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. . . ROBIN'S KITCHEN


Monster Cookie Balls
VG, WF, DF*, NS

Yield: 14 cookies

This recipe is wheat, sugar and soy free and is also made without any leavening agents. These cookies are high in fat but most of it is in the form of nut butter. The remaining fat consists of a smaller amount of butter (or non-hydrogenated margarine).

Ingredients

2 cups rolled oats
1 lg apple, finely diced
3/4 cup raisins or currants
1 cup nut butter (your choice)
1/2 stick butter (or non-hydrogenated margarine)*
1/2 cup carob chips (optional)
2 whole eggs
1 cup spring or filtered water
2 tsp stevia herbal powder OR
-- 1/2 tsp stevia powdered extract
1/4 - 1/2 lb whole pecans

Directions

Combine rolled oats, eggs, water and butter in a mixing bowl. Stir in nut butter and remaining ingredients (except the pecans). Form into balls and place onto an oiled cookie sheet. Place a whole pecan on top of each ball. Bake at 350 degrees for 10-12 minutes.

"Makes a moist hearty cookie. My husband and coworkers really liked them! I found the batter did not form into balls (too sticky-- perhaps because I used quick oats). So instead, I made them like drop cookies. Be sure to drop the cookies to the size you'd like as these cookies are non-leavened. I used almond butter, currants and 2 tablespoons carob powder instead of carob chips.

Robin Russell, Tester

Source: Stevia Rebaudiana: Nature's Sweet Secret by David Richard

Recipe published: Spring, 2001

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