gallery Raisin Sunflower Cookies + variations for choc-chip and apricot-mac cookies.

Hi there.

You’re feeling peckish.
After a bit of snack. Something to hit the sweet cravings.
You’re after a cookie. A biccie. You know that sweet crumbly biscuit to dunk into your tea or coffee.
Or you need a bit of an energy boost pre/during/post workout.
But you’re not keen on those high fat containing muesli bars…don’t blame you!

So what do you do? There’s only so many Marie/Milk Arrowroot biscuits a person can eat…
Besides they really empty kilojoules – i.e. kilojoules/calories of energy with really no nutritional significance and only contribute to short-term fullness not long term satiety…

Well here’s a recipe that works great for morning tea. afternoon tea, evening cuppa, school box lunches and/or pre/post/during a workout. Plus packaged in a cute mug, cellophane and a cute ribbon makes for a great, well appreciated present :-).

A delicious, nutritious, multifunction cookie. I like that.

But you dont have to take my word for it, 1 x 24 cookies lasts 1 day in my family.  Visiting friends have asked to take some home. And if I got paid $1 for everytime someone has asked for this cookie recipe, I could probably start working part-time.They’re that good.

Happy Baking.

To begin you will need:

1 large egg or 2 small eggs
1/3 cup canola oil
1/3 cup honey
1 teaspoon vanilla extract (the real stuff is a LOT better than imitation vanilla, but use what you have. If you don’t have any, feel free to leave it out)
1/3 cup reduced fat dessicated coconut
1 1/2 cups plain Atta stoneground wholemeal flour
2 tsp baking powder
1 tsp cinnamon powder
1/2 tsp cardamom powder
3 tablespoons water
1/3 cup raisins/sultanas finely chopped
1/3 cup craisins (preferably unsweetened if possible) finely chopped
1/3 cup sunflower seeds/pepitas (pumpkin seeds)

Preheat oven to 180 deg C / 170 deg C fan-forced.

Line a packing tray with a non-stick silicon mat.

Beat egg, oil, honey and vanilla extract together well.

In a separate bowl sift flour, baking powder, cinnamon and cardamon powder together. Add wheat husks.

Gently mix dry mixture into the egg mix. Add water.

I DO NOT recommend making the cookie dough in a benchtop mixer, as this results in a drier cookie.

Add raisins, craisins and sulflower seeds.

Roll dough heaped teaspoon-fuls of cookie dough together in your hands and placle on the baking tray.

Gently press down (but not flatten) cookie dough balls with your thumb, making a gentle imprint.

Bake for 13 minutes, rotating and swapping racks at 8 minutes.

Allow to cool on rack for 5 minutes before transferring to cooling rack.

Variations:

– Coffee’d walnut and choc-cup cookies

As above but replace vanilla essence with 1 teaspoon of coffee essence.
Replace raisin/craisins and sunflower seeds with 1/2 cup dark chocolate chips and 1/3 cup raw walnut (chopped).

– Apricot-mac cookies

As above but omit cardamom and add 1/2 teaspoon freshly ground nutmeg and 1/2 teaspoon ginger powder.
Replace raisin/craisin and sunflower seeds with 1/2 cup finely diced dried apricots and 1/3 cup finely chopped raw macadamia nuts.

2 comments

    • Hi Amy,
      The coconut is added along with the dry flour mix.
      If you use whole wheat flour, you will note husks left behind in the sifter. Instead of throwing the husks out, I add it as well to the mixture – the same time as the flour and coconut.
      🙂 Let me know how you go.

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