Great grains raisin and coconut cookies

24 servings

Ingredients

Quantity Ingredient
½ cup Canola oil
1 cup Triticale flakes
½ cup Sucanat
1 large Egg or equivalent egg substitute
¼ teaspoon Vanilla
½ cup Spelt flour
¼ cup Amaranth flour
1 teaspoon Baking powder
½ cup Finely chopped walnuts
¼ cup Unsweetened shredded coconut
¼ cup Chopped dark raisins
Cooking spray; oil, or parchment
; paper

Directions

Makes 2 dozen

1. Preheat oven to 350 F. Lightly spray or oil 2 baking sheets, or line with parchment paper.

2. In a medium skillet, heat two tablespoons of canola oil over medium-high heat. Stir in triticale flakes and toast, stirring constantly, until flakes are deep golden, 3 to 5 minutes. Remove from heat and set aside.

3. In a large mixing bowl, combine remaining canola oil, Sucanat, egg, and vanilla. Bear until creamy and smooth. Set aside.

4. In a medium mixing bowl, mix together spelt flour, amaranth flour, and baking powder.

5. Add flour mixture and toasted triricale flakes to Sucanat and egg mixture. Stir in walnuts, coconut, and raisins.

6. With wet hands, pinch a 1-tablespoon-size piece from the dough and roll into a ball. Place ball on baking sheet and flatten with the back of a fork. Repeat with remaining dough.

7. Bake for 12 to 15 minutes, or until browned. Cool on sheet for 5 minutes, then transfer to a rack.

OVO/VEGAN

PER COOKIE: 108 CAL (62% from fat), 1.5g PROT. 7.4g FAT.7g CARB. 32mg SOD.

11mg CHOL. 1g FIBER

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 60 Converted by MM_Buster v2.0l.

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