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Posts: 12
Reply with quote  #1 

Hi, Dee - since rappadura is not processed like the white sugar we are all accustomed to, is it possible to make cookies using rappadura and whole wheat flower, organic butter and maybe some unsweetened carob chips?  Obviously, I'm trying to find a way to eat cookies, but am I dreaming? 


Posts: 1,162
Reply with quote  #2 

You're not dreaming....Here's two great ways to eat healthy cookies:


Whole Wheat Chocolate Chip Cookies

All ingredients can be purchased at a local natural food market.


Prep Time: 20 Minutes

Cook Time: 12 minutes

Ready in 32 minutes

Yield: 30 servings




1-1/2 cups Rapadura sugar

1 cup organic butter, softened

2 organic eggs

1 Tbsp. pure Vanilla extract

1/2 cup ground pecans (optional)

1/2 tsp. baking soda

1/4 tsp sea salt

2-1/4 cups whole wheat pastry flour

2 cups grain-sweetened chocolate chips




Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the Rapadura and butter until smooth.  Beat in the eggs, one at a time, mixing well after each one.  Stir in the vanilla, sea salt, and baking soda until well blended, then mix in the flour (and ground pecans).  Do not overmix.  Stir in the chocolate chips.


Drop spoonfuls of cookie dough onto un-greased baking sheets so they are two inches apart.


Bake for 12-12 minutes in the preheated oven, until the cookies are just starting to brown at the edges.  Let cool on the baking sheets for a few minutes before removing to cool on wire racks.



No Flour Walnut Carob Chip Cookies

  • 2/3 cup xylitol
  • 2/3 cup Rapadura (natural whole cane sugar)
  • 1 cup natural peanut butter
  • 2 organic eggs
  • 1 teaspoon brown rice syrup
  • 1 teaspoon pure vanilla extract
  • 1-1/4 teaspoons baking soda
  • 3 cups rolled oats
  • 1 cup unsweetened carob chips
  • ½ cup chopped walnuts

DIRECTIONS: Preheat oven to 350 degrees F. In a large bowl, cream together the butter, xylitol, Rapadura, and peanut butter until smooth. Beat in the eggs, one at a time, then stir in the brown rice syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the carob chips and walnuts. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.

Dee McCaffrey
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