Sweet tidings - holiday cookies - Recipe

Vegetarian Times, Dec, 2000 by Richard Pierce

You don't have to tell anyone that these delicious cookies are actually good for you

This is the time of year when even nonbakers find themselves stocking up on flour, vanilla and all sorts of nuts. Why? Most of us can't resist the temptation to bake something special for this festive season, and cookies are a great choice. They're quick and easy to make and always fun to give. Plus, the whole house becomes filled with fabulous sweet aromas, and the delicious results are gobbled with gusto in no time.

Of course, there's such awareness about reducing fats and refined sugars in our diets that we can't help but be reminded of this every time we see a plate of cookies or pass a bakery. That's why our collection of recipes is a health-food lover's dream. They're all made without dairy and eggs, and refined sugar is replaced with ingredients like rice and maple syrups and barley malt. Most of these sweet morsels use rice and oat flours and rolled oats, standing in for traditional wheat flour.

Holidays and special occasions go hand-in-hand with homemade cookies, and having these healthier versions around will satisfy everyone's sweet tooth and dietary requests.

Raisin Newtons

MAKES 2 1/2 DOZEN EGG- & DAIRY-FREE

These fruit-filled homey cookies have a mild, pleasing aroma and an appealing chewy texture.

1 1/2 cup raisins
2/3 cup orange juice
2 Tbs. vanilla extract
1 1/1 cups pecans (8 oz.; whole or
  halves)
1/2 cup rice flour (see glossary)
1/2 cup oat flour (see glossary)
1 tsp. ground cinnamon
Pinch salt
1/4 cup vegetable oil
1/4 cup pure maple syrup
2 Tbs. grated orange peel

1. In small bowl, combine raisins, orange juice and 1 tablespoon vanilla; let stand 30 minutes.

2. Preheat oven to 350 [degrees] F. Spread 1 1/4 cups pecans on baking sheet and bake until lightly browned, 8 to 10 minutes. Remove from oven, chop 3/4 cup pecans; set aside. Place remaining 1/2 cup pecans in food processor and finely grind. Add rice flour, oat flour, cinnamon and salt and process until well blended, occasionally scraping sides of bowl with rubber spatula. Transfer mixture to large bowl.

3. In medium bowl, mix oil, maple syrup and remaining 1 tablespoon vanilla. Add to flour mixture and mix just until blended.

4. Drain raisins and puree in food processor or blender. Transfer to small bowl and stir in chopped pecans and orange peel. Divide raisin filling into three parts; set aside.

5. Place 13 x 12-inch sheet of parchment paper on flat surface; sprinkle lightly with oat or rice flour. Roll dough into 12-inch square. (To prevent the roller from sticking to the dough, use a second sheet of parchment or dust dough with flour.)

6. Leave 1-inch space at the edge of dough closer to you. Working from left to right, form 1/3 of the raisin puree into 10-inch strip, 1/2 inch thick and 1 inch wide. Fold dough over filling to form long bar. Gently peel parchment from dough, seal edge where dough meets, and cut along that edge with sharp knife. Cut bar into 10 1-inch pieces; place on baking sheet lined with parchment paper. Repeat this method to use remaining ingredients; bake 15 to 17 minutes. Remove to wire rack to cool.

PER COOKIE: 118 CAL.; 1G PROT.; 7G TOTAL FAT (1G SAT. FAT); 13G CARB.; 0 CHOL.; 1MG SOD.; 1G FIBER

Maple-Pecan Sandies

MAKES 1 1/2 DOZEN EGG- & DAIRY-FREE

To judge doneness for these nut-based cookies, go by the color of the underside, which should be light golden brown. Don't wait for cookies to brown on top. Also, expect them to be somewhat soft--they will firm up as they cool.

1 cup pecans (6 oz.),
  plus 18 pecan
  halves for garnish
1 cup old-fashioned rolled
  oats
1 cup rice flour (see glossary)
1/4 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup pure maple syrup
2 Tbs. vegetable oil
1 Tbs. vanilla extract

1. Preheat oven to 350 [degrees] F. Spread 1 cup pecans on baking sheet and bake until lightly toasted, 8 to 10 minutes. Remove from oven; cool slightly. Lightly brush two baking sheets with oil or line with parchment paper; set aside.

2. In food processor, finely grind toasted pecans. Add oats, flour, salt, cinnamon and nutmeg. Pulse on/off several times to combine ingredients. Scrape down sides of bowl with rubber spatula and pulse on/off 2 more times to thoroughly combine. Transfer mixture to large bowl.

3. In medium bowl, mix maple syrup, oil and vanilla. Add oil mixture to flour mixture and stir until well blended.

4. Roll 1 tablespoon dough into a ball and flatten to form cookie about 1 3/4 inches in diameter. Press a pecan half in center of each cookie. Place cookies on prepared baking sheets, spacing about 1 inch apart. Bake until undersides are lightly browned, about 10 minutes. Transfer cookies to wire racks to cool.

PER COOKIE: 160 CAL,; 2G PROT,; 9G TOTAL FAT (1G SAT. FAT); 19G CARB.; 0 CHOL.; 31MG SOD.; 1G FIBER

Chocolate Drops

MAKES 3 DOZEN EGG- & DAIRY-FREE

Very dark and chocolaty, these cookies are remarkably low in fat.

1 cup walnuts (6 oz.)
3/4 cup unbleached all-purpose flour
3/4 cup whole-wheat pastry flour
2 tsp. baking powder
3/4 tsp. ground cardamom
1/2 tsp. salt
1 cup pure maple syrup
3/4 cup unsweetened cocoa
  powder
3/4 cup vegetable oil
1/2 cup soy milk
1 Tbs. vanilla extract
2 tsp. ground flaxseeds
1/2 cup dairy-free semisweet
  chocolate chips