These cookies are so good with coffee for breakfast or, with ice cold almond milk for an afternoon snack.
INGREDIENTS:
- 1 cup Earth Balance shortening (margarine) sticks, softened
- 1 cup Truvia® Brown Sugar Blend
- 1 egg
- 1-20 oz. can of crushed, unsweetened, undrained pineapple (it does not work well with fresh pineapple)
- 3 cups quick-cooking oats (using a food processor, process 1 cup of quick oats into a fine oat flour)
- 1 Cup Bob’s Red Mill Finely Ground Natural Almond Meal
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 cup golden raisins (you can also substitute dried cranberries or dried cherries)
- 1 cup (moist) shredded coconut
- 1 cup shelled, chopped walnuts
DIRECTIONS:
- In a very large bowl, beat the Earth Balance Shortening, egg, and brown sugar blend with electric mixer until smooth and creamy
- Next, add the crushed pineapple to creamed mixture and mix on low speed (just until blended) – and set aside.
- In a food processor, add one cup quick oats and process until oats resemble fine flour; then add the almond meal and process/mix for 1 minute on low.
- Pour the finely processed oats/almond flour mixture into a large bowl and add ALL the remaining dry ingredients. Stir with large wooden spoon until well-combined.
- Add the dry ingredients to the creamed mixture (butter/egg/brown sugar/pineapple mixture) and stir just until well-combined. Using a large “disher-style ice cream scoop,” scoop dough on to a large cookie sheet lined with parchment paper.
- Bake in 350° oven for 15 – 20 minutes. Let cool, then store in air-tight Tupperware-type container. (The next day, I store my cookies in the refrigerator)
