Bake for about minutes To prevent the bottoms of the cookies from burning you may like to place an extra

cookie sheet near the bottom of the oven to protect the main cookie sheet from the oven heating element When

the cookies are finished they will brown just slightly on the bottom When removing the cookies sheets from the

oven place them on a heat resistant cooling rack (or other elevated surface) so that air can circulate underneath

the sheet

After removing cookies from oven let them sit for a couple minutes before removing them from the cookie sheets

This allows them to firm up for easier removal

Cookies freeze very well

VARIATIONS:

Use a combination of maple syrup brown rice syrup and barley malt syrup as the liquid sweetener; use a

combination of sucanat sugar maple sugar and other granulated sugars as the granulated sweetener The current

ratio of maple syrup to sucanat sugar makes a soft/slightly crisp cookie See the "Sweetener Substitutions" section

in "Dessert Notes" earlier in the book for more information

Could use any combination of the following flours: brown rice flour wholegrain millet flour wholegrain

amaranth flour wholegrain teff flour whole hemp flour ground sesame seeds and/or ground flax seed OR if you

don't mind using a flour with gluten: wholegrain pastry wheat flour wholegrain spelt flour wholegrain kamut

flour and/or wholegrain oat flour

To lower the fat content replace some of the NonHydrogenated Vegetable Oil Spread with applesauce and/or

prune puree note this will create a more cakelike cookie rather than a chewy/crispy type cookie

See the "Dessert Notes" at the front of this chapter for more variation ideas

Alternative flavorings can be added such as: amaretto or other liqueur carob cardamom or other spices etc

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

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Desserts Of Vitality