Prep 10 mins
Cook 15 mins
Another healthy cookie from my files of healthy, and sometimes odd, cookies. This one has lots of options for adaptations (i.e., different flours so that those who are intolerant to wheat gluten can still make them and eat them).
- 1⁄4 cup oil, natural
- 1⁄2 cup maple syrup or 1⁄2 cup other liquid sweetener
- 1⁄4 cup brown date sugar ("or" barley malt powder "or" other natural powdered "or" granulated sweetener)
- 3⁄4 cup whole wheat flour or 3⁄4 cup kamut flour or 3⁄4 cup spelt flour or 3⁄4 cup millet flour
- 1⁄2 cup unbleached white flour or 1⁄2 cup tapioca flour
- 3⁄4-1 cup pecans, chopped
- 1⁄2 cup raisins or 1⁄2 cup currants or 1⁄2 cup chopped dates
- 1 teaspoon anise seed
- 1⁄2-1 teaspoon cinnamon
- 1⁄8 teaspoon sea salt
- 1 dash nutmeg
- 1 dash ginger
- 1 dash clove
- 1⁄4-1⁄2 cup unsweetened coconut, shredded
- Preheat the oven to 400°F.
- 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 Tbs 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.