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
OPTIONAL:
Dashes of nutmeg,ginger & Cloves 1/4 c Coconut,unsweetened;shredded -up to 1/2 cup 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