Let me start off by saying a huge kudos to Julie and Lindsay to organizing this! Not only was it supper fun and successful – I know it was a HUGE amount of work. So thank you girls!
As of today I have received two of my three batches of cookies and I know all of my matches have received their cookies :)
My first batch of cookies I received were from Amiee, Cinnamon, Brown Sugar and Coconut cookies:
Two of my favorite ingredients in a cookie – cinnamon and coconut – yes please! Thank you Aimee!
My second batch was received yesterday from Dana at Hot Pink Apron, Orange Cranberry Shortbread cookies – I checked the mail when we were on our way out to the last party and to my surprise f0und these in my mailbox! They were the perfect midnight snack on our way home last night too :)
Here are a few I kept out, the rest went into safe keeping in the freezer for Christmas.
Thanks Dana!
I haven’t seen my third batch yet but I am already more than happy with these two batches and who knows what Monday will bring!
Now for my cookie recipe for the cookies I sent out to my matches. I was between a typical Christmas cookie or a favorite cookie recipe that is my own recipe. I chose the latter. My Peanut Butter Banana Flax cookies. I made these cookies back a few months ago while experimenting in the kitchen and submitted the recipe to the Clean Eating magazine. A few weeks later I was beyond happy when the contacted me and said they would be in their email newsletter, and now on their website. And now for the recipe!
Peanut Butter Banana Flax Cookies
Makes 28-30 cookies
Ingredients:
2 cups whole wheat pastry flour
1t baking soda
3/4t sea salt
1 cup natural peanut butter
3/4 cup maple syrup
1 mashed banana
2t vanilla
2T ground flaxseed
1/4 cup carob/dark chocolate chips – optional
Directions:
Preheat oven to 350, and move rack to top position. Combine dry and wet ingredients separately. Mix together, until just combined – do not over mix. Add in chocolate chips if using. Let the batter sit for 5 minutes. Line a baking sheet with parchment paper and drop spoonfuls of batter onto paper. Using a fork lightly press down on each cookies. Bake for 10 minutes and then remove from pan and let cool for 5 minutes on a cooling rack. And enjoy!
Lindsey
Did you participate in the swap? If so what cookies did you make?
