Busy Mama Cookies

I find I’m often too busy to make, mix and bake the cookies I need (or want) all in one stretch, so I came up with a cool way to get it all done – on my time! These are really healthy and packed with flavor!

Ingredients: 

  • 2 1/2 Cups flour (I prefer spelt, an ancient grain)
  • 2 teaspoons baking soda
  • 1/4 teaspoon iodized salt
  • 2 Cups (any combination of the following) raw hulled sunflower seeds, unsalted pumpkin seeds, flax seeds, raw slivered almonds, rolled oats
  • 3 Tablespoons cacao powder
  • 1 stick unsalted butter
  • 3/4 Cup nut butter (any type – peanut, sunflower, almond…whatever you have on hand)
  • 1 large egg
  • 1/2 Cup no sugar added apple sauce
  • 1/2 ripe banana
  • 1/4 Cup 100% maple syrup or honey
  • 1 Cup dark chocolate chips or chopped dark chocolate bar
  • 1/2 Cup chopped dates or figs
  • 1 Cup diced cherries or dried cherries (can also use cranberries!)

Directions:

  1. No preheating required
  2. In a medium size bowl, combine flour, baking soda, salt, nuts/seeds/oats and cacoa. Set aside.
  3. In large bowl, beat butter, nut butter, banana, apple sauce and syrup (or honey) until combined. Mix in egg.
  4. Slowly mix dry mixture into wet mixture until well mixed. Fold in chocolate chips and fruit.
  5. Tear off 2 large sheets of freezer paper the same size. You’ll need the entire width and about 8 inches of length. Set one aside.
  6. Using your hands, divide your cookie dough in half. Take one half of the cookie dough and roll into a long thin log. If you want perfectly round cookies, roll it around on the freezer paper to round it out, otherwise you can just roll it into a log shape or square it off for an interesting look later.
  7. Once you have the log shape you want, wrap the freezer paper around the cookie log and pinch the edges together.
  8. Using a piece of tape, tape the ends off. Complete the same process with the other half of the dough.
  9. Place in the freezer or refrigerator (be sure to mark it with the date and what it is)
  10. Bake at your convenience, remembering that cookie dough last a maximum of 5 days in the fridge and 6 months in the freezer.

To Bake:

  1. Pre-heat oven to 325 degrees F
  2. Lightly grease cookie sheet
  3. Using a sharp knife, cut the log every 1/2 inch and place unbaked cookies onto lightly greased cookie sheets
  4. Bake for 8-10 minutes or until golden brown. Enjoy!

Makes roughly 3 dozen cookies.

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