I've been on this clean-eating kick for a few weeks and have not made cookies until now. I decided to try to make shortbread using the base of the delicious lemon bar recipe but use pureed soaked raisins instead of sugar. Since shortbread is a low-sugar item anyway, I thought it might work to slip in the pureed raisins. The dough was fantastic! The cookies were, too!
1/4 cup soaked raisins (measure 1/4 cup *after* soaking)
1/2 cup coconut oil
a few drops high-quality lemon essential oil, or 1/2 tsp. lemon zest
1/2 teaspoon vanilla
Puree the raisins in a food processor, then pulse in the coconut oil, essential oil or zest, and vanilla. Pulse in the coconut and Pamela's. Pat into a parchment-lined 8x8 pan and bake at 350 for about 15 minutes or until lightly browned. Cool and cut into squares.
Variations: This would be amazing with almonds and almond extract! I'm sure you could try it with half oatmeal, too.
1/4 cup soaked raisins (measure 1/4 cup *after* soaking)
1/2 cup coconut oil
a few drops high-quality lemon essential oil, or 1/2 tsp. lemon zest
1/2 teaspoon vanilla
1/4 cup unsweetened shredded coconut
1 cup Pamela's GF flour blend
Puree the raisins in a food processor, then pulse in the coconut oil, essential oil or zest, and vanilla. Pulse in the coconut and Pamela's. Pat into a parchment-lined 8x8 pan and bake at 350 for about 15 minutes or until lightly browned. Cool and cut into squares.
Variations: This would be amazing with almonds and almond extract! I'm sure you could try it with half oatmeal, too.
