12 Steps to Whole Foods

Creating Delicious Whole-Food Treats
Peanut Butter Cookies (1)
2½ C finely ground whole-wheat flour (soft white wheat is best)
¾ tsp. baking soda
¼ tsp. sea salt
½ C butter or coconut oil
½ C peanut butter (organic, peanuts only—no rapeseed oil or sugar/corn syrup)
1 C organic, raw coconut palm sugar or Sucanat
½ C applesauce (unsweetened)
1 egg (organic, free-range)
½ tsp. vanilla
Preheat oven to 375°. In a bowl, beat the butter or coconut oil, then add the peanut butter and coconut sugar/
Sucanat and continue beating. Add the egg, vanilla, and applesauce to the mixture and beat again. Add the dry
ingredients and mix well. Shape into 1" balls, place 2" apart, and flatten with fork. Bake for 10 min.
Apricot-Pine Nut Refrigerator Cookies (1)
½ C pine nuts
3 C finely ground whole-wheat flour (soft white wheat is best)
¼ tsp. sea salt
1 C coconut oil
1¼ C organic, raw coconut palm sugar or Sucanat, blended in high-powered blender until fine
1 egg (organic, free-range)
1 tsp. vanilla
2 Tbsp. fresh lemon (or regular) thyme, finely chopped
1 C finely chopped dried apricots
Preheat oven to 350°. Toast the pine nuts in the oven or in a dry sauté pan until golden, watching carefully for
over-browning. Let them cool and then chop them finely. In a bowl, beat the coconut oil and coconut sugar/
Sucanat until blended, then mix in the egg and vanilla. Next mix in the flour and salt well. Then mix in the
thyme, apricots, and pine nuts. Add 1 tsp. water if needed to make the dough stick together.
Roll the dough into two smooth, even logs about 9" long. Wrap the logs in plastic wrap and twist the ends to
seal, then chill overnight. Cut the logs into ¼" thick slices and bake for 12-13 min. at 350° until lightly
browned around the edges.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 309