COCONUT GLUTEN FREE COOKES

https://smittenkitchen.com/2014/06/coconut-brown-butter-cookies/

gluten free link

COCONUT has a lot or medical properties (parasites, diarrhea, fiber, etc.
and, some come gluten free.

Delious #Fiber-Cookie-recipe

Fiber Cookie Recipe
Cookies are normally associated with having high sugar content that leads to
fat and gaining weight. What fiber cookies offers on the other hand is a twist
between maintaining the good taste of a regular cookie while providing your body
with a large amount of fiber which is nutritious to your health. Fiber is a
great nutrient for helping your digestive system to work more effectively and
lowering your cholesterol which allows your body to absorb food better and
reduce the risk of heart disease and other diseases. So next time you want to
have a cookie without having to concentrate too much on its effect on your
weight and other health issues try making a Fiber Cookie.

I've added protein too.

Preparation Time 15 minutes
Cook Time 20 minutes
Ingredients
2   large eggs
¾ cup of brown sugar
1 cup of rolled oats
1 cup of oat bran
1 cup of Kellogga's bran flakes
1 cup of fiber
1 cup of seedless raisins or cranberries
1 cup of chopped English or, black walnuts
1 cup of margarine (or 2 sticks)
¾ cup of sugar
2 cup of all-purpose flour
½ teaspoon of salt
2 tablespoon of vanilla
1 tablespoon of baking soda
½ cup of water
Directions

Preheat the oven to 375 degrees F.
Place the oat bran, rolled oats, fiber one, bran flakes, raisins and walnuts
in the large bowl and use the spoon to mix them together.
Put the sugar and margarine in the mixing bowl and use the electric mixer at
medium speed to cream them out.
Gradually add in the egg whites into the creamed mixture and then the
vanilla, use the spoon to scrape the bowl before and after the egg whites.
Put the flour, salt, baking powder and baking soda into one bowl and mix
them out together.
Put the mixer on low speed and then take the dry ingredients and add it to
the cream mixture and also some water.
Continue to add bran mixture to the creamed mixture until everything is
incorporated.
Use th e aluminum foil/cooking paper to line up the cookie sheet or use butter or cooking
spray to base it.
Use the spoon to add the batter to the cookie sheet and place the cookie
sheet into the oven for about 12 -14 minutes until it baked or lightly
browned.
When the cookies are done baked take them out and allow the cookies to cool
for about a minute and then place them onto the wire rack.

https://www.pinterest.com/toughertimes/vegetarian-sources/

Flourless Peanut Butter Cookies

Recipe courtesy of Kitchen Vignettes

These Flourless Peanut Butter Cookies are a quick, one-bowl recipe.

 (Recipe Credit: Aube Giroux of Kitchen Vignettes)

Yield: 1 dozen cookies

Course: Dessert
Theme: Comfort Food, Cooking with Kids, Family Friendly, Quick and Easy

Ingredients

• 1 cup natural smooth peanut butter (avoid anything too thick)
• 1/2 cup coconut sugar (white cane sugar is fine, increase amount to 1 cup if you prefer a sweeter cookie)
• 1 large egg
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp vanilla extract

Directions

1. Preheat the oven to 350F. Mix all the ingredients together in a medium bowl until a stiff dough is obtained. Roll into 12 balls and flatten with a fork, making a criss-cross pattern. Bake on a greased or parchment-lined cookie sheet, about 1 inch apart, for about 8 to 10 minutes. Eat warm or cold. Will store at room temperature for about 1 week.

Tags: Baking Recipes, Cookies Recipes

No Sugar; APPLE DATE COOKIES

Subject: Apple Date Cookies (NO SUGAR)

In my cooking classes I learned how to use dates instead of sugar. You could use powdered stevia and etc.

 Try this one. When taking cooking classes from the seventh Day Adventist Church in our area, I learned how to prepare food differently which I enjoyed. I loved their class and recipes. They have a book I purchased, when taking the class that I gave to my vegetarian daughter Sarah. I recommend it highly. It had a great banana date pie in it using only dates that was unbelievable.

src="http://pagead2.googlesyndication.com/pagead/show_afmc_ads.js">

Apple Date Cookies
1 Cup dates
1/2 Cup. raisins
...Enough water to just cover above ingredients.
3 peeled, cored and chopped apples
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon cinnamon or apple pie spices or cardamom
2 Tbs. oil
2 Tbs Ground flaxseed flour, instead of egg (Optional)
1 cup coconut, ribbon (optional, but coconut does make them sweeter.) or, just the date sugar?
1 1/2 c. quick oats
Mix well, Drop spoonful's on cookie sheet and press out with hands. Bake at 350 for abt. 20 min. or until firm but moist.
( low carb yum) recipes...
Comments Are Always Welcomed.....
Elite Vegetarians

BREAKFAST OATMEAL RAISIN COOKIES

Breakfast Oatmeal Raisin Cookies

These Breakfast Oatmeal Raisin Cookies are great for the family on the run, they travel well and you can prepare the night before and bake in the morning. I originally was going to make these into 30 little cookies last night. Well, dinner went late and I totally forgot to make the cookies until the next morning and that is how they became a left-over or recycled Breakfast Oatmeal Raisin Cookies.

The oatmeal and cinnamon both boost your metabolism, this makes for a great way to get heart healthy oatmeal into your diet!
If you want to make 30 little cookies that will work great too, just bake for 10-15 minutes and use a tablespoon to make them into ping-pong sized balls. Also try my Peaches and Cream Oatmeal Cookies, are a delicious way to eat a non glutton cookie, which a hard find. You could add choc. chips instead of raisins i.e.


Makes 15 Breakfast Oatmeal Raisin Cookies.

• ¾ cup organic all-purpose flour (If gluten free- coconut or almond flour i.e mixed with rice f.)
• ½ tsp. baking soda
• ¼ tsp. sea salt
• 2 tbsp. unsalted butter at room temp
• 1 cup packed light brown sugar (I used only 1/2)
• 1 egg
• 1 tsp. vanilla extract
• 1/2 cup unsweetened apple sauce (I used smashed pear, sweeter)
• 2 cups quick oats
• 1 cup raisins (1/2 cup)
• 1 tsp. cinnamon (or, 1/2 + 1/2-apple pie spices)

Spray 2-3 cookie sheets with baking spray. In a small bowl combine flour, baking soda, cinnamon and salt. In a large bowl or standing mixer whip butter and sugar, add in egg and vanilla. Add in  apple sauce and ⅓ cup of water. Now you can add the dry flour mixture, mix until just combined. Add in the oats and raisins and mix until just combined. Place in fridge for 15 minutes minimum or overnight.
Pre-heat oven to 350, using an ice cream scoop dollop out tennis ball sized (YEP!) dollops of cookie dough, give enough room for a little spreading. Bake for 15-18 minutes until golden brown.
Each serving (1 cookie) has: 172 calories, 2 g fat, 2 g fiber, 2 g protein, 34 g carbs.

https://www.pinterest.com/happycamper223/motivation/
https://www.pinterest.com/desbarg/gluten-free/

CAKE MIX, PUMPKIN COOKIES

My home-aid, Virginia gave me this recipe. I wanted it because it was semi-home made recipe with few ingredient's that can be made into "October, Halloweens or Thanksgiving cookies. She added in dark chocolate, but I liked following the theme "pumpkin" with cranberry's (raisins?) instead. Also Virginia said she added more spices, protein. It has plenty of fiber. This recipe is low in fat and the canned pumpkin will dilute its sugar. Any spice cake mix will do


.

PUMPKIN CHOCOLATE CHIP COOKIES

Cake mix difference
will turn out
diffferent

This is for a large batch. Just half the recipe using one box of spice cake mix, one egg and, smaller can of pumpkin. (make sure it's real (fiber) pumpkin)
HOW TO MAKE FROM ANY CAKE MIX: COOKIES

===============

2 packages of spice cake mix

2 eggs

1 large can of pumpkin

1 package of dark chocolate chips (sub. cranberry's, by color, in mix, or, raisins/nutmeat?)

Spray cookie sheet 350 degrees for 13-15 minutes (depends on size of cookie)

OATMEAL, no flour cookies

This is my signature cookies recipe. I wanted more oatmeal and no flour, taste good and healthy.

 I finely found this recipe. In my other blog on this post alone I had about 2,600 hit before I turn it off "ShermsOrganicNews."

#No-Flour, Oatmeal Cookie (gluten, flour free/ allergies free if you use organic)

This is a no flour complex very high in fiber adaptable breakfast or a great pick me up snack recipe. Make this the best organic whole oatmeal cookies ever. So much better than the ones from from health food stores that have preservatives in them.

Also; you could substitute some of the organic whole oats to whole-wheat flakes or other grains when you get use to doing this recipe as is first. It's made a bit different. (Coconut, organic peanut butter and chocolate chip, carob and etc can be added in after, first, making it from the original recipe with tweets to your likings. This makes up a big batch for large families (freeze). You may prefer to ½ the recipe making smaller batches.

You will need baking paper, or two very good cookie sheet pans that will not brown the bottoms. They have to cool down in the pan, or slide off using your paper after being cool down a bit. The other pan will keep you baking while your first batch cools. They are delicate at this stage, depending on how long they are baked. As they can harden up and become crisp (which I like in this cookie. If not take them out a bit early) Note. to be a good cookie maker don't leave the kitchen, have a timer, and take them out a bit early to let them cook on top in their cookie sheet. (my style)

 My neighbors use to come to my house to get this cookie. I use to always have it on hand but then my daughter moved and I don't bake them much. It was her favorite cookie recipe.

I've taken a (Google image: oatmeal cookies,) I have no camera.  (If you spread about 1/4 thickness in a Pyrex baking dish  in the form of a loose hay-stacks with a lg ice cream scoop...or, you can make breakfast bars.)

If you use choc. chips don't add into the mix in you gal. jar letting the oil and oats and sugar macerate in but mix, or press them in just before baking.

It may be a good recipe to store and pass onto your next generation.
However, you may not want to share these gems. LOL



BEST Oatmeal Cookies (no flour) This originally came from the Seventh Day Adventist Magazine long ago, but this has been rendition/adaptions. The original had too much sugar. Always taste the dough to see if it sweet enough on all recipes. This had added in one more cup of sugar.
INGREDIENTS:
4 cups organically grown whole grain oats is best
1 or 1-3/4 cups dark brown sugar (or, to taste)
1 cup of pressed sunflower (or safflower oil ...it's the Tonalin CLA oil...) or, any Mono oil (even light olive oil.) Coconut oil? (no honey, it softens the cookie to much for me)
SET ASIDE IN : Let the above three ingredients needs to sit/stand for eight hours A must! in a gallon jar or big Tupperware bowl i.e. in
.......................................................................................

Next day... mix the following together.
2 well beaten organic eggs -to hold them together
½ teaspoon sea salt (high in magnesium, and less use of salt)
2 teaspoons almond extract
1-cup nuts (slivered or chopped almonds? -nut meat) I used slivered almonds
Use the smallest ice cream scoop (1/8') for dropping these "haystack" looking oats mounds on a cooking sheet and round together the edges where it will brown too much.
...............

Bake for about 10 minutes or, longer if you desire crispier cookies. They need to be first baked (abt 10 minutes at 350) and then cooled down; right on cookie sheets before removing them or they will break apart and the cookie will crumble.

Be patience they're well worth the wait. Some like these crispy, other prefer them medium. Also they will naturally crisp up in storage. (Half the recipe if its too much) They will not go to waste!
...................

Do not sub "diet sugars or high fructose types of sugars" I've done honey too...hu  mmmm ... don't care for the moist cookie effect. If you use a substitute for the egg, put it with the oats jar.

It's the egg and sugar that holds these together,

These cookies have to be soaked with the oil (olive oil works too); baked them but first cool them down then, remove from baking paper. This does the trick. You actually can use any oil, I prefer the mono-s (I know I am repeating, but some things need to be emphasized for a this style of cooked. 

.....................

This is another way to use any left-over's

**GRANOLA: Layer the mixture out on size of your lined baking paper or wax paper lined cookie sheet, (unless, you have pans that don't burn cookies on the bottoms) Then, slowly baking them at 250 for 40 minutes.

Or for a more crunchy bites up to 1 hr. depending on tray size, thickness and depends your oven temperature. The easiest way is just to crunch up the left-over cookies in milk, works great too. (Add in other ingredients, raisins, coconut etc as you get more proficient when using this recipe a lot...which I did .) They are so easy to make...

*Melt coconut oil or butter and use for the replacement of the safflower oil.

...............................

Peanut butter Cookies (no flour)

http://shermsrecipes.blogspot.com/2011/02/peanut-butter-cookies-no-flour.html

http://shermsrecipes.blogspot.com/2010/11/oatmeal-cookie-gluten-free.html

Try this no flour cake too made with coconut or almond flour (angel food cake)

©2002 All publishing right reserved

http://shermsrecipes.blogspot.com/2010/07/refrigerator-oatmeal-cookies.html

http://toughertimes.blogspot.com/2013/09/coffee-break-cookies.html

 

CHOCOLATE OATMEAL NO BAKE COOKIES

It's a stick of butter. Many swear by this recipe. (and I'd change the recipe to one cup and taste the dough? I don't like things that are too sweet anyways and am not use to it. I will use for the cup of sugar the stevia chocolate drops HFS in this. (no gluten recipe)
* I use the powder stevia and also the drops for some foods. The choc. come only in the drops. Yes, it's expensive at the HFS but, lasts a long time for one person. On line (Swanson's Vit .com)

How to Make Protein Bars (semi-Hme made)

Not an exact recipe, because I add in a lot of protein and nut butters. I also experiment on what I have on hand this month to add in. You do not have to use this mix. (I added no oil, no eggs and no flour) Left-overs from protein shakes powder and fiber products makes the recipe easy.



I love making my own protein bars using my left-overs of (pea or rice) protein  powders, seeds, any nut butters, trail nut mix, shredded coconut, protein with fiber powders, fiber, flaxseed flour i.e., organic other vegan or soy milk because it has 9 g. of protein, left-over peanut or almond butter and some coconut oil. No added eggs or oil in my version.

The semi comes in by using a basic cookie mix.
 I first mix up and a dry mix (basic) and add in all the powders or dry stuff, in the amount I want then divide in two batches.

Fiber and protein powder is basic. The extra oil comes from the nut butters; I add in 1/2 medium jar. Then I divide the powdered mix in half. Some to use later.

Any cookie mix should work. Let us know

Second part: is too into one of the fresh batch made that day; I add in just enough organic soy milk to make a paste to spread on a paper, sprayed, lined cookie sheet. (I've used alum foil too) Be careful; not too thick as this mixture will spread, thickened and fill in all your small holes.

The protein bars takes about 15 min. with some of the cooking taking place on the top of stove when out. (Under cook, just a tad; touch the center with tips of finger and if it's bounces it's done.) If you cook it longer it comes out crunchy.

 Their are gluten free mixes i.e. The other thing I need to mention is this is a METHOD RECIPE. And, this recipe isn't very sweet depending on what you've added in it (raisin i.e.) and I like it that way. I'm a diabetic.
The protein and fiber keeps the b.s. in check. It's quick, easy and use just left overs from health foods that we bought and didn't like the shakes that never works for me for weight. by Pat Sherman's recipe method.

Start from a recipe and their are many on if you Google it.

Homemade Protein Bars (gluten-free)

Ingredients (Gluten, cake mixes will work too if available

• 2 cups gluten-free oats (or, mix with coconut flour)
• 1 tbsp chia seeds (optional)
• 2 tbsp ground flax seed
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup almond milk (or soy)
• 1/4 honey
• 2 tbsp nut or seed butter, I used sunflower seed when I can find it.
• 1 banana, mashed (optional or, smashed pears I like adds natural sweet moisture)
• 1 tsp pure vanilla extract,
• 1/4 cup raisins (or trail mix)
• 1/8 slivered almonds (or a (almond) nut butter)

Directions

1. Preheat oven to 350.
2. In a large bowl combine oats, chia seeds, ground flax, baking powder and salt.
3. In a separate bowl combine almond milk, honey, nut or seed butter, banana and vanilla.
4. Mix wet ingredients into dry then add raisins and slivered almonds.
5. Stir until batter is mixed thoroughly.
6. Grease a glass dish, I used cooking spray to coat mine.
7. Bake for 20-25 minutes or until golden brown on top.

 Written by Lisa Horvath. 

Related Homemade energy gels | homemade protein and energy balls

PUMPKIN PIE BARS + Vegan Cookies

Pumpkin Pie Bars

1 can refrigerated crescent rolls
2 eggs
15 ounces can pumpkin puree
1 cup whipping cream
1/2 cup brown sugar, packed
1/4 cup corn syrup;  honey or agave
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
Serve with prepared whipped cream and a sprinkle of cinnamon and sugar.

Preheat oven to 350 degrees. Line a 11 x 7 pan with parchment paper making sure to leave a little hanging over the edges. (I didn't have a 11 x 7 so I did use a 9 x 13.)

Unroll crescent roll dough and press into the bottom and sides of the lined pan. Set aside.

In the bowl of a stand mixer, mix together the eggs, pumpkin, whipping cream, brown sugar, corn syrup, pumpkin pie spice, and salt until smooth. Pour mixture over dough.

Bake for 45 - 50 minutes or until knife inserted comes out clean and center is set. Let bars cool for a couple hours and then refrigerate to chill.

Using the parchment paper to lift the chilled bars from the pan. Slice into bars, top with whipped cream, sprinkle with a little cinnamon sugar and serve!

Source: Pillsbury
..............................................................

Ridiculously Good Pumpkin Spice Cookies,

Not only are these pumpkin cookies delicious, but this fabulous recipe will have you eating tons of pumpkins and squash long before the traditional Thanksgiving pumpkin pies. Oh yeah, they're also vegan (if you must have your eggs, add two liquid chickens eggs instead of the egg replacer).

Ridiculously Good Pumpkin Spice Cookies

Preheat oven to 325°F
Ingredients (all organic, yes?) (Freeze some of the batter for Thanksgiving day or the dough and make them fresh)

• 1 cup cooked pumpkin (cut in half, scoop out seeds, place cut side down on baking sheet and bake at 350 until soft. Peel and mash or blend the pumpkin.)
• 1/2 cup coconut oil (or butter, or even olive oil)
• 3/4 cup unrefined sugar (or sub. maple syrup or honey etc. just taste the batter for desired sweetness)
• Egg replacer equivalent for 2 eggs
• 2 cups whole wheat flour (use coconut flour i.e)
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 cup chopped walnuts

Mix all of the ingredients together, adjust spices to your taste, and chill in the refrigerator for 1 hour. Drop by the spoonful onto greased cookie sheets and bake for 8 to 10 minutes.
Try substituting sweet potatoes or butternut squash (or any winter squash) for the pumpkin for a different taste, put them in muffin tins, or bake in a loaf pan.
They're incredibly tasty (ridiculously good, even), and you can eat all you want, because they're made from vegetables!
[Actually, you can't eat all you want, because of course you'll need to share some with the wife and kids, right? And anything you read on this blog is purely conjecture, so don't tell your doctor I said you could eat all you want.]
Originally published on NaturalPapa

COFFEE BREAK; COOKIES

They're is more than one way for coffee breaks...Take 'em to work, give to your coffee drinking friends, only one, more for you. (Lift your depressions with coffee not sodas which is 4 times as bad for all of us.)

Coffee Walnut Cookies

 

Ingredients;

• 2 cups all purpose flour
• 1 cup walnut halves
• 3/4 cup of sugar * or less, 1/2 honey makes them moist
• 1/4 tsp salt
• 2 tsp fresh ground coffee beans (medium roast)
• 1 tsp vanilla extract
• 1 1/2 sticks salted butter

or add pecans instead of walnuts

Procedures

1. 1st
   Combine the flour, walnuts, sugar and salt in the bowl of a food processor and pulse until the walnuts are finely ground. Add the ground coffee and pulse to mix. Add the butter (cut in several pieces if firm) and pulse until the mixture looks damp and crumbly. Drizzle in (the brandy flavoring is optional) and/or vanilla extract and pulse until the dough begins to clump up around the blade. Remove the dough, press it into a ball and knead it by hand a few times to complete the mixing.
2. 2nd
   Form the dough into a 12-inch log about 2 inches in diameter. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably, overnight, or up to 3 days. The dough can also be frozen for up to 3 months. Brings out the flavors.
3. 3rd
   Position the racks in the upper and lower thirds of the oven and heat the oven to 350 degrees. Use a sharp knife to cut the cold dough log into one-fourth-inch-thick slices. (If the dough crumbles when you cut into it, let it soften for several minutes.) Place the cookies at least 1 inch apart on silicone-lined baking sheets. Press a coffee bean into the center of each cookie.
4. 4th
   Bake the cookies 150 f. until light golden brown at the edges, 12 to 15 minutes, rotating the sheets from top to bottom and front to back halfway through the baking. Let the cookies firm up on the pans for about 1 minute, then transfer them to a rack with an off-set spatula.
5. Cool completely. These cookies are delicious fresh but are even better the next day. They can be stored in an airtight container for at least a month.
6. When cutting some of the sugar: add sprinkled powdered sugar then the bean as a topping for company?
7. Oatmeal-cookie-no-flour-recipe My best Cookie recipe
    

SHORTBREAD WITH HONEY

Shortbread (Honey)           

¼ lb. butter or organic margarine

¼ cup honey or maple syrup

1 ½ to 2 cups pastry whole wheat flour

Cream butter and honey. Sift flour before adding to butter mixture (in ½ cup amounts) until dough forms a ball. Keep dough moist.  On lightly floured surface, roll out to 3/8 inch thick. Cut into shapes with floured cookie cutter. Place on ungreased cookie sheet. Bake 15-20 minutes at 350 degrees (Until lightly golden brown.

http://clearcreekcountrygirl.blogspot.com/2010/02/angelas-shortbread-recipe.html

CREAM CHEESE COOKIES

Cream Cheese Cookies (protein)
Crust:
1 cup all-purpose flour
1/8 cup packed light brown sugar
1 cup chopped pecans (optional)
1 stick butter, melted
Filling:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon pure vanilla or almond extract
*Fresh berries and mint leaves, for garnish
Preheat oven to 350 degrees F.

Combine flour, brown sugar, pecans, and butter in bowl. Press dough into an un-greased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.
For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.
Photo style of cookie: If you want these like the photo roll them into ball sized then flattened. With a pestle or large spoon flatten down the centers. Do not make the dent all the way through or they will leak. Fill in with sweeten fruit to taste; add to thicken some corn starch; afterwards, spoon in fruit mixture and bake. Or, if using raspberry i.e. jam you may prefer not to bake afterwards.
© 2002 All rights reserved.

Comments Are Always Welcomed.....

GREEN TEA; Cookies and Spread

GREEN TEA DIP AND SPREAD THAT CAN HELPS TO SHED POUNDS, GIVES ANTIOXIDANTS WITH A GREAT LIFT. Get a good quality of organic strong green tea. Add powdered green tea to any flour or add to another dip. Use it for adding a natural green color as in the cookie snacks at the bottom of this post. http://www.facebook.com/notes/eatgreentea/recipe-green-tea-spinach-dip/109916832386498
This spread or dip-Yields: 18 tablespoons.
Try the other snack using green tea in cookies at the bottom of the page.
INGREDIENTS
- 3 green tea bags or, 2 tbs of powdered green tea (coffee grinder?) or, to the desired taste and color.
- 1 cup organic cream cheese
or ricotta cheese (at room temperature)
- 2 Tbsp. finely-minced fresh chives or basil leaves
DIRECTIONS
Place tea bags in a heat-proof glass or ceramic container that
holds more than 1 cup. Bring 1 cup of water to just below the
boiling point, remove from heat immediately and pour over tea
bags. (Water that has come to a boil should first be cooled about
1 minute before using.) Allow the tea to steep 3 to 5 minutes.

Remove tea bags, squeeze out liquid and discard. Cool tea to
room temperature. If not using immediately, refrigerate (covered)
until ready to use. (Allow refrigerated tea to come to room
temperature before using.)

Place cheese and minced herb in a blender and mix on medium-high speed to incorporate herbs into the cheese and produce a smooth mixture.

Gradually add small amounts of the tea concentrate until the mixture is as spreadable as desired. (Remaining concentrate can be diluted and reheated to make iced or hot tea for drinking or refrigerate until ready to use again.)

Transfer the mixture to a covered container and refrigerate for at least an hour to allow flavors to meld. Bring mixture back to room temperature before using, either as a spread for toast at breakfast; a spread for crackers, sandwiches, or wraps; or as a dip for vegetable crudités or toasted tortilla chips.
Nutritional Information Per Serving: 31 calories, 2 g. total fat (1 g. saturated fat), 1 g. carbohydrate, 1 g. protein, 0 g. dietary fiber, 39 mg. sodium
http://blessedhomemaker.blogspot.com/2011/01/aspiring-bakers-2-cny-cookies-2011.html
.................................................................................
Ingredients: For Green Tea Cookies
1 cup all purpose flour
1/4 cup sugar
1/4 cup powdered (confectioners’) sugar
1 tablespoon green tea (matcha) powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter, chopped into small cubes
1/2 to 1 cup extra sugar for coating
1 egg
http://www.chinafoodmenu.com/healthy-snacks/green_tea_cookies.html
NOTE: THESE GREEN TEA COOKIES WERE MADE WITH GREEN TEA POWDER TO THE DESIRED COLOR... SPRINKLE WITH SUGAR WHEN HOT
Comments are Welcomed.....

Breakfast; Deluxe Oatmeal Cookies

Oatmeal cookies another collectible cookie recipe. I love nutritious oatmeal cookies for quick breakfast. You can improves with fruit or substitute pear or its juice i.e. for the sugar. Do not use fake sugars that chemical increased the appetites, which defeats the purpose. Diet cookies, for the most part, have the same amount of carbs as regular. The double whammy is diet sugars, and corn syrup added make you famished, hungry and gluttony that food won't satisfy. You'll want to eat more the rest of the day. So much of our food supply is polluted and is now producing allergies. Grains no longer contains any protection. Grains are no long in its original (natures)state. The anti fungal properties that protect the plant against its enemies and passed on to you is missing. Most mad, greedy, unrighteous, marketeers, such as big seed corporations, want to control our foods by re-inventing to patent seeds that are producing GMO or sic plants that can't regenerate nor protect themselves from their own enemies in nature. This rippling effect is pass on to all who ingests the grain products such as flour i.e
If your sick, in any way, it would be wise to use organic grains whenever possible.Sick grains can't heal. That's the bottom line.
Ingredients;
1 1/2 cups flour
1 teaspoon baking powder (no aluminum)
1/2 teaspoon baking soda
1 1/2 cups whole or good oats
1/4 teaspoon cloves (also clear out parasites)
1/2 teaspoon nutmeg
1 teaspoon good cinnamon
2 tablespoons dark cocoa (Leave out Choc. if you have arthritis. Chocolate can make more pain)
1/2 cup butter (no hormones) or margarine if vegetarian
1 cup sugar
1 egg
2 apples (cored, chopped but not pared)
1/4 raisins
1/4 cup chopped nuts
Pre heat oven to 375 f. Mix dry ingredient's and set aside.
Cream the shortening sugar; add the egg and beat well.
Stir in the flour mixture and blend well. Thoroughly mix in the apples, raisins and nuts.
Drop by teaspoonful onto a greased cookies sheet. Bake 12-15 minutes. Yields about 10 doz.
Tell readers of your results or add to or another recipe of the same sort i.e...

COOKIES; NO FLOUR OR SUGAR

I took cooking classes from the seventh Day Adventist Church in our area, learning how to, " Make the Perfect Protein foods." This was the name of the class. I loved their classes and recipes. They have a book I purchased, when taking the class that I gave to my vegetarian daughter Sarah. I recommend it highly. Sorry I don't have the title yet. They had a great banana date pie in this book using only dates that was unbelievable. Oh well, back to the Cookies. Lots of fruits can be substituted for sugars. I love pears, apples etc.
Apple Date Cookies
1 Cup Dates
1/2 C. raisins
...Enough water to just cover above ingredients.
3 apples cored and chopped
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon cinnamon or cardamon
2 Tb. oil
1 cup coconut, ribbon
1 1/2 c. quick oats
Mix well, Drop spoonfuls on cookie sheet and press out with hands. Bake at 350 for abt. 20 min. or until firm but moist.
Oatmeal Cookies (No Flour Recipe)
4 Cups Oatmeal (buy at the health food store the big style)
1 cup dark brown sugar
1 cup mono oil
Let this mixture stand for 8 hours
Add:
2 well beaten eggs
1/2 tsp. salt
2 tsp almond extract

1 cup slivered almonds (or chopped almonds)
Bake for 10 minutes at 350 (They will be loose like a haystack, let them get a little crisp for a crunchy bites)Cool on cookie sheet before removing.

Carrot Lemon Cookies

This is a simple but very good recipe. I like the raw carrots rather than the cooked carrots in other recipes. My childrn never knew it had carrots in them.
1 egg
1/2 Cup Chopped raw Carrots
2 Cups unbleached flour (or 1 cup flour and 1 cup
soft spring wheat whole wheat flour) This flour has a lower protein content and
is better for baking. Buy it at the health food stores or buy the wheat and grind
it yourselves.
1/2 cup butter which is one stick
2 teaspoons baking powders (non-aluminum kind) or
use the one in another journal entry that you can make up yourself.
1/2 teaspoon salt
1 teaspoon real lemon flavoring
350 for about 12-14 minutes - These stay moist-
and they are very good! These were my emergency after school cookies when I had
nothing else to make cookies. Visit the below blog for my great oatmeal cookie
recipe.
Granola Goodies (no flour recipe)
8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced almonds, approximately 1 cup
1 1/2 ounces wheat germ,(OR OTHER FIBER)
Approximately 1/2 cup 6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, or raw approximately 1/4 cup
packed
1-ounce butter, plus extra for pan
2 teaspoons
vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces
Chopped dried fruit, any combination of apricots, cherries, blueberries or
raisins etc., (or just the raw nuts fruits)

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the
oven to 350 degrees F.

Spread the oats, sunflower seeds, almonds, and
wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes,
stirring occasionally.

In the meantime, combine the honey, brown sugar,
butter, extract and salt in a medium saucepan and place over medium heat. Cook
until the brown sugar has completely dissolved.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to
combine. Turn mixture out into the prepared baking dish and press down, evenly
distributing the mixture in the dish and place in the oven to bake for 25
minutes. Remove from the oven and allow to cool completely. Cut into squares and
store in an airtight container for up to a week

Tell readers of your results or add to or another recipe of the same sort i.e...

PEANUT BUTTER COOKIES (no flour)

Best Ever Peanut Butter Cookies
Ingredients:
1 cup peanut butter [plain or chunky]
1 cup granulated sugar
1 medium egg, slightly beaten
Preparation:
Preheat oven to 325-degrees Farenheit.
Mix ingredients well in a medium bowl.
Drop by teaspoon onto an ungreased cookie sheet.
Flatten cookies with a fork.
Bake for 8-10 minutes or until golden brown.
That's it!

COMMENTS ARE Most WELCOMED...

CARROT OATMEAL COOKIES

Oatmeal-Carrot Cookies (A soft spiced cookie, with raisins or without) Freeze some of them on a baking sheet, after frozen put them in a freezer bag and bake a dozen at a time for the children nutritious after school snack before dinner. It depends on how many children you have. Give them an apple or summer harvest veggies with one or two cookies and a glass of no hormone milk...yum. The point is teach them not to go for unhealthy snacks by having available good ones. Pre-plan to bake on Sat or Sun. then serve them thoughout the week is especially good for working Moms.
My daughter uses some of the flour 1/4 cup in place of almond or coconut flour to give them more fiber and natural oil.
3/4 cup margarine or butter
1 3/4 cups flour (oat flour taste better)
3/4 cup brown sugar (or dates sugar i.e.)
1/2 cup granulated sugar
1 egg
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. cloves
1 tsp vanilla
2 cups rolled oats
1 cup finely shredded carrots
1/2 cup raisins (optional)
In a mixing bowl beat margarine, or butter with an electric mixer on medium to high speed for 30 seconds or till softened. Add about half the flour, brown sugar, sugar, egg, baking powder, soda,spices, and vanilla. Beat till combined, scraping sides of the bowl occasionally Beat or stir in remaining flour. Stir in oats, carrots and raisins.
Drop dough by rounded 1/8 inch ice cream scoop or rounded teaspoons 2 inches apart onto the un-greased cookie sheet. Bake in 350 oven for 10 to 12 minutes or till edges are golden. Remove from cookie sheet and cool on wire rack or paper towels. This make about 4 dozen (teaspoon)
79 cal., 1 gram protein, 12 carbs, 3 grams fat, 1 gram fiber
COMMENTS ARE Most WELCOMED...

OATMEAL COOKIE (GLUTEN FREE)

No-Flour, Oatmeal Cookie (gluten free)
This is a no flour complex very high in fiber acceptable breakfast or a great pick me up snack recipe. A nutritious and very simple basic treat. It makes this the best organic oatmeal cookies ever. So much better than the ones from from health food stores that have preservatives and too much junk in them. Substitute some of the organic whole oats to whole-wheat flakes or other grains when you get use to doing this recipe. When making oatmeal cookies oatmeal flour is the best for tasty cookies. Coconut, peanut butter and chocolate chip and such can be added in after making it from the original recipe first. Also, this makes up a big batch for large families (or to freeze). You may prefer to ½ the recipe making smaller batches. My neighbors use to come to my house to get this cookie. I use to always have it on hand but then my daughter moved. It was her favorite cookie recipe. I waited many years to find this kind of recipe. I've looked at the vegan recipes (google image: oatmeal cookies) and they use whole wheat flour and/or apples sauce etc. I'm only going to put in this blog post one best recipe. True this make up a lot, but you can use it for granola cereal if it get hard. I do like to bake them more crispy instead of soft. You can do either. Just cut the time baking.

It may be a good recipe to store and pass onto you next generation. However, you may not want to share these gems.
Totally...Oatmeal Cookies (no flour- gluten free)
4 cups organically grown whole oats is best (I buy from HFS the big size non instant oats)
1 or 1-3/4 cups dark brown sugar (or, to taste)
1 cup of pressed sunflower or safflower oil or Mono oil Canola oils is junk!
Let the above three ingredients stand for eight hours.

Then mix together the following:
2 well beaten organic eggs to hold them together
½ teaspoon sea salt (high in magnesium)
2 teaspoons almond extract
1-cup nuts (slivered or chopped almonds, or raisins i.e.)
Use the smallest ice cream scoop for dropping the "haystack" looking oats on a cooking sheet and round together the edges or it will brown to much. Bake for about 10 minutes or longer if you desire a crispier cookie. They need to be first baked (abt 10 minutes at 350) and then cooled down right on cookie sheets before removing them or they will break apart.

Be patience they're well worth the wait. Some like these crispy, or medium. Also they will naturally crisp up in storage. (Half the recipe)

Do not sub "diet sugars or high fructose types of sugars" I've done honey too...mmmm ... don't care for the moist cookie. It's the egg and sugar that holds them together but it has to be soaked and baked in then cool to do the trick.
**GRANOLA: Layer the mixture out, depending on size of your lined baking tray-lined and slowly baking them at 250 for 40 minutes. Or for a more crunchy bites up to 1 hr. depending on tray size, thickness and your oven. Also, just crunch up the left-over cookies in milk, works great too. (Add in other ingredients)
©2005-7 All publishing right reserved
http://sherms recipes.blogspot.com/2010/07/refrigerator-oatmeal-cookies.html

CANDY CANE COOKIES

Candy Cane Cookies (Why put sugar cookies in this blog?...no corn syrup deserts or candy treats for children ever!)
Serves/Yields: 48
Category: Cookies
Difficulty: Moderate
Ingredients:
1 cup powdered sugar
1/2 cup butter or margarine
1/2 cup shortening
1 each egg
1 1/2 teaspoons almond or peppermint extract
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup peppermint candy -- crushed
1/2 cup granulated sugar
Directions:
Heat oven to 375 degrees. Mix powdered sugar, margarine, shortening,
egg, almond extract and vanilla. Stir in flour and salt.
Divide dough into halves. Tint one half with food color.
For each candy cane, shape 1 teaspoon dough from each color into a 4-
inch rope. For smooth, even strips, roll back and forth on lightly
floured board. Place 1 red and 1 white strip side-by-side; press
together lightly, and twist. Place on ungreased cookie sheet; curve
cookie top down to form a candy cane shape.
Bake until set and very light brown, about 9 minutes. Mix crushed
candy and granulated sugar; immediately sprinkle over hot cookies.
Remove from cookie sheet and cool on wire rack.