Happy Halloween!!!
This morning I'm traveling to Olympia to see my niece run in a cross country meet. I was going to bring her some of my odd cookies but then I remembered it is Halloween! So I baked her some super scary cookies.
If you want to scare your family try these- if you are easily frightened maybe you should substitute 1/3 cup turbinado for the molasses!
1/3 cup grape seed oil -green if you can find it
1/3 cup turninado or brown sugar
1/3 cup black strap molasses- hauntingly black
1 egg
3/4 cup spelt or whole grain flour
1/4 cup garbanzo bean flour- (you can also just use a full cup of flour if you don't have bean flour)
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract -
(if you would rather add some spice, substitute 1/4 tsp each of cinnamon and nutmeg for
the vanilla)
1/4 cup non fat dry milk
1/2 tsp salt
1 cup grated carrot- who likes veggies in their cookies???
1/2 cup raisins- makes a beautiful Halloween batter- orange and black
1 1/4 cup quick rolled oats
Preheat oven to 400 degrees
Beat together oil, sugars and egg. If you used vanilla add it here.
Mix flours, baking, powder and soda, dry milk and salt. If you used cin and nut spices add here.
Mix together
Add carrots, raisins and oats- mix well
Drop rounded tsp full of cookie dough, two inches apart onto lightly oiled baking sheet
Bake for 10 minutes, until lightly brown on edges
Cool on rack
This recipe has been hauntingly altered for Halloween. the original recipe is from Jean Hewitt's the New York Times Natural Foods Cookbook. I added the green oil, garbanzo beans, black strap molasses, turbinado sugar, spelt flour, and swapped the spices for vanilla.
What better time to scare your family into eating healthy cookies then on Halloween? The scariest way would be to have them help you make the little eerie nuggets. When you break out the garbanzo bean flour and carrots, I think you will see their eye brighten right up!!!
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