Best-Ever Healthy Cookies
(These are high fat but also high nutrition.)
1 c. whole wheat flour
¾ t. baking powder
¾ t. salt
1 T. cinnamon
¼ t. powdered ginger
1 ½ c. dried fruit such as currants, raisins, or craisins
1 c. EACH walnuts, pecans, peanuts (salted or not), and rolled oats, for a total of four cups
1/2 c. EACH pine nuts, sunflower seeds, sesame seeds and wheat germ, for a total of two cups
½ lb. butter (two sticks)
½ c. peanut butter*
1 ¼ c. packed brown sugar (light or dark)
¼ c. milk
½ c. sugar laced with a pinch of ginger and a pinch of sea or kosher salt (in which to roll cookies)
Preheat oven to 350 degrees. Grease cookie sheets or use parchment paper to line. Combine flour, baking powder, salt, cinnamon and ginger into a large bowl. Add dried fruit and toss till the pieces don’t stick together. Add ingredients through oats and mix together.
Beat butter and peanut butter together with a mixer, then add sugar and beat well. Beat in the eggs and milk.
Pour butter mixture into flour mixture and toss till the dough is well mixed.
Chill dough for about 30 minutes, then roll teaspoon-size balls in ½ cup of sugar laced with ginger and salt. Drop balls onto prepared cookie sheets and flatten slightly. They should be about two inches apart. Bake about 12 minutes or until lightly browned and almost firm to the touch. These are a little fragile at first so let them rest on the baking sheet for five minutes before transferring to a wire rack to cool.