| 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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