Title: Fruit Sweet and Sugar Free - Cholesterol Free Oatmeal Coo
Categories: Dessert Diabetic
Yield: 16 Cookies
| FRUIT AND NUTS |
| 1/3 | c | Walnuts |
| 1/3 | c | Raisins |
| DRY INGREDIENTS |
| 1/2 | c | Whole wheat pastry flour |
| 1 | ts | Baking powder |
| 2 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/8 | ts | Salt |
| 1 1/2 | c | Rolled oats |
| WET INGREDIENTS |
| 1/3 | c | Oil |
| 1/4 | c | Fruit sweetener |
| 1/4 | c | Raisin water |
Preheat the oven to 350 degrees and line baking sheets with baking paper.
Toast the walnuts in the preheated oven for 7-10 minutes, stirring
occasionally. Allow the nuts to cool. Then process in a food processor,
using the pulsing action, until they are coarsely chopped. Bring 2/3 cup
water to a boil and add the raisins. When the water returns to the boil,
turn off the heat. Let the raisins plump in the water for at least 10
minutes. Drain the raisins, saving the raisin water. Sift the flour, baking
powder, spices and salt into a large mixing bowl. Stir in the rolled oats.
In a medium size bowl, whisk the wet ingredients together until thickened.
Stir the wet mix into the dry ingredients, mixing for one minute until the
oats begin to break down. Stir in the chopped walnuts and the plumped
raisins. Using a #24 (2 tablespoons) scoop, or a spoon, scoop out the dough
and place the balls 1 inch apart on the baking sheets, with lightly
moistened fingers, flatten each cookie to a thickness of 1/3 inch. Bake
until golden brown, 15-18 minutes. Remove the cookies to a wire rack to
cool.