Recipe - Pecan Spice Cookies

One fourth cup Oil, natural
One half cup Maple syrup; or other liquid
sweetener
One fourth cup Brown date sugar;barley malt
powder or other natural
powdered or granulated
sweetener
Three fourths cup Flour, whole wheat; or kamut
spelt or millet flour
One half cup Flour, unbleached white; or
Tapioca flour
Three fourths cup Pecans; chopped up to 1 cup
One half cup Raisins;currants or chopped
dates
1 teaspoon Anise seeds
One half teaspoon Cinnamon; up to 1 tsp
1/8 teaspoon Sea salt

OPTIONAL
Dashes of nutmeg,ginger &
Cloves
One fourth cup Coconut,unsweetened;shredded
up to One half cup

Preheat the oven to 400F. Mix the oil and sweeteners together well. In a
separate bowl, mix the remaining ingredients, then slowly stir them into
the liquid mixture. For each cookie, drop 12 Tbsp of the dough onto
lightly oiled cookie sheets, about 2"3" apart. Bake for 912 minutes,
until lightly browned but still soft. Cool on wire racks. The cookies will
get crispy as they cool.

MAKES 1 1 One half DOZEN SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted
by Anne MacLellan

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini