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Posts: 3
Reply with quote  #1 

Hi Dee,


A number of days ago I noticed there was a new recipe for cookies on your website - I purchased xylitol which was one of the ingredients that I didn't have and when I got back on this evening to copy the recipe, it was gone - can you repost the recipe or was there a reason it was taken off???  I have really been enjoying reading through the questions and answers - thank you for clarifying the issue of heating oils - Ruth and I were just discussing that the other day!  Kim    


Posts: 54
Reply with quote  #2 

Hi, This is Michael McCaffrey - I take care of the website.  We didn't take any recipe off the site (usually we add recipes).  What was the recipe for?


We did send a cookie recipe recently in our monthly newsletter email.  It was for a No Flour Walnut Carob Chip Cookie Recipe.  Was that what you're looking for?


I'll post that below for you. Please leave a follow-up post if you could to confirm that this is what you're looking for.


No Flour Walnut Carob Chip Cookies

All ingredients can be purchased at a local natural food market. Yield: 2 Dozen cookies

  • 1/3 cup unsalted butter
  • 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.


Posts: 3
Reply with quote  #3 

Hi Michael,

Yes, that is the recipe I was looking for - I'm sorry, my mistake - I must have read it in the newsletter and thought I had read it on the website.  Thanks for posting it for me!  We had the Robust Tortilla Soup tonight for the first time and the whole family loved it!  Take care, Kim


Posts: 3
Reply with quote  #4 
Out of curiosity, why does the recipe call for the three different types of sweetners?



Posts: 1,162
Reply with quote  #5 
This is due to the chef's creavity, trying to get a similar taste profile to the original recipe which called for corn syrup, white sugar, and brown sugar.  I replaced the white sugar with xylitol, the brown sugar with Rapadura, and the corn syrup with brown rice syrup.  The recipe comes out tasting just like the original "processed sugar" version.

As with all creative cooking, you could come up with a different taste profile by only using one or two of those sweeteners.

Dee McCaffrey
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