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SUGARLESS DATE COOKIES
•Maggie
Combine:
·½ cup butter, softened
·1 egg
·2 tsp. vanilla
Set aside. Combine:
·1 c. flour
·1 tsp. baking powder
·¼ tsp. salt
Add to butter mixture. Stir in:
·1 c. finely chopped pitted dates (25 dates)
·1 c. walnuts/pecans, chopped finely
·1 c. flaked coconut
Drop dough onto lightly greased cookie sheet, 2” apart. Bake at 375° for 11-13 minutes or until golden. Cool on racks.
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NATURAL TOLLHOUSE COOKIES
•Alaina
·1 c. butter
·½ c. honey
·2 eggs
·1 tsp. vanilla
·1 tsp. soda
·1 tsp. salt
·2 c. whole wheat flour
·2 c. carob chips
·½ c. nuts
·½ c. coconut
·½ c. oats
Cream together butter and honey. Beat in eggs and vanilla. Sift together soda, salt, and flour, and add to butter mixture. Fold in rest of ingredients. Drop by tablespoon onto greased cookie sheets. Bake at 350° for 12-15 min.
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CAROB OATMEAL COOKIES
•Annie
·1½ c. honey
·½ c. butter
·½ c. carob powder or cocoa
·½ c. milk
·6 c. quick oats
·1 c. shredded coconut
·2 tsp. vanilla
·1 c. peanut butter
Combine first 4 ingredients into saucepan. Boil rapidly for 2 minutes. Remove from head and add the remaining ingredients. Spoon onto waxed paper. Shape into 1½” balls.
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BUTTERSCOTCH COOKIES
•Theresa
·2 c. wheat flour or rice flour
·1 tsp. salt
·¼ c. butter
·½ c. honey
·2 tsp. vanilla
·2 eggs
·1 c. coconut
·1 c. chopped nuts
Beat together butter, honey, vanilla and eggs. Stir in flour,salt, coconut and nuts. Refrigerate for several hours or overnight. Roll into one-inch balls and arrange on oiled baking sheet. Press flat with bottom of glass. Bake at 350° for 10-12 minutes.
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FLAX COOKIES
•Mrs. Gloria
·1 c. buttermilk
·½ c. canola or olive oil
·1 tsp. vanilla
·½ tsp. salt
·1 tsp. cinnamon
·1 ½ c. wheat flour
·3 c. quick oats
·½ c. applsauce
·2 eggs
·1 c. brown sugar
·1 tsp. baking soda
·1 c. raisins
·1 c. ground flaxseed
Preheat oven to 350°. Beat all wet ingredients with sugar, salt, soda and cinnamon. Add raisins, then add flour, flaxsee and quick oats. If necessary, gradually add more milk or water to get a "flowing" dough. Drop by teaspoons onto cookie sheet and bake for 15-18 minutes.
~From Flax Council of Canada
