57341 healthy oatmeal date walnut cookies Recipes

pitted dates, ground flax seeds, water, walnuts, rolled oats, divided, canola oil, unbleached cane sugar, sea salt, vanilla, shredded coconut (unsweetened ), spelt flour, baking soda, dark chocolate chips

brown sugar, egg whites, applesauce (unsweetened ), vanilla, whole wheat flour, baking soda, salt (optional), cinnamon, nutmeg, old fashion oatmeal, raisins, walnuts (optional)

softened butter, brown sugar, sugar, eggs, vanilla, all-purpose flour, baking soda, saigon cinnamon, salt, old-fashioned oatmeal, raisins, chopped walnuts

white sugar, brown sugar, butter flavored shortening, eggs, milk, baking soda, baking powder, salt, ground cinnamon, vanilla extract, all-purpose flour, quick cooking oats, chopped walnuts, dried cherries

oatmeal, water, raisins, chopped walnuts, banana, cinnamon, ginger, brown sugar

unsalted butter, light brown sugar, all-purpose flour, whole wheat flour, baking soda, oats, salt, lightly beaten egg, vanilla extract, chopped pitted dates, coarsely chopped bittersweet chocolate

dates, pitted and chopped, white sugar, water, lemon zest, orange zest, rolled oats, all-purpose flour, baking soda, brown sugar, ground cinnamon, chopped walnuts, butter, melted, sugar for dusting

oatmeal, whole wheat flour, baking soda, brown sugar, unsweetened applesauce, tahini, raisins, walnuts, vanilla essence, egg, egg white, salt

soy flour, wheat gluten, salt, baking soda, ground cinnamon, oatmeal, chopped walnuts, egg beaters egg substitute, butter, brown sugar twin (sugar substitute), banana, vanilla extract

whole wheat flour, rolled oats, baking powder, baking soda, fine sea salt, raw sugar, chopped walnuts, chopped dates, plain soymilk, canola oil, natural applesauce , single serving cup, molasses, maple syrup

classic yellow cake mix, butter, melted, all-purpose flour, eggs, pumpkin pie spice, pure vanilla extract, quick-cooking oats, walnuts, chopped and toasted, chopped dates

butter, splenda brown sugar blend, flour, whole wheat flour, baking soda, oatmeal, salt, egg, beaten, vanilla extract, dates, chopped, pecans, chopped

butter, brown sugar, eggs, flour, baking soda, cinnamon, dates, chopped, walnuts, chopped

shortening, brown sugar, granulated sugar, egg, milk, vanilla, flour, salt, baking soda, bananas, mashed, dried apricot, chopped, chopped walnuts, oats

unsalted butter, softened, cream cheese, softened, all-purpose flour (sift before measuring), salt, pitted dates (about 1 1/3 cups), walnuts, granulated sugar, cinnamon, vanilla, sugar for rolling out dough

butter, softened, brown sugar , firmly packed, granulated sugar, eggs, vanilla, all-purpose flour, baking soda, cinnamon, salt, quick oats or 3 cups old fashioned oats, raisins, walnuts, chopped

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.