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
Yields
12 servings