Oatmeal Cookies With Agave Nectar Recipes

AGAVE OATMEAL COOKIES

Steps:

• 1. Preheat oven to 325F. Line 2 baking sheets with parchment paper.
• 2. Using an electric mixer, in a large bowl cream the butter with the agave and light and fluffy, about 2 minutes. Beat in the eggs, one at a time, and stir in vanilla and orange zest.
• 3. In a separate bowl, combine flour, oats, falxseed meal, cinnamon, baking soda and salt. Add to butter mixture and stir until just combined. Fold in dried cranberries (or raisins).
• 4. Drop by heaping tablespoonfuls onto prepared baking sheets and using the back of a spoon, flatten slightly and bake 12 minutes, or until slightly browned.
• 5. Cool on wire rack.

OATMEAL RAISIN COOKIES (DIABETIC) RECIPE - (4.6/5)

Steps:

• 1.Preheat oven to 350°F. 2.Line two large baking sheets with silicone baking mats or parchment paper. 3.In a large bowl, stir together the canola oil, honey, eggs, vanilla extract, raisins, chopped walnuts, wheat germ, and rolled oats. 4.In a medium bowl, sift together the flour and powdered milk. 5.Stir the dry ingredients into the wet ingredients until well-combined. 6.Scoop spoonfuls of the cookie dough onto the prepared baking sheets. The cookies won't spread much, so you don't need to leave a lot of room between them. 7.Bake for 10 to 12 minutes or until dry around the edges. 8.Cool on a wire rack and store in an airtight container in the refrigerator.

OATMEAL COOKIES WITH AGAVE NECTAR

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

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)

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. :).