Tuesday, January 11, 2011

Cinnamon Raisin Peanut Butter Cookies:

2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup natural peanut butter {creamy}
3/4 cups pure maple syrup
1/2 cup carrot puree
1/4 cup canola oil
2 teaspoons pure vanilla extract
1/2 cup raisins
non stick cooking spray

1. preheat oven 350 degrees.
In a bowl combine flour, salt, baking soda, and cinnamon. set aside.

2. In a large bowl, mix together peanut butter, maple syrup, carrot puree,
conola oil, and vanilla. stir until combined.

3. pour in flour mixture to peanut butter mixture, and turn over with a
spatula about 7 times. Don't overmix! There will be dry spots. Stir in raisins.

4. While batter is resting, spray 2 baking sheets with cooking spray. and then
drop on cookies with a spoon or ice cream scooper. Use fork to make the classic
peanut butter criss-crosses on top.

5. bake for 8 to 10 minutes. Transfer to cookies to a wire rack to cool.
they store up to 4 days.

ps. This recipe is so healthy and all that cause i'm doing an 8 WEEK CHALLENGE
that requires no sugar or white flour. this recipe is easy, and I actually had everything in
my cupboard. {except wheat flour, so I used white...it'll be my free day. :)}


ENJOY.

1 comment:

Daryl and McCall said...

These look sooo good! and I love seeing a site featuring some of my fellow Hurricane girlies :) Keep up the good work


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