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Christmas Cookie Gallery



I am joining the gallery of healthy cookies. Check it out, there are some amazing treats to be had:)

Oatmeal Cookies with sprouted wheat and soaked/dehydrated oats

August 11, 2009 by tiffanystable | Edit 

These are some of my favorite cookies of ALL time! They are crispy, and chewy and sweet and buttery. Delicious! 


They spread out a lot when baking, so you need to leave a lot of room in between. 


I made these with raisins, but you could add dried cranberries, nuts, naturally sweetened chocolate chips, etc. etc. 

Sprouted Wheat Soaked Oatmeal Cookies 

1¼ cups raw honey 

1 cup butter 

2 eggs 

1½ tsp vanilla 

2¼ cups fresh-ground sprouted wheat flour 

1 tsp baking soda 

½ tsp sea salt 

4 cups soaked and dehydrated oats 

1 cups raisins 

            Pre-heat oven to 350°F. In a mixing bowl cream the honey and butter together. Add in the eggs and vanilla. Mix in the dry ingredients and the raisins until well blended. Scoop out onto an un-greased baking sheet, leave at least 2 inches in between as cookies will spread when baking. Bake for 9-11 minutes or until flattened and brown around the edges. Allow the cookies to cool for a few minutes on the baking sheet before removing them. Cool on baking racks. Makes about 2 dozen cookies. 

**You could make a puree of raisins and/or dates to use for sweetening, and use less or no honey. 

Copyright © 2009 

By Tiffany Perez 

Tiffany’s Table L.L.C. 

All Rights Reserved.

Pineapple Filled Cookies

August 13, 2009 by tiffanystable | Edit 

I got this recipe several years ago, so I tweaked it a little bit and they turned out really good. I hope you try them, I think you’ll like them. 


Put a mound of cookie dough on a lightly greased baking sheet, then get the back of a tablespoon wet with cold water and make an indent in the middle. Fill the hole up with the pineapple filling. Then bake. 


This is what they should look like when they come out. Cool on baking racks, then try not to eat too many. 

You could also make these with an apple filling, cherry filling, blueberry filling etc. etc. 

Pineapple Filled Cookies 

2 sticks butter 

1 cup raw honey 

2 eggs 

½ cup plain yogurt 

½ cup raw milk 

2 tsp vanilla 

6 cups fresh-ground soft wheat flour 

½ tsp sea salt 

1 tsp baking soda 

2 tsp aluminum-free baking powder 


1-20 oz can pineapple 

2-3 tbsp cornstarch 

2 tbsp raw honey 

            Puree the pineapple and juice in a food processor or blender. Pour into a saucepan, reserving ¼ cup of puree to mix with the cornstarch. Add the honey to the pineapple, mix the reserved pineapple and cornstarch together then add it to the saucepan. Whisk the pineapple and bring it to a boil. Stir and boil for 2 minutes. Set aside to cool. 

            Pre-heat oven to 350°F. In a mixing bowl blend the butter and honey until creamy. Mix in the egg, yogurt, milk and vanilla. Next add the dry ingredients and mix until well blended. 

Place a heaping tablespoon of dough onto the baking sheet. Dip the back of a tablespoon into cold water, then press deeply into the center of the dough. Spoon about 2 teaspoons of pineapple filling into the hole. Repeat until you have used all of the dough. Bake for 12-13 minutes or until the bottom edges are browned. 

Remove from the baking sheet and place on cooling racks to cool. Makes about 36 three inch cookies. 

P.S. There is another way to assemble these cookies. They turn out great, but it is much more time consuming. You chill the dough then roll it out to about 1/8 inch thickness. Cut 2 circles the same size, put a mound of the pineapple filling in the center of one, then top it off with the other disc. Crimp around the edges with a fork to seal it. Bake as usual. 

Copyright © 2009 

By Tiffany Perez 

Tiffany’s Table L.L.C. 

All Rights Reserved.


August 14, 2009 by tiffanystable | Edit 

These are my absolute favorite brownies that I have made, using natural sweeteners so far!! They are moist, dense and chewy. Oh…………….and VERY GOOD! 


This is before baking. Good enough to eat as is, but I think I’ll wait. 


Okay…….can you see the moist little crumbs of chocolaty (chocolatey) goodness?? These little morsels are melt in your mouth, a close second to fudge……..delights! I cut them into very small squares. It’s a psychological thing really. I feel like I am being really blessed when I can eat 3 or 4 brownies, even if they are the equivalent of 1 regular sized brownie. 

 I am smiling just thinking about them. 

I have to go now, got to make brownies. 

Sprouted Wheat Brownies Sweetened With Dates 

 12 tbsp butter 

6 tbsp cocoa powder 

1 tsp postum (optional) 

1 cup dates or raisins 

¼ water 

3 eggs 

6 tbsp raw honey 

2 tsp vanilla 

1 cup fresh-ground sprouted wheat flour 

Pinch of sea salt 

            Pre-heat oven to 350°F. Melt the butter in a saucepan on low heat, stir in the cocoa powder and the postum. Set aside to cool. Puree the dates or raisins with the water in a food processor or blender. In a mixing bowl beat the eggs, date puree, honey and vanilla for 5 minutes. Stir in the chocolate mixture until well combined. Fold in the flour and salt just until mixed. 

Pour into a greased, square baking dish. Bake until top springs back when lightly touched about 22-24 minutes. 

Copyright © 2009 

By Tiffany Perez 

Tiffany’s Table L.L.C. 

All Rights Reserved. 


2 thoughts on “Christmas Cookie Gallery

  1. The pineapple filled cookies look SO good! I love pineapple. 😉


    Posted by Haniya | December 15, 2009, 1:46 am
  2. Thank you Haniya, I can’t wait to try your Minty Fudge Balls!

    Posted by tiffanystable | December 15, 2009, 4:49 am

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