I adapted these cookies from Christina Pirellos awesome cookbook 'Cooking the Whole Foods Way'. They are light and chewy, more like a scone... a delightful snack on a summer day.
1 1/2 cups whole wheat pastry flour
1 1/2 cups rolled oats
1/8 teaspoon sea salt
1/2 cup raisins
1 cup unsweetened almond milk
3 tablespoons coconut oil
3/4 cup brown rice syrup
1 tsp pure vanilla extract
Combine flour, oats, and salt in a large bowl. Mix in raisins. Whisk together almond milk, rice syrup, and vanilla.
Fold all ingredients together.
Drop cookie dough by teaspoonfuls onto a baking sheet covered in parchment paper, leaving about 1 inch between cookies. Bake for 15 to 18 minutes at 375F until cookies are golden and still a little soft. Do not overbake or cookies will be tough.
We taped some Ruellia leaves to the paper and then used a variety of sponging and paintbrush strokes to create some beautiful nature stencils.
We visited the Green Classroom at 906 West Milton Avenue 78704. We played with the chickens, minnows, and tasted the yummy and edible Turks Cap flowers.