Glazed Pantry Cookies Prep Time: 15 minutes Cook Time: 15 minutes Difficulty: Easy Serves up to: 15
Ingredients Cookies: 2 cups packed brown sugar ¾ cup softened butter 2 eggs ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon cardamom ¼ teaspoon nutmeg 1 teaspoon baking powder 3 Tablespoons Almond Breeze® Shelf Stable Unsweetened Original Almondmilk 1 teaspoon baking soda 2½ cups Blue Diamond Almond Flour 2 cups quick cooking oats 1 cup raisins 1 cup diced dried apricots
Directions 1. Preheat the oven to 350˚ F and line a baking sheet with parchment. 2. W ith a hand mixer, cream butter with the brown sugar for 5-7 minutes or until light and fluffy and the sugar has dissolved. 3. A dd the eggs and mix with the hand mixer again until fluffy. 4. Next, add Blue Diamond Almond Flour, baking powder, baking soda, salt, cinnamon, cardamom, nutmeg and Almond Breeze® Unsweetened Original Almondmilk. Mix with the hand mixer just until combined. 5. Lastly, add the oats, raisins and apricots to the mixture and stir in with a spoon just until incorporated. Cover and chill dough in the fridge for at least 1 hour. 6. Use an ice cream scooper to scoop out cookie dough and roll into a ball. Place cookie dough balls on the baking sheet at least 3 inches apart. Bake at 350˚ F for 10-12 minutes or until golden brown. 7. Cool cookies on a cooling rack for at least 20 minutes before glazing.
Cream Cheese Glaze: 4 ounces cream cheese
7 ounces marshmallow fluff ⅓ cup Almond Breeze® Shelf Stable Unsweetened Original Almondmilk 2 cups powdered sugar
15
MARCH–APRIL 2026
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