'Lookie, lookie, lookie,here comes a cookie!My little sister likes to say that 'Death to Smoochy' is the only movie she'll watch that has 'death' in the title. It may not be wholly family friendly, but Ed Norton's crunchy-granola rhino persona is pretty fantastic. His un-adulterated giddiness over veggie-hot dogs and healthy cookies is enough to make me throw together a new recipe. Oh yes, this one goes out to Smoochy.
Fresh and organic, no need to panic!
Right from the soil, no tropical oils!
Sweetened with juice, for an energy boost!
Fiber galore, you'll be askin' for more...'
I made a big batch of brown rice yesterday, and as I was enjoying a bowl with butter and brown sugar I thought to myself, "Yummmmmmmmmm... I wonder if I can make a cookie with this stuff?" After a few internet searches turned up less-than inspiring results (there is a grand total of ONE recipe out there... one!)I thought I'd scrap together something along the lines of a SUPER HEALTHY COOKIE! This (good) bad-boy is chock full of fiber from the brown rice and whole wheat flour, sweetened with honey and fruit, and stays chewy - the texture is a bit more like a muffin than a cookie - perfect for little PB&J sandwiches. Yes, my friends, a cookie you can have for breakfast!
Oakley's No White Flour, No White Sugar, but Plenty of Delicious...
Brown Rice Cranberry Cookies
1 1/2 c. cooked brown rice
1/2 c. butter, cut into cubes and softened to room temperature
1/2 c. honey
1 tbs cinnamon
1 egg, beaten
2 tsp vanilla
1 1/3 cup whole wheat flour
1 teaspoon baking powder
1/2 cup dried cranberries
Cream together butter and honey. Add beaten egg, vanilla, mix well. Sift together flour, cinnamon, and baking powder, add to creamed ingredients. Fold in cooked rice and cranberries. Drop cookie dough by tablespoons on ungreased cookie sheet. Bake in 350 degree oven for 25 minutes or until cookies are a golden brown in color.
Enjoy, especially in the morning. With peanut butter.