Monday, March 23, 2009

Rainbow Cookies




I saw this recipe on LaLa in La.
It is supposed to be a sugar free, fat free cookie but I couldn't handle it at the last moment and put a little in. I think the dates would have added a lot of sweetness, but I didn't have any. Any changes I put in parenthesis.
They are really good!


R
ainbow Cookies

1/2 cup dried apricots, cut up

1/2 cup golden raisins (I used dried Bing cherries)

1/2 cup dates, cut up (I used dried cranberries)

6 oz. can frozen orange juice concentrate

1 and 1/2 cups rolled oats

1 cup flour

1/2 teaspoon salt

1 teaspoon baking soda

1 egg, lightly beaten (I used two small Bantam eggs)

1/2 cup canola or safflower oil

1/4 cup sunflower seeds

1/4 cup sesame seeds

(At the last minute I added 1/4 cup brown sugar, and about 1/4 cup butter cut into little pieces)

Preheat oven to 350 degrees.

In small nonreactive saucepan combine apricots, raisins, dates, orange juice concentrate. Simmer 10 minutes and let cool. Combine oat, flour, salt, baking soda in large bowl. Add egg and oil and mix well. Stir in cooled fruit and seeds. Preheat oven to 350 degrees. Drop by spoonfuls onto parchment paper lined baking sheet. Flatten with spatula to 1/4 inch thickness. Bake 12 to 15 minutes. Cool on rack and store in airtight container.



2 comments:

Pat said...

If your assistant comes with the making of the cookies, count me in. One always enjoys a bright helper.

Kate in NJ said...

love the pic of Annie cooking..so cute!