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Ingredients:
1/4 Cup(s) Oil, natural
1/2 Cup(s) Maple syrup; or other liquid sweetener
1/4 Cup(s) Brown date sugar;barley malt powder or other natural powdered or granulated sweetener
3/4 Cup(s) Flour, whole wheat; or kamut spelt or millet flour
1/2 Cup(s) Flour, unbleached white; or
3/4 Cup(s) Pecans; chopped up to 1 cup
1/2 Cup(s) Raisins;currants or chopped dates
1 Teaspoon(s) Anise seeds
1/2 Teaspoon(s) Cinnamon; up to 1 tsp
1/8 Teaspoon(s) Sea salt
1/4 Cup(s) Coconut,unsweetened;shredded up to 1/2 cup
Directions: 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
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