 Chocolate Nut-Puff Cookies The best way to describe these cookies is that they are like puffy brownies without any heaviness after eating them.
If you prefer sweeter desserts, adjust the recipe accordingly. In fact, by changing just the vanilla, chocolate, and adjusting the amount of jelly, you could have peach cookies.
2½ cups whole-wheat flour
3 teaspoon baking powder
½ teaspoon sea salt
½ cup oil
1 cup honey
½ cup brown sugar
Two eggs
1½ cups brown seaweed jelly (Adjust + -)
4 oz. unsweetened chocolate
1 tsp. vanilla
Optional: 1-cup walnuts
Beat the eggs, oil, and honey together, add the jelly, and mix in remaining ingredients. It makes a thick batter. Spoon medium sized cookies onto baking pan. Bake for 12-14 minutes at 400-425 degrees F. |
 Peanut Butter Shortbread Cookies These cookies have a shortbread texture, yet the ½ cup of seaweed paste contains only about 2 tablespoons of butter.
Mix well:
½ cup brown sugar (or date sugar)
½ cup butter-based seaweed paste
2/3 cup honey
1 egg – beaten
1 teaspoon vanilla
¼ teaspoon salt
Add and mix:
1½ cups whole-wheat flour
½ cup peanut butter
1 teaspoon cinnamon
½ cup chopped nuts
Drop by tablespoonful on a lightly oiled cookie sheet, and press each cookie down with a fork to shape. Bake for 10-12 minutes at 375 degrees.
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