Food recipes
Honey Nut Chocolate Chunk Cookies
Honey Nut Chocolate Chunk Cookies Ingredients: oats leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cinnamon, ground salt, table nuts, walnuts, english nuts, almonds oil, olive, salad o...
Honey Nut Chocolate Chunk Cookies
Ingredients:
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
nuts, walnuts, english
nuts, almonds
oil, olive, salad or cooking
honey
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
Directions:
Heat oven to 180 C
Put the oats in a food processor and whiz until fine
Put whizzed oats in a large bowl with the baking powder, salt and cinnamon
Put walnuts and flaked almonds in the food processor and whiz
Stop every now and then to scrape the sides down, then whiz again...until crumbly
Pour the EVOO into the foid processor and whiz until smooth like nut butter.
This could take ten minutes.
Warm up the honey in a microwave safe jug for 30 seconds in the microwave
Mix the warm honey into the nut butter, allow to cool
Pour the walnut mixture into the dry ingredients, mix together
Mix in the raisins and chocolate chunks
Roll small balls of mixture and place them well spaced on an ungreased cookie sheet (or two)
Gently press down the cookies
Bake for 12-15 minutes, keeping a close eye on them to prevent them burning
Remove from the oven and allow cookies to cool for five minutes on cookie sheets before moving to a wire rack to cool completely
Makes 16-18 little cookies
Ingredients:
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
nuts, walnuts, english
nuts, almonds
oil, olive, salad or cooking
honey
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
Directions:
Heat oven to 180 C
Put the oats in a food processor and whiz until fine
Put whizzed oats in a large bowl with the baking powder, salt and cinnamon
Put walnuts and flaked almonds in the food processor and whiz
Stop every now and then to scrape the sides down, then whiz again...until crumbly
Pour the EVOO into the foid processor and whiz until smooth like nut butter.
This could take ten minutes.
Warm up the honey in a microwave safe jug for 30 seconds in the microwave
Mix the warm honey into the nut butter, allow to cool
Pour the walnut mixture into the dry ingredients, mix together
Mix in the raisins and chocolate chunks
Roll small balls of mixture and place them well spaced on an ungreased cookie sheet (or two)
Gently press down the cookies
Bake for 12-15 minutes, keeping a close eye on them to prevent them burning
Remove from the oven and allow cookies to cool for five minutes on cookie sheets before moving to a wire rack to cool completely
Makes 16-18 little cookies