Ingredients
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Amount
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Measure
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Ingredient
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| cups | almond butter, plain | | cup | apple butter | | cups | whole wheat pastry flour | | large | eggs | | teaspoon | baking soda | | teaspoon | sea salt | | tablespoon | molasses | | cup | Splenda | | cup | fructose | | teaspoon | vanilla extract | | teaspoon | cinnamon | | cups | oats, quick-cooking | | cup, chopped | pecans | | cup | Apples, dehydrated, diced |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 350 degrees | 2 | Beat butters and sweeteners until creamed. Add eggs and vanilla. Beat well | 3 | In separate bowl, whisk together dry ingredients. | 4 | Add dry ingredients to creamed mixture. Mix well. | 5 | Stir in oats, nuts and apples. | 6 | Scoop out 48 cookies and place on ungreased baking sheets | 7 | Flatten each cookie with dampened fingers. | 8 | Bake 10 - 12 minutes or until lightly browned. | 9 | Cool on sheets slightly, then remove to wire racks to cool completely. |
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