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Cinnamon Okra Oatmeal Cookies
From Suncoast Co-op
<p>When I was on a roll making Okra muffins and had okra that I wanted to use I decided to try a recipe I found for Cinnamon Okra Oatmeal cookies. What I like about this recipe is that it is very adaptable. My next batch I want to add organic raisins or cranberries and although they are not overly sweet I may try reducing the amounts of brown sugar as I am a firm believer of less is better when it comes to sugar and the raisins or cranberries will give it some natural sugar. When I do, I’ll be sure to add some additional comments below the recipe.</p>Source: http://www.cupcakeproject.com/2011/04/oatmeal-okra-cookies-oo.html#572fXaJSV1SXf0Ps.99 (Entered by Deborah Jimenez)
Serves: 12 large cookies
Step by Step Instructions
- 1. In a food processor or blender place chopped up okra and pulverize to desired consistency. The original recipe called for the okra to be chunky I chose to make it smooth like guacamole like the muffin recipe. It's down to personal preference.
- 2. Preheat oven to 350 F
- 3. In a small bowl, thoroughly mix together the flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon. Set aside.
- 4. In a large bowl, beat the solid coconut oil or butter and both sugars until creamy.
- 5. Beat in vanilla and egg
- 6. Slowly mix in the flour mixture until just combined.
- 7. Fold in the oats and okra
- 8. Using a ¼ cup measuring cup scoop up batter onto a Silpat or parchment-lined cookie sheet. Place 6 balls to a sheet and bake one sheet at a time on the center rack for 18 minutes.
- Note: I used parchement paper for easier clean up and it seemed to help the cookies cook more evenly. I also have a confession to make; I didn't read the directions properly and I had just added all the ingredients at once without creaming the sugar and oil/butter, but it didn't seem to ruin the cookies. They came out soft and chewey.
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