| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Cookies, Vegetarian | 12 | Servings |
INGREDIENTS
| 1/4 | c | Oil, natural |
| 1/2 | c | Maple syrup; or other liquid sweetener |
| 1/4 | c | Brown date sugar;barley malt powder or other natural powdered or granulated sweetener |
| 3/4 | c | Flour, whole wheat; or kamut spelt or millet flour |
| 1/2 | c | Flour, unbleached white; or |
| Tapioca flour | ||
| 3/4 | c | Pecans; chopped up to 1 cup |
| 1/2 | c | Raisins;currants or chopped dates |
| 1 | ts | Anise seeds |
| 1/2 | ts | Cinnamon; up to 1 tsp |
| 1/8 | ts | Sea salt |
| Dashes of nutmeg,ginger & | ||
| Cloves | ||
| 1/4 | c | Coconut,unsweetened;shredded up to 1/2 cup |
INSTRUCTIONS
OPTIONAL Preheat the oven to 400F. Mix the oil and sweeteners together well. In a separate bowl, mix the remaining ingredients, then slowly stir them into the liquid mixture. For each cookie, drop 1-2 Tbsp of the dough onto lightly oiled cookie sheets, about 2"-3" apart. Bake for 9-12 minutes, until lightly browned but still soft. Cool on wire racks. The cookies will get crispy as they cool. MAKES 1- 1 1/2 DOZEN SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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