Oatmeal Cookies With Agave Nectar Recipes

OATMEAL COOKIES WITH AGAVE NECTAR

OATMEAL COOKIES WITH AGAVE NECTAR image

Number Of Ingredients 10

Ingredients

1 cup organic rolled oats
1 cup spelt, whole wheat or oat flour (spelt is my favorite)
1 cup ground almonds (I love Trader Joe's almond meal - already ground up)
½ cup shredded coconut (optional ,but adds fantastic flavor so why not go for it!!)
½ tsp. salt
¼ cup raisins
¼ cup dried cranberries (optional)
½ cup agave nectar (or pure maple syrup)
½ cup canola oil
½ tsp. vanilla

Steps:

1. Preheat oven to 350 degrees. 2. Mix all the dry ingredients together in a large bowl. 3. Mix the wet ingredients and stir into the dry ingredients with a wooden spoon. 4. Form 1" balls and place on an oiled cookie sheet, pressing the balls down with your fingers. 5. Bake for 12 minutes or until crispy. How To Substitute For Wheat Flour To make a standard recipe free of white flour, substitute one of the follow: 1- 3/8 cups barley flour for 1 cup white flour 1 cup corn flour for 1 cup white flour 7/8 cup corn meal for each cup white flour 3/8 cup potato flour for 1 cup of white flour 7/8 cup rice flour for each cup of white flour 1 cup rye meal for 1 cup white flour 1-1/2 cups ground rolled oats or 1 cup oat flour for 1 cup white flour 1 cup whole wheat flour for 1 cup white flour. 1 cup of wheat flour equals... 7/8 cup amaranth 7/8 cup garbanzo bean 7/8 cup chickpea (garbanzo) 3/4 cup corn flour 1 cup cornmeal 3/4 cup millet flour 3/4 cup oat flour 5/8 cup potato flour 3/4 cup potato starch 7/8 cup rice flour 3/4 cup soy flour

AGAVE OATMEAL RAISIN FLAX COOKIES

Agave Oatmeal Raisin Flax Cookies image

Amazing sugar-free cookies that taste great and are made with whole wheat flour. Kids love these and they are perfect for teaching healthy eating. They are also vegan.

Provided by CookiesCupcakes

Categories Dessert

Time 29m

Yield 16 Cookies, 16 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup margarine
3/4 cup agave nectar
2 tablespoons flax seed meal
4 tablespoons water
1/4 cup flax seed meal
1 1/2 cups whole wheat pastry flour
1 3/4 cups rolled oats
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup raisins

Steps:

Preheat the oven to 325°F.
Mix together the margarine and agave nectar.
In a separate bowl, whisk together 2 Tablespoons flax seed meal with 4 Tablespoons of water. Add to margarine/agave.
Add in remaining dry ingredients: 1/2 cup flax seed meal, whole wheat pastry flour, vanilla extract, ground cinnamon, baking soda, sea salt.
Mix in oats then raisins on low.
Measure about 1/4 cup of cookie dough (I use an ice cream scoop) per cookie onto ungreased cookie sheets and flatten slightly. Cookies do not spread much so you can bake them rather close together.
Bake for 12-14 minutes until the edges are slightly browned.

OATMEAL COOKIES (RAW VEGAN)

Oatmeal Cookies (Raw Vegan) image

We all love this recipe, especially my 6 year old daughter. We often have these for breakfast, so much better for you than processed cereals. This recipe is inspired by Juliano's recipe, but is quite different.

Provided by Debra1113

Categories Breakfast

Time 12h20m

Yield 12 cookies

Number Of Ingredients 5

Ingredients

2 cups oats (groats, whole)
1/2 cup almonds
1/2 cup raisins
1/2 cup agave nectar (or maple syrup)
1/4 cup cashews

Steps:

Put oat groats in food processor and grind until fine. Transfer to a mixing bowl.
Put almonds in food processor and pulse a few times to chop them until just coarsely chopped. Transfer to bowl with the oats.
Add raisins and agave nectar to bowl and mix everything well.
Grind cashews in coffee grinder, and use this to coat your palms as you handle the cookie batter.
Take small chunks of dough and flatten into rounds on the mesh sheet of a dehydrator tray.
Dehydrate for about 12 hours on 110 degrees. Dehydrating time needed will vary according to how thick you've made the cookies, and the desired chewy/crunchy-ness. :).

Nutrition Facts : Calories 169.8, Fat 6.1, SaturatedFat 0.8, Sodium 38.9, Carbohydrate 24.2, Fiber 3.7, Sugar 4, Protein 6.2

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