It’s officially holiday baking season, which means Martha’s oven is working on overtime. Next on the docket: classic cookies reinvented with wholesome ingredients. Martha’s making all our childhood favorites -- peanut-butter sandwich cookies, chocolate chip, oatmeal, you name it -- with a delicious, healthy twist. Each recipe strikes the ideal balance between simple and sophisticated, which means they can do double duty -- serve them with a glass of cold milk as an after-school treat or package them up for a holiday gift.
Martha's guest this week is Eric Steigman, the farmer behind Small Valley Milling, an organic flour mill located in Halifax, Pennsylvania. He delves into the wonders of ancient grains, from farro and einkorn to emmer and spelt, and shares his tips for baking with them. Get an early look at the recipes below, and be sure to tune in for all this and more on “Martha Bakes.”
Whole-Wheat Almond-Butter Sandwich Cookies
Martha updates the beloved peanut-butter sandwich with whole-wheat pastry flour and natural almond butter. The best part? You can make the dough up to three months in advance and store it in the freezer.
Farro Chocolate-Chunk Cookies
Not your grandma's chocolate chip cookies! Martha upgrades the chips to chunks of semisweet chocolate and ups the ante with farro flour, walnuts, and dates.
Forget store-bought granola bars and make a batch of these breakfast cookies instead! They’re packed with ingredients that will power you through the day, including oatmeal, coconut oil, flaxseeds, pepitas, coconut, bittersweet chocolate, and dried cherries.
"Martha Bakes" season 8 airs on PBS stations nationwide (check local listings).