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Suggest a better descriptionMakes 2 dozen 1. Preheat oven to 350 F. Lightly spray or oil 2 baking sheets, or line with parchment paper. 2. In a medium skillet, heat two tablespoons of canola oil over medium-high heat. Stir in triticale flakes and toast, stirring constantly, until flakes are deep golden, 3 to 5 minutes. Remove from heat and set aside. 3. In a large mixing bowl, combine remaining canola oil, Sucanat, egg, and vanilla. Bear until creamy and smooth. Set aside. 4. In a medium mixing bowl, mix together spelt flour, amaranth flour, and baking powder. 5. Add flour mixture and toasted triricale flakes to Sucanat and egg mixture. Stir in walnuts, coconut, and raisins. 6. With wet hands, pinch a 1-tablespoon-size piece from the dough and roll into a ball. Place ball on baking sheet and flatten with the back of a fork. Repeat with remaining dough. 7. Bake for 12 to 15 minutes, or until browned. Cool on sheet for 5 minutes, then transfer to a rack. OVO/VEGAN PER COOKIE: 108 CAL (62% from fat), 1.5g PROT. 7.4g FAT.7g CARB. 32mg SOD. 11mg CHOL. 1g FIBER By "Karen C. Greenlee"
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Serving Size: 1 Serving (26g) | ||
Recipe Makes: 24 servings | ||
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Calories: 131 | ||
Calories from Fat: 87 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.9mg | 1 % | |
Potassium 77.6mg | 2 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 9.1g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 131
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