COOKIES 2

Banana Oatmeal Cookies

2 c. quick oats 1 ½ c. ripe mashed banana
½ c. coconut ¼ - 1/3 c. oil
1 c. chopped dates ½ tsp. salt
¾ c. chopped nuts 1 Tbs. maple flavoring
¼ c. soy flour
Mix the first five ingredients together. Whiz remaining ingredients in
blender. Add whizzed mixture to dry ingredients and mix well. Let stand 10
minutes. Spoon onto greased cookie sheet. Bake at 350 degrees for 20-25
minutes or until nicely browned.

Orange Molasses Cookies

1 c. Grandma’s molasses 1 tsp. salt
1 c. fine coconut 1 tsp. vanilla
½ c. honey 3 Tbs. grated orange rind (dried)
1/3 c. oil 1 ¾ c. whole wheat pastry flour
1 tsp. lecithin ¾ c. soy flour
1 c. oat flour
Mix first 8 ingredients well. Add orange rind. Then stir in flours. Mix all
well and drop by spoonfuls onto lecithin/oiled baking sheet. Press out with a
fork. Dough will be a little stiff. Bake at 350 degrees for about 15 minutes
or until done.

Crisp Oatmeal Cookies

1 c. oil 1 c. whole wheat pastry flour
1 tsp. lecithin 3/8 c. soy flour
2 c. honey or evaporated 1 c. cold water
cane juice 5 c. rolled oats
1 ½ tsp. vanilla ¾ c. chopped nuts
1 ½ tsp. lemon rind (dried) ½ c. raisins
1 ½ tsp. salt
Cream together first 6 ingredients. In a separate bowl mix together flours
and cold water and mix until smooth. Stir into first mixture and add oats,
nuts, and raisins. Mix well and drop by spoonfuls onto lecithin/oiled baking
sheet. Give room around each cookie as they will expand. Bake at 350
degrees until light brown. Let cool before removing from pan. To prevent
burning on the bottom place on high racks in oven. Rotate pans if 2 are used,
or place an empty baking sheet on bottom rack.