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" earlier in the book 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