

22 cookies

Ingredients

Quantity Ingredient
1½ cup Almonds
¾ cup Whole wheat pastry flour
¾ cup Unbleached white flour
1 teaspoon Cinnamon
½ teaspoon Cardamom
⅔ cup Fruit sweetener
⅓ cup Raisin water
½ cup Oil
½ cup Raisins
½ teaspoon Baking soda
½ teaspoon Salt
1¾ cup Rolled oats
1 Egg
1 teaspoon Vanilla extract
½ teaspoon Almond extract

Directions

FRUIT AND NUTS

DRY INGREDIENTS

WET INGREDIENTS

Preheat oven to 350 degrees and line baking sheets with baking paper.

Toast the almonds in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool, then process in a food processor, using the pulsing action, until they are medium chopped.

Bring 1 cup of water to a boil and add the raisins. When the water returns to the boil, turn off the heat. Let the raisins plump in the water for at least 10 minutes. Drain the raisins, saving the raisin water. Sift the flours, spices, baking soda and salt into a large mixing bowl. Stir in the rolled oats. Whisk the wet ingredients together until thickened. Stir the wet mixture into the dry ingredients, mixing until well combined. Then stir in the chopped almonds and raisins. Using a #24 (2 tablespoon) scoop or a spoon, place the balls 1 inch apart on the prepared baking sheets. Bake until golden brown, approximately 10-12 minutes. Let the cookies cool on the pans before removing. Submitted By JANE KNOX On 10-19-94

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