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cookies & snacks Honey-Glazed Pecans Buckwheaties Date Delights Rosemary Pecans Crispy Roasted Nuts Vegetable Crisps Coconut Bonbons Coconut Swirls Coconut Halva Strawberry-Pineapple Pops Easy Banana Pops Fruit Leather Fruity Millet Balls Nutty Buddies Carob Confections Crispy Carob Treats 337 337 336 335 334 334 333 333 332 331 331 330 329 329 328 327 Gluten-Free Egg Kichel Granola Honey Grahams Coconut Sandwich Cookies Crunchy Sesame Coconut

yields 25 cookies
TOFU SPICE COOKIES
Introduce different flavors to your little ones’ taste buds with this high-protein snack.
1½ cups whole rye or spelt flour 1. Preheat the oven to 400˚ F. Line a cookie sheet with baking
¾ cup raisins (optional) paper.
¼ cup chopped dates (optional) 2. In a large mixing bowl, combine the flour, raisins, dates, nuts,
½ cup ground nuts and baking soda.
yields 48 cookies ½ teaspoon baking soda 3. In a blender or food processor, puree the honey, tofu, egg, oil,
½ cup honey ginger, nutmeg, cinnamon, salt, and vanilla. Add the tofu mix-
VANILLA CRISPS 8 ounces tofu ture to the flour mixture.
1 egg 4. Drop the batter by the teaspoonful onto the lined baking
4 cups whole or white spelt flour ½ cup oil sheet and bake until lightly browned, for 10–15 minutes.
½ cup oil ½ teaspoon ground ginger
3 eggs ½ teaspoon nutmeg
½ cup honey ½ teaspoon cinnamon, or to taste
1 teaspoon pure vanilla extract ½ teaspoon salt
1 teaspoon baking powder 1 teaspoon vanilla extract
1. In the bowl of an electric mixer,
combine all the ingredients into yields 24 cookies
a smooth dough. For best results, MINI MANDELBRODT
refrigerate for 1 hour. A cookie from the “alte heim,” mandelbrodt literally means “almond bread,” since the dough
2. Preheat the oven to 350˚ F. Line is first formed into a loaf and often contains almonds. After the loaf is baked, it is sliced and
two cookie sheets with baking baked again to give this cookie its crunchy texture.
paper. ½ cup coconut oil (or any oil) 1. Preheat the oven to 350˚ F. Line a cookie sheet with baking
3. Roll out the dough to ¼ inch 2/3 cup xylitol paper.
thickness and cut into desired 1 egg 2. In the bowl of an electric mixer, cream the oil with the xylitol.
shapes. Place on the lined cookie 2 cups whole or white spelt flour 3. Add the egg, flour, baking powder, salt, vanilla, chips, and al-
sheets and bake for 12–15 min- 1½ teaspoons baking powder monds and knead until a soft dough is formed.
utes. Cookies can be decorated Pinch of salt 4. Divide the dough in half, and form two even logs. Place on the
when cooled. ½ teaspoon vanilla extract lined cookie sheet.
1 cup chocolate chips or 5. Cut slight indentations into the top of the logs with a sharp
carob chips knife. Spread the apricot jam on top of each loaf, if desired,
½ cup sliced or chopped almonds and bake for 25 minutes.
4 tablespoons apricot jam for glaze 6. Cut the logs into ½-inch slices and lay them flat on the cookie
(optional) sheet. Bake an additional 10 minutes until slightly toasted.

Oat-Nut Cookies
304 HEALTHY EVER AFTER instead. One tablespoon apple spread equals one egg. RECIPE NOTE For those avoiding eggs, use apple spread for 20 minutes. on p. 70) flour (see recipe note on p. 56) OAT-NUT COOKIES 3. Wet hands and form 1-inch balls with the cookie dough. Place on the lined cookie sheet and bake 2. Preheat the oven to 325˚ F. Line a cookie sheet with baking paper. 1. In a large bowl, combine all the ingredients and refrigerate for 2 hours. 1 cup raisins (optional) 1 cup

305

15 minutes.
lined cookie sheet and bake for
balls and flatten. Place on the
the dough. Form the dough into
of the flour mixture and fold into

cookie sheet with baking paper.

well. Set aside for 1 hour.
ey to the dry ingredients and mix

the blueberries.
aside ½ cup of the mixture to coat
soda, salt, and cinnamon, setting
the flour, ground nuts, baking

yields 25 cookies

yields 35–40 cookies