Quick links: content, navigation, search.

Search

Links

Cookies

There is nothing wrong with a cookie provided it is a nutritious whole-food, sugar-free, extension to a balanced meal. When we use unrefined ingredients and cold pressed oils that are also cold processed, and we sweeten our cookies with honey, fructose, dates and/or raisins, and we exclude hydrogenated oils, margarine and sugar from the recipe, then we can enjoy peace of mind, knowing that we are doing the very best for our family.

Cookies made from natural ingredients are delicious but should still be used in moderation and should be taken immediately after meals and not in between meals.

At Nature’s Choice we manufacture a wide variety of wholesome, whole food cookies – speak to your Nature’s Choice stockist – or check out the recipes below.

The Nature’s Choice Range Of Whole Food Cookies

Almond Macaroons

Carob Oatmeal Brownies

Cashew Cookies

Choc Chip Cookies

Coconut Oaties

Crunchies

Ginger Biscuits

Orange Oat Cookies

Scotch Shortbread

Sesame Cookies

Swiss Date Rolls

At Nature’s Choice we also produce a fantastic and very delicious range of gluten-free cookies. Please see the gluten-free product category

Cashew Cookies

CREAM TOGETHER:-

1 cup NC honey
1/2 cup cream
1 cup NC cashew nuts

Grind NC nuts then mix in 1/4 cup water or milk

2 cups NC coconut
1 cup NC oats
1/2 tsp NC sea salt
1/2 cup NC wholewheat pastry flour

Mix well. Shape into cookies and place on non-stick cookie sheet. Bake @ 180C for 20-25 minutes until nicely browned. These are favourites.

Wheat-Germ Cookies

CREAM TOGETHER:-

1 cup NC honey
1/2 cup cream

ADD:

1 tsp NC vanilla (optional)
4 Tbsp NC wheat-germ
1/4 tsp NC sea salt
1 tsp lemon juice
1/4 cup water
1 cup NC wholewheat pastry flour
1/4 cup NC sunflower seeds
1/4 cup NC raisins

Mix well. Drop onto floured, non-stick baking-pan or glass dish. Bake @ 190C for 15-20 minutes.

Carrot-Oatmeal Cookies

1 cup carrots
1 cup NC coconut
1/4 cup NC honey
1/4 cup corn-flour
1 teaspoon NC vanilla
1/4 cup cream
1/2 tsp NC sea salt
2 cups NC rolled oats

Shred carrot finely. Pack shredded carrot lightly in cup. Add water till cup is full. Pour this into a mixing bowl and combine carrots, honey and cream. Mix together well. Add remaining ingredients. Mix well and let stand for ten minutes to absorb moisture. Drop by dessert, spoonful onto non-stick baking-tray. Place in pre-heated oven @ 200C and reduce heat to 180C. Bake for 20-25 minutes until nicely browned.

Haystack Cookies

2 1/2 cup NC coconut
1/2 cup NC wholewheat pastry flour
1/2 cup NC rolled oats
1 tsp NC sea salt
1 cup chopped NC pecans
2 cup date butter
2 tsp NC aluminium-free baking powder

Mix above together. Bake at 350F or 180C after placing into patty pans for 30-40 min.

Haystack Cookie Variation

1 1/2 cup NC coconut
1/2 cup NC wholewheat pastry flour
2 cup NC quick oats
1 tsp NC sea salt
1 cup chopped NC pecans
2 cup date butter
2 tsp NC aluminium-free baking powder

Follow same method as above, or press into a flat baking-tray and bake as for cookies.

Sesame Crunch

3 cup NC sesame seeds
1 1/2 cup NC coconut
1/4 cup NC fructose
3-4 Tbsp NC peanut butter
1/2 cup NC honey
1/2 tsp NC sea salt
1/2 cup NC chopped nuts
pinch NC natural vanilla or orange rind

Mix above ingredients together. Press 1,25 cm thick into a baking-tray. Bake at 300F (150C) for 20-30 min.

Sesame Crunch Variation

2 cups NC quick oats
1 cup whole NC sesame seeds
1/2 cup ground NC sesame seed
1 1/2 cup NC coconut
3-4 Tbsp NC peanut butter
3/4 cup NC honey
1 Tbsp NC fructose
1/2 tsp NC sea salt

Method as above.

Cheesies

3 cup NC quick oats
1 1/2 cup NC brazil nuts
3 tsp NC onion powder
1 tsp NC garlic powder
9 Tbsp Nutri-Yeast
2 1/2 tsp NC sea salt
1 tsp NC paprika
1/2 tsp NC mixed herbs
1 cup water
3 Tbsp NC soy milk powder
3 Tbsp lemon juice
dash NC cayenne pepper

Mix above together. Form into biscuits. Bake at 300F (150C) for 20-30 min. until golden brown. A delicious savoury cracker.

Note: cashews may be used instead of brazils.

Crispy Oatmeal Cookies

MIXTURE 1

1 cup cream
1 1/2 tsp lemon-rind
1 cup NC honey
1 1/2 tsp NC sea salt
1 1/2 tsp NC vanilla

MIXTURE 2

1 cup NC wholewheat pastry flour
1/2 cup cold water
3/8 cup corn-flour

Cream together mixture 1. Mix ingredients of mixture 2 until smooth and keep to one side. Mix two mixtures together and add:-

5 cups NC rolled oats
3/4 cup chopped NC nuts

Mix well and drop by spoonfuls onto non-stick cookie sheet. Flatten with fork and bake at 180C till light brown.

Goolab Jamoons

An Indian Favorite

1 cup NC wholewheat pastry flour
1 cup ground NC almonds
4 Tbsp cream
1 cup sour cream

Mix flour and ground almonds together. Rub in fresh cream. Mix in sour cream. Let mixture stand for 15 minutes. Mould into finger shapes and bake @ 220C for 30 minutes.

Prepare syrup by dissolving 1 Tbsp honey in 1 cup warm water. Dip baked biscuits in syrup and roll in ground coconut. Serve plain or with whipped cream (makes +/- 12 units).

Coriander Cookies

1 cup cream
1 cup NC honey
2 cups NC wholewheat pastry flour
1 tsp NC coriander
1/2 tsp NC cardamom
1/2 tsp NC sea salt

Mix together well. Drop by dspoonful on cookie sheet. Bake in pre-heated oven @ 180C for 25 minutes. (This is a dry, crumbly cookie, similar to the traditional cinnamon cookie.)

Granola Bars

1 cup ground NC millet
1 cup ground NC maize
1 cup ground NC sesame seeds
1/2 cup NC honey
1 cup NC rolled oats
2 cups water
1/2 cup chopped NC dates
2 tsp NC sea salt
1 cup NC coconut
1 cup NC raisins

Blend raisins with water. Mix all ingredients together well. Place mixture in flat, glass baking-dish and bake for 90 minutes @ 150C. Cut into squares. Serve topped with whipped cream for a real treat.

Coconut-Carob Squares

2 cups NC brown rice
3 cups NC coconut
1/2 cup NC dates
2 cups hot water
1/4 cup NC honey
2 Tbsp NC carob powder
1 egg

Blend dates, honey, egg and carob in hot water. Grind brown rice to fine flour. Mix ground rice and coconut. Add blended liquid to dry mix and mix well together. Cover and allow to stand for 1 hour. (This allows rice to draw liquid and soften). Form into rough 2,5 cm squares in your hands. Place in glass baking-dish. Bake for 1 hour @ 180C.

Frontier Cookies

1 cup NC sunflower seeds
1 cup NC raisins
1 cup NC coconut
2 Tbsp NC honey
juice of 1 lemon
1 cup water
2 cups NC rolled oats

Blend all ingredients, except oats, together till smooth. Use rubber spatula to aid blender action. Add a little more water if you must. Add blended mix to oats and mix in well by hand. Bake for 3/4 hour at 180C.

Sponge Biscuits

1 egg
1 cup cream
1 cup NC honey
1 cup NC coconut
1/2 cup corn-flour
2 cups NC wholewheat pastry flour
1 tsp NC sea salt
pinch of NC cardamom

Mix all ingredients together. Form into biscuits and lay in flat, non-stick baking-tray. Bake at 180C for 20 min.

Pecan Puffs

1/2 cup cream
1 tsp NC vanilla (optional)
2 Tbsp NC honey
1 cup NC wholewheat pastry flour
1 cup NC pecan nuts

SAUCE:

1/4 cup NC honey
1/3 cup cream

Finely chop pecan nuts. Mix cream and honey together. Mix other ingredients into cream/honey mixture. Place spoonfuls on baking-sheet. Bake in pre-heated oven @ 160C for 30 minutes. Sauce Preparation: Mix together, 1/4 cup honey and 1/3 cup cream. Warm in saucepan over low heat. Pour over baked cookies as they come out the oven, and sprinkle with coconut (optional). Excellent when served direct from the oven.

Banana-Date Cookies

3 bananas
1/2 tsp NC sea salt
1 cup chopped NC dates
1 tsp NC natural vanilla
1/3 cup chopped NC nuts
2 cups NC rolled oats
1/3 cup cream

Mash bananas. Add dates and cream. Beat together well. Add remaining ingredients. Mix lightly. Let stand a few minutes. Drop by spoonfuls onto non-stick baking-tray. Bake @ 220C for 25 minutes.

Butter Nut Fancies

1 cup butter
1 cup finely chopped NC almonds or NC nuts
1 cup NC wholewheat pastry flour
1 cup NC fructose
1 cup NC coconut
1/4 tsp NC vanilla

Cream butter and fructose till creamy. Add nuts, coconut and then the flour. Roll out 1/2 inch thick. Cut into fancy shapes as desired. Bake in preheated oven at 180C for 10 minutes. Lower heat to 125C and bake till done.

Shortbread

1 cup butter
3 cups NC wholewheat pastry flour
1 tsp NC NC aluminium-free baking powder
1 cup NC fructose

Mix flour and baking powder together. Cream butter and fructose well together. Add flour. Mix well. Shape into biscuits. Bake in preheated oven at 150^C for 20 minutes or until done. Dust lightly with icing sugar made by mixing fructose in a blender.

Article Index