Use a combination of maple syrup brown rice syrup and barley malt syrup as the liquid sweetener The current

ratio of maple syrup to brown rice syrup makes a soft/slightly crisp cookie whereas if more brown rice syrup were

used in place of the maple syrup the cookie would be crispier/crunchier 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 coconut oil with applesauce and/or prune puree note this will

create a more cakelike cookie rather than a crispy/chewy type cookie

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

Alternative nuts can be used such as: hazelnuts (filberts) pecans walnuts etc

Alternative flavorings can be added such as: amaretto or other liqueur dark chocolate chunks orange zest grain

coffee carob 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