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Cinnamon Okra Oatmeal Cookies

From Suncoast Co-op

<p>When I was on a roll making Okra muffins and had okra that I wanted to use I decided to try a recipe I found for Cinnamon Okra Oatmeal cookies. What I like about this recipe is that it is very adaptable. My next batch I want to add organic raisins or cranberries and although they are not overly sweet I may try reducing the amounts of brown sugar as I am a firm believer of less is better when it comes to sugar and the raisins or cranberries will give it some natural sugar. When I do, I&#8217;ll be sure to add some additional comments below the recipe.</p>
Source: (Entered by Deborah Jimenez)
Serves: 12 large cookies

1 cup organic unbleached all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 cup organic sugar
1/2 cup organic solid coconut oil or unsalted organic butter, room temperaturebutter
1/2 tsp Vanilla extract
1/2 cup dark or light organic brown sugar
1 cup organic oats, old fashioned or quick (not instant)
1 large organic egg
3/4 cup pulverized okra
1 sheet parchment paper

Step by Step Instructions
  1. 1. In a food processor or blender place chopped up okra and pulverize to desired consistency. The original recipe called for the okra to be chunky I chose to make it smooth like guacamole like the muffin recipe. It's down to personal preference.
  2. 2. Preheat oven to 350 F
  3. 3. In a small bowl, thoroughly mix together the flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon. Set aside.
  4. 4. In a large bowl, beat the solid coconut oil or butter and both sugars until creamy.
  5. 5. Beat in vanilla and egg
  6. 6. Slowly mix in the flour mixture until just combined.
  7. 7. Fold in the oats and okra
  8. 8. Using a ΒΌ cup measuring cup scoop up batter onto a Silpat or parchment-lined cookie sheet. Place 6 balls to a sheet and bake one sheet at a time on the center rack for 18 minutes.
  9. Note: I used parchement paper for easier clean up and it seemed to help the cookies cook more evenly. I also have a confession to make; I didn't read the directions properly and I had just added all the ingredients at once without creaming the sugar and oil/butter, but it didn't seem to ruin the cookies. They came out soft and chewey.