Tuesday, March 16, 2010

Lenten Cookies - Easy & Sort of Healthy

Healthy? Well, they are still cookies, but these have a smaller ratio of sugar and fat than most recipes. Also, they have a bit of whole grains.

I adapted this recipe from a favorite cookbook: More With Less.

What makes them easy is that you pre-mix a gallon size batch of pantry ingredients and then whip up the last step whenever you need a treat.

1&1/2 cups white sugar
1&1/2 cups of brown sugar
1&1/2 cups white flour
1&1/2 cups of whole wheat flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder

Cut in:
2 cups shortening

6 cups of rolled oats

Mix well. Store in a cool place. (I use my pantry)

Cookie Day
For 2 dz small cookies:
1. Scoop out 2 cups of mix into a bowl.

2. Warm 1/2 cup of soy milk (or rice or almond milk) and mix in 1&1/2 tsp of Energy Egg-replacer and 1 tsp vanilla.

3. Combine the pantry mix with the wet mix. Add whatever variation you want (raisins and cinnamon make a good cookie; so do peanut butter chips and/or chocolate chips)

4. Spoon onto greased cookie sheet.

5. Bake 10-12 minutes at 350.

I guess I should have shared this sooner, since we only have a few weeks left of Great Lent! Sometimes these last weeks are the hardest, and with so many wine days coming up, a small treat seems like a good idea.