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Waffle Stompers

Source of Recipe

Unkown


Recipe Introduction

The flavor is best if you can allow the cookies to rest 24 hours before eating. 32 (2 inch) pieces.

2 cups whole wheat pastry flour
2 cups old fashioned oats
2 cups crispy rice cereal
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. cinnamon
1/2 tsp. nutmeg 1 cup honey
3/4 cup frozen apple juice concentrate, thawed
1 tsp. vanilla

Filling:
1 1/2 cups chopped pitted dates
1/2 cup raisins
3/4 cup boiling water

Heat oven to 350* F.. Line a 13 X 9 baking pan with parchment. Set aside.

In a large bowl, combine the flour, oats, crispy rice cereal, salt, baking soda, cream of tartar and spices. In a microwave safe bowl combine the honey and apple juice and heat to blend thoroughly. Cool slightly, then stir in
vanilla. Using an electric mixer on low speed, beat the honey mixture into the flour mixture. Batter will appear soupy. Pour half the batter in the prepared
pan.

To prepare the filling, combine the dates, raisins, and boiling water in a food processor or blender. Blend for 1 minute or until the fruit is pureed. Spoon filing over the batter, spreading evenly. Pour remaining batter over
filling, spreading evenly.

Bake 30-35 minutes or until golden and firm to touch when pressed lightly. Allow to cool completely on a rack before cutting. Remove from pan. Peel off parchment and cut into
32 (2 inch) pieces.

Per (2 inch) cookie: 118 cal; 2 g pro; 0.5 mg fat; 0 mg chol; 68 mg sod; 4 % cal from fat