photo: Jim Lukach
EATING COOKIES IN THE SKY
- 2 cups oats
- 3/4 cup all purpose flour (for added health I sometimes use whole wheat flour)
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup agave
- 2 tbsp almond milk
- 3.5 tbsp walnut oil, or sunflower oil
- 2 tsp pure vanilla extract
- 2/3 cup raisins
- In a medium sized bowl, mix together the flour, baking soda, 1 cup oats, cinnamon, and brown sugar.
- Now add the dry ingredients to the food processor and process for about 20-30 seconds until mixed. If you do not have a food processor, mix with a large spoon or by hand.
- In a small bowl add the oil.
- In the same bowl, stir in the agave, almond milk, and vanilla, and pour into food processor. Process until the mixture is thoroughly combined.
- Remove bowl from processor and dump contents into a large bowl. Mix in the remaining 1 cup of oats by stirring or with hands. Fold in the 2/3 cup of raisins.
- Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat. Bake for 10 minutes at 350F and no longer. Remove from oven and let sit on baking sheet until cool.
Peanut Butter Cookies
Recipe from ohsheglows.com
- 1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
- 1/4 cup non-dairy buttery spread (I used soy-free Earth Balance in the red tub) (45g)
- 1/4 cup natural peanut butter (70g)
- 1/2 cup lightly packed brown sugar (80g)
- 1/4 cup organic cane sugar (55g)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine grain sea salt
- 1 cup gluten-free rolled oats, blended into a flour (105g or 1 cup oat flour)
- 1 cup almonds, blended into a flour (145g or 1 cup + 2 tbsp almond flour)
1. In a small bowl, mix together the flax egg and set aside for 5 minutes so it can thicken up. 2. With an electric mixer or in a stand mixer, beat the buttery spread and peanut butter until combined. Add both sugars and beat for 1 minute more. Beat in the flax egg and vanilla extract until combined. 3. Beat in the remaining dry ingredients (baking soda, baking powder, salt, oat flour, and almond flour) one by one. If your dough is dry (this could be the case if too much flour is used), you can add a touch of almond milk to thin it out. 4. Shape 1-inch balls of dough (smaller than golf balls) and place on the baking sheet. If chocolate chips aren’t sticking to the dough, just press them in with your fingers. There is no need to flatten the balls as
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For some, cookies are a delight of the past. Private Jet Flight Attendants often run into the limitations of their own passengers' dietary requirements. Vegan and gluten free clients will be thrilled to finally experience the baked joy that can only come from home made cookies.
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