Glazed Pantry Cookies
Prep Time
15
Minutes
Cook Time:
15
Minutes
Difficulty:
Easy
Serves Up To:
15
Servings
Nutrition Information
No nutritional info available at this time
Ingredients
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
2 ½ cups Blue Diamond Almond Flour
2 cups quick cooking oats
1 cup raisins
1 cup diced dried apricots
Cream cheese glaze
4 oz cream cheese
7 oz marshmallow fluff
⅓ cup Almond Breeze® Shelf Stable Unsweetened Original Almondmilk
2 cups powdered sugar
Directions
- 1
Preheat the oven to 350˚ F and line a baking sheet with parchment.
- 2
With a hand mixer, cream butter with the brown sugar for 5-7 minutes or until light and fluffy and the sugar has dissolved.
- 3
Add in 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.
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