Thumb-print Almond and Date Cookies

From my friend at Gracious Hospitality comes a great healthy cookie.

Thumb-print Almond and Date Cookies

1/2 cup almond butter
2 cups almond meal
1/4 cup plus 2 Tbsp maple syrup
1 Tbsp pure maple sugar granules (powder)*
1/2 tsp pure vanilla
1/2 tsp almond extract
Place almond butter in mixing bowl and stir until smooth and creamy. Add almond meal, maple sugar granules, maple syrup, vanilla, and almond extract. Mix completely. Form dough into small rolls and then pinch off enough for a small cookie. Roll into a ball and then place on baking sheet and press thumb into center to make an indentation. Then prepare date filling using recipe below:

1 cup dates, pitted
1 Tbsp cornstarch
1/2 cup granulated sugar
1/2 cup water
1/2 cup finely ground almonds
For the filling, mix the water, cornstarch and sugar together. Add dates and
bring to a simmer over medium heat. Cook until thick and dates are smooth.
Remove from heat and cool slightly.
Fill each indentation in cookie dough with a small amount of the date filling.
Bake at 350 degrees F for 20 to 25 minutes. Do not over bake. Cool and
enjoy!
*May omit if you cannot find.

Apricot Oatmeal Cookies

I made these cookies when I had a quart bag of frozen apricots that had to be used. Then we made more to take with us on our week long trip to Death Valley. They were quite easy to eat while traveling down the road and gave us something nutritious to take with us on our hikes.

Apricot Oatmeal Cookies
By Mama Bee
www.wildflowermorningrecipes.blogspot.com

6 cups certified gluten free oats
2 cups raisins
2 cups sunflower seeds
1 TBSP cinnamon

Blend and add to mixture
1/4 cup honey
1/2 cup pitted dates
1/3 cup cashews
2 TBSP flax seeds
4 cups of unsweetened apricots, drained

Stir everything together. Let soak for 10 minutes to firm up. Drop by 1/8 cup portions onto a sprayed cookie sheet. Flatten and shape. Bake at 350' F for 25 minutes, or put in the food dehydrator for18 - 24 hours if you wish to keep more of the nutrients from the apricots. I made some both ways, and both work well.

Oatmeal raisin Molasses Cookies

This recipe was inspired by my husband's grandma's recipe. Unfortunately after changing our diet we were no longer able to eat it. So after going without Oatmeal Raisin cookies for a long time, I made these as as surprise for my husband, HoneyBee. He thought the recipe was a success.

Oatmeal Raisin Molasses Cookies photo
By Mama Bee
www.wildflowermorningrecipes.com

1. Soak 1 1/2 cups of raisins in hot water for 20 or more minutes. Drain. Discard liquid.
2. Mix in a bowl the following:

2/3 cup honey
4 TBSP molasses
1/2 tsp salt
1 cup soymilk

3. Blend and add to the above mixture.

1 cup water
1/3 cup cashews
2 TBSP flax seed

4. In another bowl, mix the following:

The 1 1/2 cup of soaked raisins
1 1/2 cup chopped walnuts
5 cups gluten free oats
1 cup brown rice flour
4 TBSP tapioca flour

5. Add the liquid ingredients to the dry ingredients and stir well. Let set 10 minutes to firm up. Drop by 1/8th cup portions onto a lightly sprayed cookie sheet. Flatten and shape. Bake 350' F for 25 minutes.